Honey-Soy Glazed Teriyaki Chicken with Sesame Veggies

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Juicy chicken thighs glazed in a sweet-tangy teriyaki sauce, paired with crisp-tender stir-fried vegetables for a restaurant-worthy weeknight meal. 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 420 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.

Ingredients

• 1.5 lbs, boneless and skinless chicken thighs
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp, grated ginger
• 2 cloves, minced garlic
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 2 cups broccoli florets
• 1 cup, sliced bell peppers
• 1 cup, sliced snap peas
• 1 tbsp vegetable oil
• 1 tsp sesame seeds

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Instructions

1. Step 1: Whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp grated ginger, and 2 minced garlic cloves in a bowl. Set aside.
2. Step 2: Pat 1.5 lbs chicken thighs dry, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and cover.
4. Step 4: Heat 1 tbsp vegetable oil in the same skillet over medium-high. Add 2 cups broccoli florets, 1 cup sliced bell peppers, and 1 cup sliced snap peas. Stir-fry for 5-7 minutes until crisp-tender and vibrant in color.
5. Step 5: In a small bowl, mix 1 tbsp cornstarch and 2 tbsp water. Pour the reserved sauce over vegetables and bring to a simmer, stirring until thickened (about 1 minute). Return chicken to skillet and toss to coat, cooking for 1-2 minutes until glossy.
6. Step 6: Garnish with 1 tsp sesame seeds and serve immediately.