Teriyaki Chicken
1/4 cup (50g) light brown sugar
1/4 cup (60ml) low-sodium soy sauce
3 tbsp (45ml) rice vinegar
1 tbsp (15g) grated ginger
3 cloves garlic, minced
1 tsp (3g) sesame oil
½ tbsp (4g) cornstarch mixed with 1 tbsp (15 ml) water
Mix and set aside
1 pound (500g) boneless, skinless chicken breast or thighs
cut into bite size pieces
salt and freshly ground black pepper
A large skillet
1 tbsp (15 ml) vegetable oil
Heat oil over medium-high heat
Add chicken pieces
Cook until golden, for about 8 minutes
Add teriyaki sauce
Simmer until sauce thickens, for about 3-4 minutes more
Serve alongside your favorite side dish and veggies
toasted seasame seeds