Ingredients
– 4 boneless skinless chicken breasts, cubed
– 1 tablespoon olive oil
– 1/2 cup low sodium soy sauce
– 1/2 cup water
– 3 tablespoons packed light brown sugar
– 2 tablespoons rice vinegar
– 1/2 teaspoon sesame oil (optional)
– 1 teaspoon ground ginger
– 2 teaspoons minced garlic
– 2 tablespoons honey
– 3 teaspoons cornstarch
– Sesame seeds for garnish
– Chopped green onions for garnish
– Rice (white, brown, or quinoa) for serving
– Steamed vegetables such as carrots and broccoli for serving
Instructions
1-Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2-Add the cubed chicken breasts and cook until browned and no longer pink inside.
3-While the chicken cooks, whisk together 1/2 cup soy sauce, 1/2 cup water, 2 tablespoons honey, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, 1/2 teaspoon sesame oil (optional), 1 teaspoon ground ginger, 2 teaspoons minced garlic, and 3 teaspoons cornstarch in a bowl to make the teriyaki sauce.
4-After the chicken is cooked, pour the prepared sauce into the skillet and stir; cook until the sauce thickens.
5-Serve the chicken and sauce immediately over rice with steamed vegetables.
6-Garnish with sesame seeds and chopped green onions.
7-Optional: Reserve extra sauce to drizzle on top.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Sesame oil adds flavor but can be omitted; use sesame seeds for crunch.
🔪 Cut chicken pieces evenly for uniform cooking.
🔥 Heat oil before adding chicken to get a good sear and avoid overcooking to keep chicken tender.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1.5 cup serving
- Calories: 214 kcal
- Sugar: 17.6 g
- Sodium: 795 mg
- Fat: 8.3 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 23.9 g
- Fiber: 1.1 g
- Protein: 12 g
- Cholesterol: 29.5 mg