I’m sharing a delicious new dinner recipe. This Chicken Teriyaki is very easy and takes no time at all. It’s made with juicy chicken thighs and homemade honey teriyaki sauce. Soft, juicy and explodes with flavor!
Chicken Teriyaki is one of our favorite dishes to order in or make at home. For years I’ve been using the same bottle sauce until I realized, I can make it myself just the way I like it. Why bother with trying a million bottled sauces until you find one that is remotely to your liking? You can make your own sauce and it’s totally easy! Since the first time I tried it, we fell in love. One drawback of making a great new recipe is that now I get requests for it over and over.
Even my super picky sister loved this dish! While my sister was staying with us, between the holidays, I took her out for dinner. She promised me a while back to try new things, so now every time we go out she tries something new. She ordered Chicken Teriyaki and she liked it. So I promised to make her my recipe. I showed her how to make it the next day and she just loved it! I hope something sunk in while I was teaching her so she can make it at home. You know how teens are, between their heads being suck in the clouds and their phones, they can hardly hear you.
That’s why I’m glad that I can share my recipes with you!
Homemade Chicken Teriyaki
- 2 tbs rice wine
- 1 cup low sodium soy sauce low sodium
- 1/4 cup honey
- 1 1/4 tsp fresh grated ginger
- 3 garlic cloves pressed or grated
- 1 lb boneless, skinless chicken thighs
- 3 tbsp peanut oil
- 1/2 medium yellow onion
- Serve over Jasmine rice
- Top with some fresh diced green onion
- In a medium mixing bowl, combine rice wine, soy sauce, honey, ginger and garlic. Whisk well and set side.
- Preheat the oil in a large pan on medium heat. Chop the chicken thighs into about 1/2 inch chunks. Add the chicken to the cooking pan and cook until almost done. Stir frequently but let the chicken get some golden color.Slice the yellow onion thin and add to the chicken about half way through.
- (If you have too much liquid from the chicken, you can pour some of it out, but don't drain all the juice out. Chicken juice will add some nice flavor to the sauce.)
- Stir the sauce and slowly add it to the pan with chicken. Stir and make sure that the chicken is spread out evenly in the pan so that the sauce covers it evenly.
- Cook, stirring often, for about 10-15 more minutes, still on medium heat.
- Serve over some Jasmine rice and sprinkle some green onion over it.
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