By Grocery List Plus Editorial Staff | Published on June 4, 2026

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Teriyaki Chicken

Serves 4

245 cal · 60 min

Teriyaki Chicken

Recipe GLPR8c799a273fefdf

4.0(1)
Asian
Main Course
60 min
245 cal
Servings: 4
Stovetop
SNAP eligible

Tender chicken thighs glazed in a savory-sweet teriyaki sauce made with soy, honey, and sesame oil. The chicken is marinated briefly, pan-fried until golden, then finished with a reduced glaze. Perfect served over steamed rice with fresh bok choy.

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Ingredients

4 tbsp Soy sauce

4 tbsp Clear honey

4 tbsp Sesame oil

2 tsp Tabasco sauce

4 Boneless chicken thighs, sliced

1 tbsp Vegetable oil

Butter

Directions

  1. In a mixing bowl, combine the soy sauce, honey, sesame oil, and Tabasco sauce. Stir until well blended. Add the sliced chicken thighs and toss to coat evenly with the marinade. Let sit for 5 minutes to allow the flavors to infuse.

  2. Heat the vegetable oil in a large frying pan over medium-high heat. Using tongs or a slotted spoon, transfer the chicken from the marinade to the hot pan, reserving all the liquid. Fry the chicken for 3–4 minutes per side until golden brown and completely cooked through (internal temperature 165°F). Transfer the cooked chicken to a warm plate and cover with foil.

  3. Pour the reserved marinade into the same pan and bring to a rolling boil. Add the butter and let it melt into the sauce. Reduce the heat to medium and simmer for 2–3 minutes, stirring occasionally, until the sauce is slightly thickened and reduced.

  4. Arrange the chicken slices on serving plates and spoon the hot teriyaki glaze over the top. Serve immediately with steamed rice and steamed bok choy on the side.

Comments

Grocery List Plus Editorial Staff4

This is a solidly available weeknight dish for a Charlotte kitchen. Soy sauce, honey, sesame oil, and Tabasco are stocked at every major chain (Harris Teeter, Food Lion, Kroger, Walmart, ALDI), and chicken thighs are a reliable budget protein running roughly $1.50 to $2 per pound across all stores. The real cook time is likely 35–40 minutes, not 60, since the marinade step can overlap with prep and the actual pan work moves quickly. It reheats decently in a skillet with a splash of water, making it friendly for leftovers.

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