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.
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.