Teriyaki chicken

This is best served over white rice with broccoli, topped with sesame seeds and green onions.

Teriyaki chicken

Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

A delicious, simple meal that is much better than the food found at the mall.


  • 2-3 lb. boneless skinless chicken thighs


  • 3/4 c. water
  • 2 Tbsp. soy sauce
  • 2 Tbsp. coconut aminos
  • 1 Tbsp. rice vinegar
  • 1/2 Tbsp. brown sugar
  • 1/4 tsp. sesame oil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. white pepper
  • Scant 1/4 tsp. ground ginger
  • Pinch of Chinese 5 spice



  1. Rinse all chicken thighs and pat dry.
  2. Brown chicken in a lightly greased cast iron skillet over medium-high (7) heat. Repeat in batches until all chicken is done.
  3. Put browned chicken thighs on a baking sheet and bake at 400°F for 20 minutes. Remove from oven and allow to rest for at least 5 minutes.

Teriyaki auce

  1. While chicken is cooking, add all marinade ingredients except cornstarch to a pot. Heat over medium-low (3) until simmering.
  2. Once marinade is simmering, remove 2-3 Tbsp. of marinade and mix with cornstarch. Once cornstarch mixture is smooth, add back to marinade.
  3. Simmer for ~1 minute until slightly thickened. Remove from heat.

Teriyaki chicken

  1. Once chicken has rested, cut into strips.
  2. Add chicken pieces to pot with marinade. Simmer for ~2-3 minutes, until heated through and sauce has thickened.

Leave a Reply