Honey-Glazed Teriyaki Chicken Thighs with Sesame Veggies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy, sweet-savory chicken thighs with a glossy teriyaki glaze and tender vegetables. This Japanese-inspired chicken recipe, ready in about 35 minutes, pairs chicken thighs, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Japanese cuisine 310 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels and season with salt and pepper.
  2. Step 2: Whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 cloves garlic, minced, and 1 tsp fresh ginger, grated, in a small bowl.
  3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5 minutes per side until golden brown and cooked through (internal temperature 165°F), then remove and set aside.
  4. Step 4: Pour teriyaki sauce mixture into the skillet and bring to a simmer, then whisk in 1/4 cup water and 1 tbsp cornstarch until sauce thickens and coats the back of a spoon (about 2 minutes).
  5. Step 5: Return chicken to skillet, add 1.5 cups broccoli florets and 1 cup sliced carrots, and toss to coat. Cook for 4-5 minutes until vegetables are tender-crisp and sauce is glossy.
  6. Step 6: Serve immediately with extra sauce spooned over top.

Related recipes