Pan-Seared Chicken Thighs with No-Sugar Teriyaki Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 20 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with No-Sugar Teriyaki Glaze take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Thighs with No-Sugar Teriyaki Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with No-Sugar Teriyaki Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Thighs with No-Sugar Teriyaki Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken Thighs with No-Sugar Teriyaki Glaze gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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