Simple Teriyaki Chicken With Creamy Mashed Potatoes Recipe: Step-by-Step Instructions for Tender Chicken Every Time

Looking for an easy teriyaki chicken? This recipe walks you through every step.

Ingredients

• 500 g chicken thighs, cut into pieces
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tbsp oil
• 600 g potatoes, peeled and cubed
• 3 tbsp butter
• 80 ml warm milk

Instructions

1. Cook the chicken in the oil over medium-high heat for 6 minutes until browned.
2. Add the soy sauce, honey, vinegar, and ginger and simmer for 4 minutes until thick and glossy.
3. Boil the potatoes until tender, drain, and mash with the butter and milk.
4. Rest the chicken for 5 minutes, then serve with creamy mashed potatoes.

Tips

• Let the chicken rest for 5 minutes so the juices stay in the meat.
• Pat the chicken dry before cooking for better browning.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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