Teriyaki Chicken
Enjoy this flavorful and easy-to-make Teriyaki Chicken, perfect for a quick dinner with a savory glaze.
Ingredients
Protein
- 4 lbs Chicken breasts, boneless, skinless, diced into 1-inch cubes
- 1 tablespoon olive oil
- 0.25 cup low-sodium soy sauce
- 0.25 cup water
- 2 tsp honey
- 1.5 Tbsp light brown sugar, packed
- 1 Tbsp rice vinegar
- 0.25 tsp sesame oil (optional)
- 2 tsp fresh ginger, peeled and minced
- 2 tsp fresh garlic, peeled and minced (2 cloves)
- 2 tsp cornstarch
Instructions
- Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken and brown for 4 minutes, then flip and cook until internal temperature reaches 160°F (~4 minutes).
- Whisk together soy sauce, water, brown sugar, rice vinegar, honey, sesame oil, ginger, garlic, and cornstarch in a small bowl.
- Add the sauce to the cooked chicken and cook, tossing, until thickened, about 45 seconds.
- Serve warm, garnished with green onions and sesame seeds if desired.
Notes
For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking.