20-Minute Teriyaki Chicken

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  Chicken Breast, Boneless Skinless(454g)

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

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  salt and pepper
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  Peanut Oil, Refined(15g)
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  Optional Toppings: Toasted Sesame Seeds, Thinly-Sliced Green Onions
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  Garlic(60g)
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  Soy Sauce, Low Sodium(60g)
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  Honey(30g)
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  Mirin, Sweet Rice Wine(30g)
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  Vinegar, Rice(30g)
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  Cornstarch(15g)
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  Sesame Oil, Toasted(3g)
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  Ginger, Fresh Root(1g)

Instructions

1. 1Pat the chicken breast dry with paper towels and season generously with salt and pepper on both sides.
2. 2In a small bowl, whisk together the soy sauce, mirin, rice vinegar, honey, minced fresh garlic, grated fresh ginger, and cornstarch until fully combined and cornstarch dissolves.
3. 3Heat the peanut oil in a large skillet or wok over medium-high heat for 1 minute until shimmering.
4. 4Add the chicken breast to the hot oil and cook for 6–7 minutes per side, stirring occasionally, until golden brown and the internal temperature reaches 165°F.
5. 5Pour the teriyaki sauce over the cooked chicken and stir to coat evenly. Cook for 2–3 minutes over medium-high heat, stirring frequently, until the sauce reaches a gentle simmer 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, allowing to cool to room temperature before sealing and refrigerating for up to 4 days.