Teriyaki Chicken
Create this Chinese-American favorite, teriyaki chicken, at home!
Ingredients
- 2 servings white rice
- 1 boneless skinless chicken breasts cut into bite-sized pieces
- 1 Tbsp canola oil
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp brown sugar
- 1 tsp apple cider vinegar
- 1 clove garlic minced
- 1 tsp sesame oil
- ½ tsp freshly grated ginger
- 1 Tbsp low sodium chicken stock
- 1 tsp cornstarch
- sesame seeds and green onions for garnish
Instructions
- Add oil to a wok or large skillet over medium-high heat. Add the chicken breast pieces. Cook, stirring frequently until no longer pink, about 5-8 minutes. Remove the chicken and set it aside on a plate.
- In a small bowl, combine low-sodium soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, ginger, chicken stock, and cornstarch. Stir until the cornstarch is dissolved.
- Pour the sauce into the wok over medium heat and bring the sauce to a boil. Reduce the heat and stir until it starts to thicken.
- Add the chicken back to the wok or skillet and toss until coated and heated through. Season with salt and pepper to taste. Top with sesame seeds and green onions for garnish.