20-Minute Teriyaki Chicken

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  salt and pepper
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  1 tbsp Peanut Oil, Refined
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  Optional Toppings: Toasted Sesame Seeds, Thinly-Sliced Green Onions
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  1 Garlic(3g)
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  0.3 cup Soy Sauce, Low Sodium
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  2 tbsp Honey
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  2 tbsp Mirin, Sweet Rice Wine
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  2 tbsp Vinegar, Rice
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  1 tbsp Cornstarch
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  0.5 tsp Sesame Oil, Toasted
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  0.3 tsp Ginger, Ground

Instructions

1. 1Pat the chicken breast dry with paper towels and season generously with salt and pepper on both sides.
2. 2Heat the peanut oil in a large skillet or wok over medium-high heat for 1 minute until shimmering.
3. 3Add the chicken breast to the hot oil and cook for 6–7 minutes per side over medium-high heat, stirring occasionally, until golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
4. 4While the chicken cooks, whisk together the soy sauce, mirin, rice vinegar, honey, minced fresh garlic, grated fresh ginger, and cornstarch in a small bowl until fully combined and the cornstarch dissolves.
5. 5Pour the teriyaki sauce over the cooked chicken and cook for 2–3 minutes over medium-high heat, stirring frequently, until the sauce simmers gently and thickens enough to coat the back of a spoon.
6. 6Remove from heat and drizzle the toasted sesame oil over the chicken, then toss gently to combine.
7. 7Divide the chicken and sauce evenly into 2 airtight containers while hot, then allow to cool to room temperature before sealing and refrigerating for up to 4 days.
8. 8Garnish with toasted sesame seeds and thinly-sliced green onions before serving.