This dish is a perfect example of how comfort food doesn’t have to be heavy or complicated—it just has to be full of flavour, balance, and a little bit of soul. These teriyaki chicken thighs are something I’ve made for years. They remind me of long days in the kitchen experimenting, trying to find that perfect sticky-sweet glaze that hugs the chicken just right. I finally settled on this version—rich in umami, kissed with a touch of honey, ginger, garlic, and soy—and now it’s one of my go-to meals when I want something comforting, vibrant, and packed with flavour.
The linguine might seem like a twist—it’s not traditional—but I love how it brings a silkiness to the dish, catching the teriyaki glaze and turning every bite into something velvety and satisfying. It gives the dish a modern, almost unexpected feel, without taking away from its warmth.
The stir-fried vegetables are the heartbeat of the plate. Colourful, crisp, and gently seasoned, they add freshness and life to the dish, like a clean note in a rich melody. I usually go with pak choi, red peppers, sugar snap peas, or whatever looks freshest at the market that day. It’s the kind of dish that lets you play, adjust, and make it yours.
Whether I’m plating this up for guests or just winding down after a long day, it always hits the spot. It’s quick enough for a weeknight, bold enough for a special dinner, and honest enough to be enjoyed any day in between.
Serves: 2–3
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
For the Chicken:
- 4 boneless chicken thighs (skin-on or skinless)
- 1 tbsp sesame oil
- 1 tbsp neutral oil (like sunflower or rapeseed)
Teriyaki Sauce:
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp honey or maple syrup
- 1 garlic clove, grated
- 1 tsp fresh ginger, grated
- 1 tsp rice vinegar
- 1 tsp cornflour + 1 tbsp water (for thickening)
For the Stir-Fried Vegetables:
- 1 pak choi, halved or quartered
- 1 red pepper, sliced
- A handful of sugar snap peas or green beans
- 1 small carrot, julienned
- 1 tsp sesame oil
- Salt to taste
- Optional: a splash of soy sauce
For the Linguine:
- 180–200g linguine
- Salted water for boiling
- 1 tsp sesame oil or a drizzle of olive oil to finish
To Serve:
- Toasted sesame seeds
- Spring onions, finely sliced
- Optional: Fresh red chilli or coriander for garnish
Method
- Cook the linguine in a large pot of salted boiling water until al dente. Drain and drizzle with a touch of sesame oil to keep it glossy and fragrant. Set aside.
- Prepare the teriyaki sauce: In a small bowl, combine soy sauce, mirin, honey, garlic, ginger, and rice vinegar. Stir in the cornflour slurry (cornflour mixed with water) and set aside.
- Sear the chicken thighs: Heat a little neutral oil and sesame oil in a non-stick pan over medium-high heat. Add the chicken thighs and cook for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
- Deglaze and glaze: In the same pan, add the teriyaki sauce and simmer for 1–2 minutes, until slightly thickened. Return the chicken to the pan and spoon the glaze over until the thighs are glossy and coated.
- Stir-fry the vegetables: In a hot wok or frying pan, add a teaspoon of sesame oil. Add the vegetables and stir-fry for 2–3 minutes over high heat. Keep them vibrant and slightly crunchy. Season with salt and a splash of soy sauce if desired.
- Assemble the dish: Lay the linguine on the base of the plate, top with teriyaki-glazed chicken thighs, and finish with the stir-fried vegetables on the side. Drizzle with remaining sauce from the pan.
- Finish with garnishes: Sprinkle over sesame seeds, spring onions, and a touch of chilli or coriander if using.
https://found.us/products/67f78ae6f624d2bcfd1da774?code=foodbyflorin 