Teriyaki Chicken with Asparagus
Transform your weeknight dinners with this irresistible Teriyaki Chicken with Asparagus, a perfect blend of savory, sweet, and fresh flavors. This quick and easy recipe pairs tender, golden-seared chicken thighs with vibrant, sautéed asparagus, all coated in a luscious homemade teriyaki sauce made from low-sodium soy sauce, honey, mirin, and aromatic garlic and ginger. Ready in just 35 minutes, this dish offers a delightful balance of protein and vegetables, making it both wholesome and satisfying. Serve it over steamed rice or noodles, and finish with a sprinkle of sesame seeds and chopped green onions for a restaurant-quality meal the whole family will love. Ideal for fans of Asian-inspired cuisine, this teriyaki chicken recipe is a flavorful, one-pan solution to busy evenings.
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Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 1 bunch asparagus
- 0.25 cup soy sauce, low sodium
- 0.25 cup mirin (or rice wine)
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 stalks green onions, chopped (optional, for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
In a small bowl, combine the soy sauce, mirin, honey, minced garlic, and grated ginger to create the teriyaki sauce. Stir well and set aside.
Step 2
Trim the tough ends off the asparagus and cut the stalks into 2-inch pieces. Set aside.
Step 3
Season the chicken thighs with salt and black pepper on both sides.
Step 4
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Step 5
In the same skillet, lower the heat to medium and add the sesame oil. Add the asparagus pieces and sauté for 2-3 minutes until they are bright green and tender-crisp. Remove from the skillet and set aside.
Step 6
Return the chicken thighs to the skillet and pour the teriyaki sauce over them. Reduce the heat to low and simmer for 7-10 minutes, occasionally spooning the sauce over the chicken, until the chicken is fully cooked and coated in the glaze.
Step 7
Add the sautéed asparagus back to the skillet, stirring gently to coat it with the teriyaki sauce. Cook for an additional 1-2 minutes.
Step 8
Transfer the chicken and asparagus to a serving dish. Garnish with sesame seeds and chopped green onions if desired.
Step 9
Serve warm with steamed rice or noodles for a complete meal.
Nutrition Facts
| Serving size | (1033.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1389.7 |
| Total Fat 73.2g | 0% |
| Saturated Fat 16.2g | 0% |
| Polyunsaturated Fat 14.4g | |
| Cholesterol 500mg | 0% |
| Sodium 3522.5mg | 0% |
| Total Carbohydrate 66.6g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 48.8g | |
| Protein 118.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 209.5mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 2304.7mg | 0% |
Source of Calories