Ingredients
Scale
- 2 tbsp toasted sesame oil
- 6 boneless, skinless chicken thighs, sliced
- 2 large garlic cloves, crushed
- 1 thumb-sized piece of ginger, grated
- 50g (about 3 tbsp) runny honey
- 30ml (2 tbsp) light soy sauce
- 1 tbsp rice wine vinegar
- 100ml water
- 1 tbsp sesame seeds (for garnish)
- 4 spring onions, shredded (for garnish)
- Steamed sticky rice (to serve)
- Bok choy or spring greens (steamed, for serving)
Instructions
- Heat the sesame oil in a non-stick skillet over medium heat. Add the sliced chicken thighs and cook for about 7 minutes until golden and crisping at the edges.
- Add the crushed garlic and grated ginger. Stir constantly and cook for 2 minutes to avoid burning.
- Pour in the honey, soy sauce, rice wine vinegar, and water. Stir well and bring to a gentle boil. Let simmer 2–5 minutes until thickened and glossy.
- Sprinkle with sesame seeds and shredded spring onions. Serve immediately over sticky rice with steamed greens.
Notes
For extra flavor, don’t skip the ginger. Chicken thighs are key for juiciness. Loosen sauce with a splash of water if it thickens too much. Want to bowl it up? Add edamame, shredded carrots, and avocado.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 14g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg
Keywords: teriyaki chicken, sticky chicken, 30-minute dinner, easy chicken recipe