Go Back
honey teriyaki chicken

Quick Honey Teriyaki Chicken

Delicious Quick Honey Teriyaki Chicken recipe with step-by-step instructions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 42 minutes
Servings: 4 servings
Calories: 975
Ingredients Method

Ingredients
  

For the chicken and marinade
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup fresh squeezed orange juice
  • 4 tbsp honey
  • 1 tbsp ginger (finely grated into a paste)
  • 2 cloves garlic (minced)
  • 2 tbsp mirin
  • 1 1/2 tsp toasted sesame oil
  • 1.5 lb chicken thighs (cut into 1-inch bite-sized pieces)
  • 1 tbsp avocado oil
  • 1 tsp cornstarch (optional for thicker sauce)
For the garnish
  • 1 tbsp orange zest
  • 1 tsp toasted sesame seeds

Method
 

  1. In a medium bowl, whisk together the soy sauce, fresh orange juice, honey, mirin, and toasted sesame oil until the honey is fully dissolved and the mixture is well combined. Add the minced garlic and ginger paste, stirring until evenly distributed throughout the sauce. If you prefer a thicker sauce that clings better to the chicken, whisk in the cornstarch until no lumps remain. Set the sauce aside.
  2. Cut the chicken thighs into bite-sized 1-inch pieces, removing any excess skin or cartilage as you go. Place the chicken pieces into the teriyaki sauce from Step 1 and gently toss to coat evenly. Let the chicken marinate for 10-15 minutes at room temperature—this allows the flavors to begin penetrating the meat. I find that even a quick 10-minute marinate makes a noticeable difference in flavor depth compared to cooking completely unmarinated chicken.
  3. Heat the avocado oil in a large skillet or wok over medium-high heat until it shimmers and is just beginning to smoke. Using a slotted spoon or tongs, transfer the marinated chicken pieces from the sauce to the hot pan, reserving all the sauce in the bowl for later. Arrange the chicken in a single layer and let it sear undisturbed for 2-3 minutes until the edges turn golden brown, then flip and cook the other side for another 2-3 minutes. The goal is to develop a flavorful golden crust that adds depth to the final dish.
  4. Pour the reserved teriyaki sauce from Step 1 into the pan with the seared chicken, then reduce the heat to medium-low and cover the pan with a lid. Let it simmer gently for 5 minutes, allowing the chicken to finish cooking through and the sauce to warm completely. Remove the lid and continue simmering uncovered for another 5 minutes—this final phase lets the sauce reduce slightly and concentrate in flavor while the liquid around the chicken reduces to a glossy glaze. I like to give the pan an occasional gentle shake to keep everything moving, but avoid stirring too vigorously so the chicken stays tender.
  5. Transfer the honey teriyaki chicken to a serving bowl or over cooked rice. Sprinkle the orange zest over the top for a bright, fresh pop of citrus flavor and visual appeal, then finish with a light scatter of toasted sesame seeds. Serve immediately while the chicken and sauce are still warm.