20-Minute Teriyaki Chicken

Ingredients

• 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
• salt and pepper
• 1 tablespoon peanut oil (or any cooking oil)
• 1 batch teriyaki sauce (see below)
• optional toppings: toasted sesame seeds (thinly-sliced green onions)
• 1 clove garlic (peeled and minced)
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons mirin (sweet rice wine)
• 2 tablespoons rice wine vinegar
• 1 tablespoon cornstarch
• 1/2 teaspoon sesame oil
• 1/4 teaspoon ground ginger

Steps

1. 1

   Season the chicken with a few generous pinches of salt and pepper.  Set aside.

2. 2

   In a large saute pan or wok, heat oil over medium-high heat.  Add chicken and saute, stirring occasionally, until the chicken is cooked through and no longer pink on the inside.

3. 3

   Meanwhile, as the chicken is cooking, prepare your teriyaki sauce.

4. 4

   Once the chicken is ready to go, pour the teriyaki sauce over it, then toss to combine until the chicken is evenly coated.  Continue cooking until the sauce reaches a simmer and thickens.

5. 5

   Remove from heat, and serve immediately, garnished with optional toppings if desired.

6. 6

   Whisk all ingredients together until combined.