Teriyaki Chicken with Ginger Peaches and Sesame Drench

Marinated chicken thighs are grilled to perfection and paired with sweet, tender peaches, creating a dish that’s both savory and sweet. The addition of ginger adds a zing that elevates the entire experience, while a sprinkle of sesame seeds brings that nutty crunch we all love.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

For the Teriyaki Chicken

4 pieces boneless, skinless chicken thighs
1/2 cup teriyaki sauce
2 ripe peaches pitted and sliced
1 tbsp fresh ginger grated
2 tbsp sesame oil
2 tbsp sesame seeds
2 pieces green onions chopped
to taste salt and pepper

For Serving

Cooked rice or quinoa

Equipment

Mixing Bowl
Skillet or frying pan
Spatula
Measuring cups and spoons
Knife
Cutting Board
Serving Plates

Method

Step 1: Start by placing the chicken thighs in a mixing bowl. Pour in the teriyaki sauce and ensure the chicken is well-coated. For optimal flavor, let the chicken marinate for at least 30 minutes.
Step 2: Heat sesame oil in a skillet over medium heat. Once hot, remove the chicken from the marinade (reserve the marinade for later) and place it in the skillet. Cook the chicken for about 5-7 minutes on each side or until fully cooked.
Step 3: In the same skillet, add the sliced peaches and grated ginger. Sauté for about 3-4 minutes until the peaches are tender and slightly caramelized.
Step 4: After letting the chicken rest, slice it into strips. Serve the sliced chicken over a bed of cooked rice or quinoa. Top with the sautéed peaches and sprinkle with sesame seeds and chopped green onions.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also marinate the chicken and prepare the peaches ahead of time.