Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat.
- Add the cubed chicken and cook until browned and no longer pink inside, about 8 to 10 minutes.
- While the chicken cooks, prepare the teriyaki sauce: in a medium bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil (if using), ground ginger, minced garlic, and cornstarch until smooth.
- Once the chicken is cooked through, pour the teriyaki sauce into the skillet. Stir constantly and cook until the sauce thickens, about 2 to 3 minutes.
- Serve immediately over steamed rice and your choice of vegetables. Garnish with sesame seeds and chopped green onions.
Nutrition
Notes
For a thicker sauce, add an extra teaspoon of cornstarch dissolved in a tablespoon of water. Substitute chicken thighs for breasts if you prefer juicier meat. Store leftovers in an airtight container in the fridge for up to 3 days. To make ahead, prepare the sauce and cube the chicken up to a day in advance. Avoid overcooking the chicken to keep it tender. Serve with a side of steamed broccoli or snap peas for a complete meal.
