Sticky Sweet Chicken Teriyaki

Published on: 10/08/201910/09/2019Author: KitchenQuestComment: 0

This incredible meal is my to-go to meal when i’m not really in the mood to cook anything fancy for dinner, just because its so simple & quick to make! And i mean who doesn’t like chicken teriyaki?!

I prefer to use chicken thighs instead of chicken breasts for this recipe just because the chickens thighs is more softer and moist once its cooked. Also they’re dark meat, so chicken thighs naturally have a more intense and flavorful edge to them, rather the chicken breasts.

I usually serve this with white rice and asparagus, but anything can go with it.

For the asparagus, i fry them in high heat for about 3-4 minutes. And then sprinkle salt and lemon juice over it and bake them for about 7 minutes at 400 degrees F. They come out so soft and flavorful and yummy! 🙂

course: lunch/dinner

Total time: 25 minutes

Servings: 4 portions

INGREDIENTS

Sticky Sweet Chicken Teriyaki:

2 tbsp honey
2 tbsp soy sauce
4 garlic cloves
7 skinless chicken thighs
Zest of two limes – juice of one lime

Sticky Rice:

2 cups white rice
2 cups water
a pinch salt

INSTRUCTIONS – Sticky Sweet Chicken Teriyaki

Slice the chicken thighs into small pieces. Place about 4 tbsp of olive oil in a medium/large sized fry pan. Cook the chicken until it turns golden brown.
Mix honey with soy sauce and the lime zest and juice.
Add onto chicken and mix well altogether.

INSTRUCTIONS – Sticky Rice

Boil 2 cups of water in a small sized pot, add in the 2 cups of rice and a pinch of salt. Mix altogether and turn off the heat and let it sit for about 7-10 minutes with the cover on.