Pioneer Woman Chicken Teriyaki

Pioneer Woman chicken teriyaki is a sticky, glossy stir-fry dinner with juicy chicken thighs, garlic and a sweet soy glaze that comes together in 30 minutes. Save this easy weeknight chicken dinner for family night, meal prep or Sunday supper, because it's a simple one-skillet recipe.

Pat the marinated chicken dry before it hits the hot oil, because that lets it brown instead of steam. Skip it and the pieces turn pale and watery, so the glaze never clings.

Only half the marinade goes on the chicken, while the other half stays fresh and gets thickened with cornstarch into the final sauce. That way you get deep flavor in the meat and a safe, glossy glaze, with no store-bought bottle needed.

Pioneer Woman Chicken Teriyaki

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Course: DinnerCuisine: American, JapaneseDifficulty: Easy

Servings

5

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

410

kcal

Bite-sized thighs turn golden and tender in a hot skillet, then simmer in a thickened garlic-ginger soy glaze until every piece shines. A scatter of sesame seeds and green onion adds a little crunch on top.

Ingredients

• 2 1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces
  

• 3/4 c. soy sauce
  

• 1/3 c. packed dark brown sugar
  

• 2 tbsp. rice wine vinegar
  

• 2 tbsp. honey
  

• 4 large cloves garlic, minced
  

• 2 tsp. sesame oil
  

• 1 tsp. ground ginger
  

• 1/2 tsp. ground black pepper
  

• 1 tbsp. vegetable oil
  

• 1 tbsp. cornstarch
  

• 2 green onions, thinly sliced
  

• 1 tbsp. toasted sesame seeds
  

• Steamed broccoli, optional
  

• Steamed white rice, optional
  

Directions

• Bag the chicken: Place 2 1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces, in a resealable plastic zip-top bag. Set it aside while you mix the marinade.
• Whisk the marinade: Whisk 3/4 cup soy sauce, 1/3 cup dark brown sugar, 2 tablespoons water, 2 tablespoons rice wine vinegar and 2 tablespoons honey in a large glass measuring cup. Then add 4 minced garlic cloves, 2 teaspoons sesame oil, 1 teaspoon ground ginger and 1/2 teaspoon black pepper, and keep whisking until the sugar dissolves.
• Marinate the chicken: Pour half of the marinade over the chicken and reserve the rest. Seal the bag, turn it to coat, then refrigerate for at least 30 minutes or up to 4 hours, turning it now and then.
• Dry the chicken: Remove the chicken from the marinade and pat it dry. Then discard the marinade from the bag.
• Sear the chicken: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat, then add the chicken. Cook, stirring often, for 3 to 5 minutes until golden brown and cooked through, then reduce the heat to medium.
• Thicken the sauce: Whisk 2 tablespoons water with 1 tablespoon cornstarch in a small bowl and stir it into the reserved marinade. Pour it over the chicken and cook, stirring often, for 3 to 5 minutes until the sauce thickens and coats every piece.
• Garnish and serve: Sprinkle 2 thinly sliced green onions and 1 tablespoon toasted sesame seeds over the chicken. Serve it hot with steamed broccoli and steamed white rice, if you like.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 2-cup glass measuring cup, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier, so breasts need a closer eye. Cut them into the same 1-inch pieces and pull them off the heat the moment they're cooked through, since they dry out faster.

How long does leftover chicken teriyaki keep?

Store it in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over medium heat with a splash of water, because the sauce thickens as it sits.

Can I prep this chicken ahead of time?

Yes, you can whisk the marinade and cut the chicken a day ahead and keep them in separate containers in the fridge. Then bag them together an hour or two before cooking, since the soy sauce makes the chicken too salty if it sits much longer.

What can I use if I don't have a large skillet?

A wok or a wide Dutch oven works just as well. The point is giving the chicken room, so cook it in two batches if the pan looks crowded, because crowding steams the meat.

Why is my sauce too thin?

Most often it didn't cook long enough after the cornstarch went in. Keep stirring over medium heat until it coats the back of a spoon. If it's still loose, whisk another teaspoon of cornstarch with a splash of cold water and stir it in.