This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. To make this a 15 minute recipe prep the sauce mixture while the chicken is cooking.
Ready in: 15minutes
1 1/4lbs.boneless skinless chicken breasts,diced into 1-inch cubes
1/4cuplow-sodium soy sauce
1 1/2Tbsppacked light brown sugar
1/4tsptoasted sesame oil
2tsppeeled and minced fresh ginger
2tsppeeled and minced fresh garlic(2 cloves)
Sesame seeds and chopped green onions,for serving (optional)
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
Serve warm garnished with green onions and sesame seeds if desired.
*For more flavor you can use 2 Tbsp water and 2 Tbsp Mirin.