Teriyaki Chicken (Printable Version)
# What You'll Need:
→ Chicken
01 -
1 1/4 lbs boneless skinless chicken breasts, diced into 1-inch cubes
02 -
1 Tbsp olive oil
→ Teriyaki Sauce
03 -
1/4 cup low-sodium soy sauce
04 -
1/4 cup water
05 -
2 Tbsp honey
06 -
1 1/2 Tbsp packed light brown sugar
07 -
1 Tbsp rice vinegar
08 -
1/4 tsp toasted sesame oil
09 -
2 tsp peeled and minced fresh ginger
10 -
2 tsp peeled and minced fresh garlic (2 cloves)
11 -
2 tsp cornstarch
→ Garnish
12 -
Sesame seeds for serving (optional)
13 -
Chopped green onions for serving (optional)
# How to Make It:
01 -
Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add chicken and let brown on bottom about 3-4 minutes then flip and continue to cook until center registers about 160°F (71°C), about 3 minutes longer.
02 -
While chicken is cooking, in a small mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch until smooth.
03 -
Pour the sauce into the skillet with the cooked chicken and continue to cook while tossing until sauce has thickened, about 30-60 seconds longer.
04 -
Serve warm garnished with green onions and sesame seeds if desired.
# Handy Tips:
01 -
For more flavor, you can substitute half the water with Mirin (2 Tbsp water and 2 Tbsp Mirin).
02 -
To make this a 15-minute meal, prepare the sauce mixture while the chicken is cooking.