Teriyaki Chicken Thighs

Ingredients

• 1 kgboneless chicken thighs
• 1 tbspsoya sauce
• 1 tspminced ginger
• 2minced garlic cloves
• al gustovegetables (broccoli, carrot, sweet pepper, mushrooms and cabbage)
• al gustovegetable oil, for cooking the vegetables and chicken
• 380 g (2 cups)short-grain rice
• 600 ml (2 1/2 cups)water, for the rice
• 120 ml (1/2 cup)soya sauce, for the sauce
• 120 ml (1/2 cup)water, for the sauce
• 110 g (1/3 cup)honey
• 1 tbsprice vinegar
• 1 tbspsesame oil
• 1 tbspcornflour
• 1 tspminced ginger
• 1 tspminced garlic
• 1 tsp or more, to tastesriracha
• to tastesesame seeds, for garnish
• to tastechives, for garnish

Instructions

1. 1

   Marinate the chicken

   Wash the chicken thighs, then marinate them with 1 tbsp soya sauce, 1 tsp minced ginger and 2 minced garlic cloves.

2. 2

   Make the sauce

   Mix the sauce ingredients together and cook for a couple of minutes, until the sauce thickens.

3. 3

   Sauté the vegetables

   Cut the vegetables and sauté them, then transfer them to a plate.

4. 4

   Cook the chicken

   Cook the chicken on both sides over high heat.

5. 5

   Add the sauce

   Pour the sauce over the chicken.

6. 6

   Garnish and serve

   Garnish with sesame seeds and chives. Enjoy with steamed rice and vegetables.

What are teriyaki chicken thighs?

Teriyaki is a Japanese cooking style associated with food glazed in a glossy, savoury-sweet sauce. This version pairs chicken thighs with a sauce made from soya sauce, honey, rice vinegar, sesame oil, ginger, garlic and sriracha.

The thighs make a substantial centrepiece, while rice and mixed vegetables turn the dish into a complete dinner. Cooking the sauce until it thickens helps it cling to the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 70g protein, 110g carbs, 34g fat.

Rice and honey provide much of the carbohydrate, while the chicken thighs contribute most of the protein and a substantial share of the fat. The sesame oil and cooking oil add further fat, and the soya sauce is the main source of sodium. Serve a generous amount of vegetables alongside the rice and chicken to balance the plate.

The chicken and marinade

Marinade: the first soya sauce, ginger and garlic season the chicken before it goes into the pan. Coat the thighs evenly so those flavours reach across their surfaces.

Thighs: boneless thighs are convenient to cook and serve. The recipe does not specify a marinating time, so proceed once they are coated.

Getting the sauce glossy

Cornflour: mix it thoroughly with the other sauce ingredients so it does not remain in dry lumps. Heating the mixture for a couple of minutes thickens it.

Heat: stir the sauce as it cooks and watch for it to become thicker. Sriracha can be increased to suit your preferred level of heat.

Cooking the vegetables

Cutting: slice the broccoli, carrot, sweet pepper, mushrooms and cabbage into pieces that are manageable to sauté. Keeping the pieces reasonably similar in size helps them cook more evenly.

Sautéing: cook the vegetables in vegetable oil, then move them to a plate before cooking the chicken. This keeps them separate until serving and frees the pan for the thighs.

Chicken doneness and timing

High heat: the method calls for cooking the chicken on both sides over high heat. Use a pan large enough to give the thighs room rather than stacking them.

Doneness: the recipe gives no cooking time, so check the thickest part of a thigh with a food thermometer and follow your local safe-temperature guidance. The thickest pieces may need longer than thinner ones.

Rice and serving

Rice: cook the short-grain rice with 600 ml water, following the directions on its packet if they differ. Keep it covered while it cooks and rests so it is ready alongside the chicken.

To serve: spoon the chicken and sauce over the rice, with the sautéed vegetables alongside. Finish with sesame seeds and chives.

Recipe notes & tips

• Prepare and cut the vegetables before heating the pan so they are ready to sauté.
• Use a wide pan to give the chicken room to cook on both sides.
• Stir the sauce while it heats so the cornflour thickens it evenly.
• Taste the sauce before serving and add more sriracha if you want extra heat.
• Keep the sautéed vegetables on a plate while you cook the chicken.
• Cook the rice according to its packet instructions if they differ from the listed water ratio.

Variations

• More heat: increase the sriracha to suit your taste.
• Extra vegetables: use more broccoli, carrot, sweet pepper, mushrooms or cabbage.
• Sesame finish: scatter sesame seeds over the chicken just before serving.
• Fresh garnish: add the chives at the end so they remain distinct.
• Vegetable mix: choose a different combination of the listed vegetables to suit what you have.

Common mistakes to avoid

• Crowded pan: the chicken may cook unevenly; leave space between the thighs or cook them in batches.
• Lumpy sauce: whisk the cornflour into the other sauce ingredients thoroughly before cooking.
• Overcooked vegetables: sauté them only until cooked to your liking, then move them off the heat.
• Unseasoned chicken: coat every thigh with the marinade before cooking.
• Guessing doneness: check the thickest part of the chicken with a food thermometer and follow local safe-temperature guidance.

How to store

Refrigerate leftovers in a covered container within two hours and eat within 3 days. Reheat the chicken, rice and vegetables until steaming hot throughout; add a splash of water if the sauce has thickened in the fridge.

Frequently asked questions