Honey Teriyaki Chicken Recipe




  • 1/4 cup (59 ml) low-sodium soy sauce
  • 1/3 cup (79 ml) fresh orange juice (about 3 small oranges)
  • 2 tablespoons mirin
  • 3 tablespoons honey
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1 3/4 pounds (794 grams) skinless, boneless chicken thighs
  • 2 teaspoons orange zest (optional)


  1. In a medium bowl, combine the soy sauce, orange juice, mirin, honey, ginger and sesame oil.
  2. Cut chicken thighs into bite-size pieces then add to the marinade. Let marinade for 15 to 20 minutes.
  3. Heat oil in a large saute pan or wok (with lid) over medium-high heat. Once the oil is hot use a slotted spoon to add the chicken, but not the marinade. Save the marinade until later.
  4. Cook chicken, stirring occasionally, until lightly browned on all sides. Turn the heat to medium-low then add the marinade and cover pan with lid. Cook for 5 minutes. Remove lid then check to see if chicken has cook through. If cooked, remove the chicken to a clean bowl. Allow the marinade to simmer for 1 to 3 minutes until thickened then toss with the chicken.
  5. Sprinkle top of teriyaki chicken with orange zest then serve with rice and/or vegetables.

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