This teriyaki chicken recipe can easily be made on a weekday and comes together in about 30 minutes. Jump to the Honey Ginger Teriyaki Chicken Recipe or read on to see how we make it.
With extra flavor from fresh orange and sweet honey, this has become one of our favorite go-to dinners.
YOU MAY ALSO LIKE: How to make the best chicken fajitas with a garlic and citrus marinade and lots of vegetables. Jump to the Easy Chicken Fajitas Recipe.
How to Quickly Make Chicken Teriyaki at Home
Everything comes together really quickly for this one. A quick marinade and fast cooking time makes this perfect for busy nights.
Just throw everything into a bowl, add the chicken and marinate for about 15 minutes. Add the chicken to a hot pan and cook until light golden brown on all sides. Then cook until the marinade turns shiny, thick and coats 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.
Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Honey Ginger Teriyaki Chicken Recipe
This teriyaki chicken recipe can easily be made on a busy night and comes together in about 30 minutes. With extra flavor from fresh orange, ginger, and sweet honey, this has become one of our favorite go-to dinners.
You Will Need
1/4 cup (60 ml) low-sodium soy sauce
1/3 cup (80 ml) freshly squeezed orange juice (about 3 small oranges)
3 tablespoons pure honey
1 tablespoon finely grated fresh ginger
2 tablespoons mirin (see note)
1 teaspoon toasted sesame oil
1 3/4 pounds skinless, boneless chicken thighs
1 tablespoon neutral flavored oil, such as grape seed or canola
2 teaspoons orange zest, optional
In a medium bowl, combine the soy sauce, orange juice, honey, ginger, mirin, 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 skillet or wok with lid over medium-high heat. When 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 pour in 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. Serve over rice sprinkled with orange zest.
Adam and Joanne's Tips
- To grate ginger, use a fine microplane to grate. If you do not have a microplane, you can mince the ginger. If you do this, make sure the ginger is cut into very small pieces.
- We use mirin in this recipe. It is a Japanese sweet rice wine. 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. Dry sherry, sweet marsala wine, dry white wine, and rice vinegar are good substitutes, but you may find that you need to add a touch more honey to the sauce.