Teriyaki Chicken

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 pounds boneless, skinless chicken breasts, or thighs, cut into ¾-inch pieces

1 teaspoon kosher salt

2 tablespoons vegetable oil

3 tablespoons cornstarch

1¼ cups cold water

¾ cup brown sugar

½ cup soy sauce or tamari

3 teaspoons honey

½ teaspoon ground ginger

½ teaspoon garlic powder

Cooked rice, for serving

Sesame seeds, for serving (optional)

Sliced green onions, for serving (optional)

Directions

Sprinkle the chicken all over with the salt. Heat the vegetable oil in a large saucepan over medium-high heat. Once the oil is glistening, add the chicken and cook, undisturbed, until browned, 3-4 minutes per side.

Meanwhile, in a medium bowl, combine the cornstarch with the water. Whisk in the brown sugar, soy sauce, honey, ginger, and garlic powder.

Once the chicken is done, add the sauce to the pan and bring the sauce to a simmer over medium-high heat. Reduce the heat to medium and cook until the chicken is cooked through and the sauce has thickened enough to coat the back of a spoon, about 5 minutes. The sauce will continue to thicken as it cools.

Divide rice between bowls and top with the chicken and sauce from the pan. Sprinkle with sesame seeds and green onions, if using, before serving.

Nutrition

• Calories: 356
• Total Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 87 mg
• Sodium: 687 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 0 g
• Total Sugars: 31 g
• Protein: 35 g