Teriyaki Chicken Thighs

Teriyaki Chicken Thighs
Photo by Rick Lew


  • 2 tablespoons rice or cider vinegar
  • Salt, to taste
  • 2 garlic cloves, minced
  • 6 skinless, boneless chicken thighs (about 1 1/2 pounds)
  • 1 cup trimmed sugar snap or snow peas
  • Garnish: sliced green onions
  • 2/3 cup low-sodium teriyaki sauce
  • + 4 more ingredients
    • 2 teaspoons grated fresh ginger
    • 1 tablespoon toasted sesame oil
    • ½ pound soba, whole-wheat spaghetti, or lo mein noodles
    • Freshly ground pepper, to taste

1. Preheat oven to 425°. Combine first 5 ingredients in a bowl. Reserve 1/4 cup teriyaki mixture for pasta. Rinse chicken with cold water, pat dry, and arrange on a baking dish. Brush both sides of chicken with teriyaki mixture, and season with salt and pepper. Bake at 425° for 10 minutes or unti...

View full recipe at My Recipes


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