Teriyaki Chicken - Easy

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 chicken breasts (cut into 1" pieces)

1/2 teaspoon garlic powder

Pepper (to taste)

3 tablespoons cornstarch

3 tablespoons olive oil (divided)

Garnish (optional): chopped scallions & sesame seeds (to taste)

1/4 cup brown sugar (packed)

1 teaspoon grated fresh ginger

2 cloves garlic (minced)

3 tablespoons mirin (see note)

2 tablespoons soy sauce

1 teaspoon rice vinegar (or apple cider vinegar)

1/2 cup water

1 tablespoon cornstarch

Directions

Add the sauce ingredients to a small bowl and whisk together.

Cut the chicken into about 1" pieces and add it to another bowl. Add the garlic powder and pepper and stir until coated, then add the cornstarch and stir again to coat.

Add 2 tablespoons of oil to a skillet. Let it heat for a few minutes over medium-high heat. Cook the chicken in 2 batches (don't crowd the pan). Cook the chicken for 4 minutes and then flip (I use tongs to make it easy) and cook for another 3-4 minutes or so. Chicken should be browned and cooked through (165F). Transfer chicken to plate. For the second batch, I add another tablespoon of olive oil to the pan.

Once the second batch of chicken is done, add the chicken that's on the plate back to the pan. Stir in the sauce and let it bubble for a minute or so, until thickened. Serve immediately over rice with scallions & sesame seeds sprinkled on top.

Nutrition

• Calories: 333 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Cholesterol: 72 mg
• Sodium: 738 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 1 g
• Total Sugars: 17 g
• Protein: 25 g