Teriyaki Chicken

Ingredients

• 1 tablespoon olive oil
• 1.5 lbs boneless skinless chicken breasts, (cut into 1-inch cubes)
• 1/3 cup low sodium soy sauce
• 1/4 cup brown sugar
• 1/4 cup rice wine vinegar
• 1/2 teaspoon toasted sesame oil
• 2 teaspoons peeled and grated fresh ginger
• 3 cloves garlic, (minced)
• 2 teaspoons cornstarch
• Sesame seeds and sliced green onions, (for garnish)
• Rice and steamed broccoli, (for serving)

Instructions

1. 1

   In a large skillet or wok, heat the oil over medium-high heat. Add the chicken and cook for 2 minutes. Use a spatula to flip it over; cook the other side for an additional 1-2 minutes. It doesn’t have to be cooked through, just seared on the outside.

2. 2

   In a small mixing bowl, whisk together soy sauce, brown sugar, vinegar, sesame oil, fresh ginger, garlic, and cornstarch.

3. 3

   Pour the sauce in the pan and stir. Let simmer for 4 to 5 minutes or until the sauce has thickened and the chicken is cooked through.

4. 4

   Garnish with sesame seeds and green onions. Serve over rice and with steamed broccoli, if desired.