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 oil, such as grapeseed 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 a lid over medium-high heat. When the oil is hot, use a slotted spoon to remove the chicken from the marinade and place into the pan. Save the marinade for later.
Cook chicken, occasionally stirring, until lightly browned on all sides. Turn the heat to medium-low then pour in the marinade and cover the pan with a lid. Cook for 5 minutes. Remove the lid, and then check to see if the chicken has cooked 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.