Food Quick Weeknight Meals

Sweet and Sticky Honey Teriyaki Chicken

January 28, 2015
I love Chinese takeout, who doesn’t? What I don’t love is the extra salt calories and saturated fats that come along with it. This recipe has all the flavor of your favorite Chinese takeaway, but made with fresh clean ingredients so you can indulge guilt free. And the best part, its kid approved!

 

I work from home, but that doesn’t mean I always ( or ever) have time to throw together a three course meal.  I am always looking for meals that are healthy, feature a ton of fresh veggies, and can be either made ahead of time, or that comes together in an hour or less start to finish.
This recipe for Honey Teriyaki Chicken ticks all of my boxes, it pairs well with any veggies, comes together quickly with pantry staples, and is pretty effortless overall, and of course most importantly, my family loves it.
This sweet and savory recipe is a great week night dish, because it comes together very quickly, and can even be made the night before and left to marinate for a ton of flavor come dinner time.  I like to serve this with oven roasted potatoes and veggies, but it’s equally good over rice.  This recipe makes enough for my family of 5, 2 adults and 3 children.
If your family prefers white meat chicken, you can substitute the chicken thighs for chicken breast.

Honey Teriyaki Chicken

You Will Need
1.5 – 2 lbs boneless skinless chicken thighs
1/3 cup honey
1/3 cup teriyaki sauce
1.5 Tbsp soy sauce
2 Tsp minced garlic
1 tbsp onion powder
1 tsp black pepper

Preheat oven to 425.
Arrange chicken in a deep baking dish.  In a medium bowl, whisk together all other ingredients until well combined.  Pour sauce over chicken ( if making ahead you can now cover with aluminum foil and refrigerate over night, or freeze).
Place in preheated oven for 25 minutes.  Serve and enjoy.

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10 Comments

  • Reply martyn January 28, 2015 at 1:31 pm

    This looks delicious. Have bookmarked this so I can give it a try. 🙂

    • Reply Kathy April 28, 2016 at 1:46 pm

      Trying this or dinner tonight can’t wait smells good

  • Reply kristen visser February 2, 2015 at 12:44 pm

    mmmm oh my….. my mouth is watering!! this is a must try

  • Reply Rosie February 6, 2015 at 1:42 pm

    What a great way to use honey – and a good amount of it. I must try this – or else!

  • Reply A March 18, 2015 at 6:11 pm

    Do I cook Covered or uncovered?

    • Reply housewifeheaven@gmail.com March 19, 2015 at 9:26 am

      uncovered 🙂

  • Reply joan March 29, 2015 at 7:55 pm

    I wrote this on my cook book and will make this on sunday 🙂 🙂 🙂

  • Reply Hunt September 13, 2015 at 2:56 pm

    Did you use teriyaki glaze or sauce? I made this and while it is good, it doesn’t look anything like the picture.

  • Reply RandyKaplan November 12, 2015 at 1:33 pm

    Hate to nitpick when it came with such a nice recipe, but I am SO tired of seeing the misuse of “substitute,” where the expression is backward. If the recipe calls for thighs and you prefer breasts, you substitute breasts for thighs, not “you can substitute the chicken thighs for chicken breast” as written above.

    I don’t know where this misuse came from, but it’s epidemic. And “substitute” is neither a difficult word nor concept. We’re not talking about commas or semicolons or imply versus infer here. Nails on my personal chalkboard – stop it, please!!!!!!!!

  • Reply Sarah March 21, 2016 at 7:09 pm

    Great recipe! I made this for dinner tonight and everyone enjoyed it. I’ve tagged it under tried favourite recipes for future uses. 😊

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