What’s in teriyaki chicken thighs?
This one pan teriyaki chicken recipe is so easy to make with ingredients you may already have on hand. Let’s take a look at some things you’ll need:
Chicken Thighs: Boneless and skinless is the way to go so you can easily cut them into bite-sized pieces. Low-Sodium Soy Sauce: Feel free to swap this with tamari or coconut aminos if preferred. Broccoli: Make sure you blanch it before adding it to the pan so it’s soft but still crisp.
Can you use chicken breast in this recipe?
For this dish, I prefer the flavor of chicken thighs, but you can use breast if you prefer. Chicken breast will require a slightly shorter cooking time, so take care not to over cook it or it can dry out.
How to Store and Reheat
Store leftover teriyaki chicken thighs and broccoli in an airtight container in the fridge for up to 3 months. Reheat for 30 seconds at a time in the microwave until warmed all the way through.
How to Freeze
Let teriyaki chicken and broccoli totally cool to room temperature prior to freezing for up to 3 months. Don’t forget to date and label!
Notes from the Test Kitchen
Cut the chicken into similar sized pieces so that it cooks evenly. To make this recipe gluten free, substitute gluten-free tamari for the soy sauce.
More Chicken Thigh Recipes We Love
Honey Mustard Chicken Skillet Lemon Butter Chicken General Tso’s Chicken Chicken Florentine Huli Huli Chicken Grilled Chicken Thighs
How to Make Teriyaki Chicken Thighs Step by Step
Slice the chicken thighs: Trim the fat from the chicken thighs (1 1/2 lbs total) and slice it into 1-inch cubes. Make the teriyaki sauce: Whisk together 1/4 cup mirin, 3 tbsp sugar, 2 1/2 tbsp low-sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp water and 2 cloves garlic. Cook the chicken: Add 1 tbsp oil to a skillet over medium-high heat. Add the cubed chicken and cook until the surface is white on all sides. Add sauce and broccoli: Pour the sauce into the pan with the chicken. Cook until the sauce thickens and glazes the chicken. Then stir in 3 cups blanched broccoli and garnish with sesame seeds and chopped green onions to taste.
