Easy Teriyaki Chicken

🥘 Ingredients

• apple cider vinegar
  1 tbsp
• boneless skinless chicken breasts
  24 oz
• brown sugar
  4 tbsp
• cornstarch
  1 tbsp
• freshly grated ginger
  1/2 tsp
• garlic
  1 clove
• green onions
• low-sodium soy sauce
  1/2 c
• olive oil
  1 tbsp
• pepper
• salt
• sesame oil
  1 tsp
• sesame seeds
• water
  4 tbsp

🍳 Cookware

• wok
• small bowl

1. 1

   Heat olive oil in a wok or large skillet over medium-high heat. Cook boneless skinless chicken breasts (cut into 1-inch cubes) until no longer pink, approximately ⏱️ 5-8 minutes . Transfer to a plate.

   olive oil: 1 tbsp, boneless skinless chicken breasts: 24 oz
2. 2

   Combine low-sodium soy sauce , brown sugar , apple cider vinegar , garlic (minced), sesame oil , and freshly grated ginger in a small bowl .

   low-sodium soy sauce: 1/2 c, brown sugar: 4 tbsp, apple cider vinegar: 1 tbsp, garlic: 1 clove, sesame oil: 1 tsp, freshly grated ginger: 1/2 tsp
3. 3

   Whisk together water and cornstarch to create a slurry; add to sauce and mix.

   water: 4 tbsp, cornstarch: 1 tbsp
4. 4

   Pour sauce into the wok over medium-high heat and bring to a boil. Reduce heat and whisk until thickened.
5. 5

   Return chicken to the wok, toss to coat, and heat through. Season with salt and pepper . Garnish with sesame seeds and green onions . Serve over rice.

   salt, pepper, sesame seeds, green onions