Savory Ginger Teriyaki Chicken

🕒 Prep: 30 min
🔥 Cook: 20 min
🍽 Serves: 4
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Savory Ginger Teriyaki Chicken is a delightful twist on a classic favorite. This recipe combines the rich, umami flavors of soy sauce and freshly grated ginger to create a dish that's both comforting and exciting. Perfect for a weeknight dinner or a special occasion, this meal will have everyone asking for seconds.

Ingredients for Savory Ginger Teriyaki Chicken

Chicken thighs are chosen for their juicy, tender texture, making them perfect for soaking up the marinade. The soy sauce forms the base of the marinade, providing a savory depth that's hard to resist. Honey adds a natural sweetness that balances the saltiness of the soy sauce. Rice vinegar introduces a subtle tang, lifting the flavors without overpowering them. Freshly grated ginger brings a zingy freshness that enlivens the dish, while minced garlic adds a rich, aromatic layer. Sesame oil is used for its nutty flavor, perfect for stir-frying. The cornstarch and water mixture is a simple way to thicken the sauce, creating a glossy finish. Finally, green onions and sesame seeds are used as a garnish to add a touch of color and texture.

Tips & Tricks

  • If you're short on time, marinate the chicken in the morning before work and it will be ready to cook by dinner.
  • For extra flavor, let the chicken marinate overnight.
  • Use a microplane to grate the ginger for the finest texture and maximum flavor extraction.

Serving Suggestions

This dish pairs beautifully with steamed jasmine rice or fluffy quinoa. For a complete meal, serve it alongside stir-fried vegetables like broccoli, bell peppers, or snap peas. A light cucumber salad can also provide a refreshing contrast to the rich flavors of the chicken.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but keep in mind that chicken breasts tend to cook faster and can dry out. Adjust cooking time accordingly.
Is there a substitute for rice vinegar?
You can use apple cider vinegar or white vinegar in a pinch, though the flavor will be slightly different.
Can I make this dish vegetarian?
Yes, try using tofu or tempeh as a substitute for the chicken thighs.

Savory Ginger Teriyaki Chicken Recipe Walkthrough

Start by whisking together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a medium bowl. This is your marinade, and it should smell absolutely delicious. Place your chicken thighs in the marinade, ensuring they are well-coated. Let them sit in the refrigerator for at least 30 minutes, allowing the flavors to meld.

When you're ready to cook, heat the sesame oil in a large skillet over medium-high heat. Remove the chicken from the marinade, but don't toss that marinade! You'll need it shortly. Cook the chicken in the skillet, about 5-6 minutes on each side, until they're cooked through and have a nice golden brown color.

While the chicken is cooking, mix the cornstarch with water in a small bowl until smooth. Once the chicken is done, pour the reserved marinade into the skillet, followed by the cornstarch mixture. Stir everything together and let it simmer until the sauce thickens to your liking.

Serve the chicken hot, garnished with sliced green onions and a sprinkle of sesame seeds. This simple touch really makes the dish pop visually and adds a lovely crunch.

Why You'll Love This Recipe

  • Quick and easy to prepare, ideal for busy weeknights.
  • Uses simple ingredients that pack a punch of flavor.
  • Perfect balance of sweetness and tanginess.
  • Ginger adds a fresh, aromatic touch that elevates the dish.

Ingredients

1.5 lbs boneless skinless chicken thighs
1/2 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons grated fresh ginger
3 cloves garlic, minced
2 tablespoons sesame oil
1 tablespoon cornstarch
1 tablespoon water
2 green onions, sliced for garnish
1 tablespoon sesame seeds for garnish

Step-by-step Instructions

1. In a medium bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and minced garlic to create the marinade.
2. Marinate chicken thighs in the mixture for at least 30 minutes in the refrigerator.
3. Heat sesame oil in a large skillet over medium-high heat. Remove chicken from marinade, reserving marinade, and cook chicken in the skillet for about 5-6 minutes on each side or until fully cooked.
4. In a separate bowl, mix cornstarch with water and add to the reserved marinade.
5. Pour the marinade into the skillet with the chicken and simmer until the sauce thickens.
6. Serve hot, garnished with green onions and sesame seeds.

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