Teriyaki Chicken has a simple sauce made of soy sauce, water, honey, vinegar, garlic and ginger. The perfect sticky sauce for serving over rice!
– ⅓ cup low sodium soy sauce – ⅓ cup water – 3 tablespoons honey – 1 tablespoon rice vinegar – 1 tablespoon corn starch – 2 teaspoons minced garlic – 2 teaspoons minced ginger – 1 tablespoon canola oil – 1 pound boneless skinless chicken breasts (2 large or 3 small) – salt and pepper
Whisk together soy sauce, water, honey, vinegar, corn starch, garlic and ginger.
Cut chicken breasts into small cubes. Heat oil in a large skillet over medium-high heat and add chicken. Season lightly with salt and pepper (skip if you are not using low sodium soy sauce).
Cook and stir for 3-4 minutes, stirring often, until just white on the outside. Pour teriyaki sauce over top of chicken and reduce heat to medium. Cook, stirring, until sauce thickens and internal temperature of chicken reaches at least 165 degrees F, about 5-6 minutes.
Remove from heat and serve with sliced green onions and sesame seeds or as desired.