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Sticky And Juicy Teriyaki Chicken Thighs With Garlic Butter Veggies

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Sticky and juicy teriyaki chicken thighs served with garlicky buttered broccoli and carrots—crispy skin, glossy sweet‑savory glaze, and balanced veggies make this dish comforting and satisfying.

  • Total Time: 1 hour 20 minutes
  • Yield: 2 servings

Ingredients

  • 4 skin‑on boneless chicken thighs
  • 2 tablespoons oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon cornstarch mixed with 2 tablespoons warm water (slurry)
  • 1 tablespoon cooking wine
  • 2 teaspoons light soy sauce
  • 1/4 teaspoon dark soy sauce
  • 1 teaspoon vinegar
  • 2 teaspoons honey
  • 1/4 cup water
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon fresh garlic, minced
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 2 teaspoons garlic, minced (for veggies)
  • 2 tablespoons butter
  • Salt, to taste
  • Sesame seeds (for garnish)
  • Red chilies (optional, for garnish)

Instructions

  1. Rub chicken thighs with oil, garlic powder, paprika, salt, and black pepper. Marinate at least 1 hour (or overnight for deeper flavor).
  2. Whisk together cooking wine, light and dark soy sauces, vinegar, honey, water, ginger, and garlic to make the teriyaki sauce. Set aside.
  3. Heat a pan over medium heat with a little oil. Place chicken skin‑side down and cook 5–6 minutes until skin is golden and crisp. Flip and cook another 5–6 minutes until cooked through. Remove chicken from pan and set aside.
  4. In the same pan, sauté minced ginger and garlic until fragrant, then pour in the prepared sauce. Simmer about 1 minute.
  5. Add the cornstarch slurry and return the chicken to the pan. Spoon the sauce over the chicken as it thickens into a sticky glaze.
  6. While the chicken cooks, bring a pot of salted water to a boil. Blanch broccoli and carrots for ~2 minutes until crisp‑tender, then drain.
  7. Melt butter in a separate pan until lightly browned. Add minced garlic and sauté until fragrant. Toss the blanched veggies in the garlic butter and season with salt.
  8. Serve the sticky teriyaki chicken over steamed rice with garlic butter veggies on the side. Garnish with sesame seeds and red chilies if desired.

Notes

  • Marinate chicken overnight for richer flavor.
  • Substitute green beans, snap peas, or zucchini for the veggies.
  • Add chili flakes or fresh chilis to the teriyaki sauce for heat.
  • Use chicken breasts if preferred (though thighs stay juicier).
  • Double the sauce if you like extra glaze over rice.
  • Author: Amelia
  • Prep Time: 1 hour (including marinating)
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian‑Inspired
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: 580
  • Sugar: 9g
  • Sodium: 940mg
  • Fat: 33g
  • Saturated Fat: 12g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 45g
  • Cholesterol: 135mg

Find it online: https://cooksplash.com/sticky-and-juicy-teriyaki-chicken-thighs-with-garlic-butter-veggies/