Teriyaki Chicken
20 minServes 4
Cubed chicken breasts seared and glazed with a ginger-garlic teriyaki sauce thickened with cornstarch.
| prepPreheat a 12-inch non-stick skillet over medium-high heat | |||
| 1 Tbsp olive oil | Sear chicken, medium-high heat, 6–7 min | Stir sauce into chicken, cook 30–60 sec | Serve warm, garnish with sesame & onions |
| 570 g boneless skinless chicken breasts, diced into 1-inch cubes | |||
| 60 ml low-sodium soy sauce | Whisk sauce ingredients together | ||
| 60 ml water | |||
| 2 Tbsp honey | |||
| 1 1/2 Tbsp packed light brown sugar | |||
| 1 Tbsp rice vinegar | |||
| 1/4 tsp toasted sesame oil | |||
| 2 tsp peeled and minced fresh ginger | |||
| 2 tsp peeled and minced fresh garlic | |||
| 2 tsp cornstarch | |||
| Sesame seeds and chopped green onions (for serving, optional) | |||
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