Ingredients
- 1/4 cup low-sodium soy sauce
- 2 tablespoons water for teriyaki sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon vegetable oil
- 1 1/2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- 1 tablespoon cornstarch
- 2 tablespoons cold water for cornstarch slurry
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- In a small bowl, whisk together soy sauce, water, honey, rice vinegar, garlic, and ginger to create the teriyaki sauce.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 10 minutes.
- Pour the teriyaki sauce over the cooked chicken and bring to a simmer.
- In a separate bowl, mix cornstarch with cold water to make a slurry. Stir into the skillet to thicken the sauce.
- Garnish the teriyaki chicken with green onions and sesame seeds before serving.