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Teriyaki Chicken Thighs

 Teriyaki Chicken Thighs
Chicken, rice and sweet-salty sauce create an entree that's packed with Asian flavor. Your family will love this moist and tender meal. —Gigi Miller, Stoughton, Wisconsin
6 ServingsPrep: 15 min. Cook: 4 hours


  • 12 boneless skinless chicken thighs (about 3 pounds)
  • 3/4 cup sugar
  • 3/4 cup soy sauce
  • 6 tablespoons cider vinegar
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 4-1/2 teaspoons cornstarch
  • 4-1/2 teaspoons cold water
  • Hot cooked rice, optional


  • Place chicken in a 4-qt. slow cooker. Combine the sugar, soy sauce,
  • vinegar, ginger, garlic and pepper; pour over chicken. Cover and
  • cook on low for 4-5 hours or until chicken is tender.
  • Remove chicken to a serving platter; keep warm. Skim fat from cooking
  • juices; transfer to a small saucepan. Bring liquid to a boil.
  • Combine cornstarch and water until smooth. Gradually stir into the
  • pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with chicken and rice if desired.
  • Yield: 6 servings.

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Teriyaki Chicken Thighs (continued)

Nutritional Facts: 2 chicken thighs with 1/2 cup sauce equals 456 calories, 16 g fat (5 g saturated fat), 151 mg cholesterol, 1,967 mg sodium, 27 g carbohydrate, trace fiber, 46 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.