Serves 4
60 min
Teriyaki Chicken
Recipe GLPR8c799a273fefdf
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
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.
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.
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.
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.
