Easy Teriyaki Chicken
20 min4
Cubed chicken breast seared and tossed in a glossy soy-ginger teriyaki sauce thickened with cornstarch.
| prepCut chicken into 1-inch pieces | |||||
| 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 | |||||
| 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 | ||
| 50 g brown sugar | |||||
| 1 tablespoon apple cider vinegar | |||||
| 1 clove garlic, minced | |||||
| 1 teaspoon sesame oil | |||||
| 1/2 teaspoon freshly grated ginger | |||||
| 60 ml water | |||||
| 1 tablespoon cornstarch | |||||
| salt and pepper to taste | |||||
| sesame seeds and green onions for garnish | |||||
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