Ingredients
Method
Cook the Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Add the cubed chicken and cook, stirring occasionally, until browned and cooked through with no pink remaining.
Make the Sauce
- While the chicken cooks, in a medium bowl whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil (if using), ground ginger, minced garlic, and cornstarch until the cornstarch is dissolved.
Combine and Finish
- Pour the teriyaki sauce over the cooked chicken in the skillet. Continue cooking, stirring constantly, until the sauce thickens and coats the chicken.
- Serve immediately over rice with steamed vegetables. Garnish with sesame seeds and chopped green onions.
Nutrition
Notes
For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
To make ahead, prepare the sauce and store it in the fridge for up to 3 days; cook the chicken fresh.
Avoid overcooking the chicken; use a meat thermometer to ensure it reaches 165°F.
If the sauce is too thick, thin with a tablespoon of water at a time.
Double the sauce if you like extra for drizzling.
Add a pinch of red pepper flakes for heat.
Leftovers keep well in the fridge for up to 3 days.