This homemade Healthy Teriyaki Chicken Thighs Recipe combines tender chicken thighs with a savory, tangy teriyaki sauce. Cooked in a single skillet on the stove, it’s easy to make and even better than takeout!
Healthy Teriyaki Chicken Thighs Recipe
I’m a big fan of teriyaki flavors with recipes like my teriyaki salmon bites and teriyaki salmon noodles dish. However, my favorite teriyaki variation is classic teriyaki chicken!
It’s my go-to takeout order. So, when I discovered I could make a healthier version that tastes even better at home I was beyond thrilled. All you need are a handful of ingredients, a large skillet, and a few minutes.
The chicken comes out unbelievably tender and loaded with savory, tangy, umami flavor. Even better, it’s ready in less time than it takes to order takeout. Add a side or two, and you’ll have a crowd-pleasing meal everyone will love!
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Recipe Ingredients and Notes
- Oil - This cooks the chicken. I prefer the strong flavor of olive oil, but avocado oil will also work.
- Chicken - You’ll need 1½ pounds of boneless, skinless chicken thighs cut into ½ inch pieces.
- Coconut Aminos - This adds a classic umami flavor to the teriyaki sauce without the need for soy sauce. However, soy sauce will also work.
- Sesame Oil - Adds subtle nuttiness to the teriyaki sauce.
- Garlic and Ginger - Fresh garlic and ginger add a tangy, pungent taste.
- Arrowroot Starch - This combines with water and helps to thicken the sauce.
How to Make This Healthy Teriyaki Chicken Thighs Recipe
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Cook the chicken. Heat the olive oil in a skillet over medium heat. Then, add the chicken thighs, and cook until no pink remains.
Step 2: Create the teriyaki sauce. In a separate bowl, mix the coconut aminos, water, sesame oil, garlic, ginger, and sea salt until well combined.
Step 3: Thicken the sauce. In a second bowl, add the arrowroot starch and a few spoonfuls of the teriyaki mixture. Mix until the arrowroot starch is well incorporated. Then, stir the mixture into the rest of the teriyaki sauce until well combined.
Step 4: Coat the chicken. Pour the teriyaki sauce over the chicken, and stir to coat the chicken completely. Let the mixture cook, allowing the sauce to heat and thicken for a minute or so. Enjoy your chicken warm with your favorite sides!
How to Store
Allow the chicken teriyaki to cool completely. Then, transfer it to an airtight container, and store it in the fridge for up to 3 days. When you’re ready to eat, heat the chicken in the microwave in 15-second intervals until heated through. Add a splash of water as needed to help loosen the sauce back up!
Frequently Asked Questions
I don’t find it necessary to marinate the chicken for this recipe. However, you can combine the thighs and sauce, and store them in a sealable bag or airtight container in the fridge for up to 48 hours.
You can use boneless, skinless chicken breasts for this recipe, but keep in mind that they likely won’t be as tender or moist.
I love to serve this healthy chicken teriyaki recipe over brown rice, white rice, or fried rice with a side of steamed veggies!
For more chicken recipes, check out my:
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Recipe
Teriyaki Chicken Thighs Recipe
Equipment
- 1 Large Skillet
- 2 Mixing Bowls
Ingredients
- 1 tablespoon olive oil
- 1 ½ lb chicken thighs - cut into ½ inch pieces
- ¼ cup coconut aminos
- 3 tablespoon water
- 1 tablespoon sesame oil
- 2 cloves garlic - minced
- ½ teaspoon ginger
- ¼ teaspoon sea salt
- 1 tablespoon arrowroot starch
Instructions
- Heat the olive oil in a skillet over medium heat. Add the chicken thighs and cook through until no pink remains.1 tablespoon olive oil, 1 ½ lb chicken thighs
- In a separate bowl or jar, mix together the coconut aminos, water, sesame oil, garlic, ginger, and sea salt until well combined.¼ cup coconut aminos, 3 tablespoon water, 1 tablespoon sesame oil, 2 cloves garlic, ½ teaspoon ginger, ¼ teaspoon sea salt
- In another small bowl, add the arrowroot starch and a few spoonfuls of the teriyaki mixture. Mix well until the arrowroot starch is incorporated. Stir the arrowroot starch mixture into the teriyaki sauce until well combined,1 tablespoon arrowroot starch
- Pour the teriyaki sauce over the chicken and stir until the chicken is well coated. The sauce will begin to thicken up after a minute or so.
- Serve the teriyaki chicken over rice with mixed veggies and enjoy!
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