Pan-Seared Chicken Thighs with No-Sugar Teriyaki Glaze

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Juicy chicken thighs glazed with a homemade teriyaki sauce free from added sugars, balanced with ginger and garlic for bold flavor. This Asian Fusion-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs bone-in chicken thighs, soy sauce, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 4 pieces (about 1.5 lbs) bone-in chicken thighs
• 1/4 cup soy sauce
• 1/4 cup water
• 1 tbsp grated fresh ginger
• 3 minced garlic cloves
• 1 tbsp rice vinegar
• 2 tbsp erythritol sweetener
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1 tbsp cold water
• 2 tbsp vegetable oil
• 2 sliced for garnish green onions
• 1 tbsp for garnish toasted sesame seeds

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

Instructions

1. Step 1: Pat dry 4 bone-in chicken thighs (about 1.5 lbs) and season lightly with salt. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook for 6-7 minutes until skin is deep golden and crispy.
2. Step 2: Flip chicken thighs and cook for another 5-6 minutes until internal temperature reaches 165°F. Remove chicken and set aside on a plate.
3. Step 3: In a small bowl, whisk together 1/4 cup soy sauce, 1/4 cup water, 1 tbsp grated fresh ginger, 3 minced garlic cloves, 1 tbsp rice vinegar, and 2 tbsp erythritol sweetener.
4. Step 4: Pour the sauce mixture into the same skillet and bring to a simmer over medium heat. Stir 1 tsp cornstarch into 1 tbsp cold water until smooth, then slowly whisk into the simmering sauce.
5. Step 5: Cook the sauce for 2-3 minutes, stirring frequently until it thickens and coats the back of a spoon.
6. Step 6: Return the chicken thighs to the skillet and spoon the glaze over them. Cook for 1-2 minutes more to heat through and fully coat with the glaze.
7. Step 7: Drizzle 1 tsp sesame oil over the glazed chicken and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.