This teriyaki chicken recipe can easily be made on a weekday and comes together in about 30 minutes. With extra flavor from fresh orange and sweet honey, this has become one of our favorite go-to dinners.
A Fresh and Easy Teriyaki Chicken Recipe in 30 Minutes
Everything comes together really quickly for this one. Just throw everything into a bowl, add the chicken and marinate for about 15 minutes. Then, add the chicken to a hot pan and cook until light golden brown on all sides. After that, add the marinade and cook until it becomes shiny, thick and begins to coat the chicken.
We love using chicken thighs for this teriyaki chicken recipe, there’s a bit more flavor and the thighs are a little more tender than chicken breasts. However, you could certainly use chicken breasts if that’s more your style!
One more thing, we use mirin in this recipe. You can usually find it in the international aisle of larger grocery stores or in Asian markets. Mirin is a sweet rice wine used in Japanese cooking. Not only does it add flavor to this recipe, it also provides luster to the teriyaki sauce.
Did you like our orange honey teriyaki chicken recipe? If so, we bet you’ll love these, too!
- Easy Lemon Chicken Recipe from Inspired Taste
- Teriyaki Chicken Recipe from Rasa Malaysia
- Salsa Verde Chicken Enchiladas from Inspired Taste
- Teriyaki Chicken Recipe (Grilled) from No Recipes
- Teriyaki Chicken (Wings) from Food Network
- 1/4 cup (59 ml) low-sodium soy sauce
- 1/3 cup (79 ml) fresh orange juice (about 3 small oranges)
- 2 tablespoons mirin
- 3 tablespoons honey
- 2 teaspoons finely grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 3/4 pounds (794 grams) skinless, boneless chicken thighs
- 2 teaspoons orange zest (optional)
- In a medium bowl, combine the soy sauce, orange juice, mirin, honey, ginger and sesame oil.
- Cut chicken thighs into bite-size pieces then add to the marinade. Let marinade for 15 to 20 minutes.
- Heat oil in a large saute pan or wok (with lid) over medium-high heat. Once the oil is hot use a slotted spoon to add the chicken, but not the marinade. Save the marinade until later.
- Cook chicken, stirring occasionally, until lightly browned on all sides. Turn the heat to medium-low then add the marinade and cover pan with lid. Cook for 5 minutes. Remove lid then check to see if chicken has cook through. If cooked, remove the chicken to a clean bowl. Allow the marinade to simmer for 1 to 3 minutes until thickened then toss with the chicken.
- Sprinkle top of teriyaki chicken with orange zest then serve with rice and/or vegetables.