SUPER EASY CHICKEN TERIYAKI

By shygirl

Ingredients

• 4 Boneless chicken breasts
• 3 tbsp. soy sauce
• 1 tbsp. water
• 1 tbsp. sugar
• 1 tbsp. rice wine vinegar
• (FOR TERIYAKI SAUCE)
• 3/4 cup soy sauce
• 3/4 cup water
• 1/2 cup sugar
• 1 tbsp. rice wine vinegar
• 1/2 tsp. ground ginger
• 1/4 tsp. garlic powder
• 4 tsp. cornstarch
• 2 tbsp. water
• 1 tbsp. sesame seeds or serving

Details

Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

Cut chicken breasts into 1 inch cubes and place inside a large zip-lock bag and set aside.
Mix together 3 tbsp. soy sauce,1 tbsp.water,1 tbsp. sugar, and 1 tbsp. rice wine vinegar. Add marinade to zip-lock bag and coat chicken completely. Refrigerate for 30 minutes.
Meanwhile mix 4 tsp. cornstarch with 2 tbsp. water and set aside.
In small saucepan mix together 3/4 cup soy sauce,3/4 cup water, 1 tbsp. rice wine vinegar, garlic powder, and ground ginger. Use a whisk to mix together the ingredients and then bring to a boil. Reduce heat to low.
Add cornstarch mixture into the saucepan and stir constantly until fully combined and thickened. Heat chicken in a large skillet over medium-high heat.
Pour the teriyaki sauce over all the chicken (reserving some sauce for serving) and cook until chicken is fully cooked, about 3-4 minutes on each side, depending on the thickness of the chicken.
Sprinkle the chicken with sesame seeds.

Serve over rice or with your favorite veggies, with extra teriyaki sauce on the side.