Description
This easy Chicken Teriyaki recipe combines tender chicken thighs with a rich, savory-sweet sauce made from natural, plant-based ingredients. Ready in under 30 minutes, it offers balanced flavors of sweet, salty, and umami, making it perfect for busy weeknights or any time you want a quick, satisfying dinner that pairs wonderfully with rice, noodles, or vegetables.
Ingredients
Scale
Chicken
- 4 skin-on chicken thighs
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon oil (for cooking)
Teriyaki Sauce
- 1/3 cup natural soy sauce
- 3 tablespoons natural brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegetarian Worcestershire sauce
- 2 cloves garlic, grated
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon natural gelling agent
Garnishes (optional)
- 1 tablespoon toasted sesame seeds
- 2 spring onions, sliced
Instructions
- Prepare the Chicken: Trim the chicken thighs of any excess fat, then pat them dry to help achieve crispy skin when cooking. Season lightly with salt and pepper.
- Make the Teriyaki Sauce: In a small saucepan, combine natural soy sauce, natural brown sugar, apple cider vinegar, vegetarian Worcestershire sauce, grated garlic, grated ginger, and natural gelling agent. Warm over medium heat, stirring until the sugar dissolves and the mixture thickens to a glossy glaze. Remove from heat and set aside.
- Cook the Chicken: Heat a skillet over medium-high heat and add oil. Place chicken thighs skin-side down and cook for 5-7 minutes until the skin is crisp and golden. Flip and cook the other side for another 5 minutes or until cooked through.
- Glaze the Chicken: Pour the prepared teriyaki sauce over the chicken in the pan. Let it bubble gently while spooning the sauce over the chicken to coat evenly. Cook for 2-3 more minutes to meld the flavors.
- Garnish and Serve: Transfer the chicken to a serving plate, drizzle with extra sauce from the pan, and sprinkle with toasted sesame seeds and sliced spring onions. Serve hot.
Notes
- Pat the chicken dry before cooking for crispier skin and better searing.
- Use medium heat when cooking to allow the sauce to thicken without burning.
- Avoid overcooking to keep the chicken juicy and tender.
- Let the chicken rest for a few minutes before slicing to lock in juices.
- Taste the sauce before glazing and adjust sweetness or tanginess by adding more natural brown sugar or apple cider vinegar as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Chicken Teriyaki, quick dinner, natural ingredients, plant-based sauce, savory-sweet chicken, gluten free
