Easy Teriyaki Chicken

20 min

Cubed chicken breast seared and tossed in a glossy soy-ginger teriyaki sauce thickened with cornstarch.

prepCut chicken into 1-inch pieces
1 1/2 lb / 680 g boneless skinless chicken breasts, cubed	Sear chicken in oil until cooked through, 5–8 min			Return chicken, toss to coat, season with salt & pepper	Top with sesame seeds & green onions, serve
1 tablespoon olive oil
1/2 cup / 120 ml low-sodium soy sauce	Whisk soy sauce, sugar, vinegar, garlic, sesame oil & ginger	Whisk water & cornstarch, stir into sauce	Bring sauce to boil, reduce heat & simmer until thickened, 2–3 min
1/4 cup / 50 g brown sugar
1 tablespoon apple cider vinegar
1 clove garlic, minced
1 teaspoon sesame oil
1/2 teaspoon freshly grated ginger
1/4 cup / 60 ml water
1 tablespoon cornstarch
salt and pepper to taste
sesame seeds and green onions for garnish

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