Teriyaki Chicken

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  2 lbs Chicken Breast, Boneless Skinless

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

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  1 tsp 1 teaspoon kosher salt
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  2 tbsp Vegetable oil
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  3 tbsp Cornstarch
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  1.3 cup 1¼ cups cold water
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  0.8 cup Brown Sugar, Light
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  0.5 cup Soy Sauce, Low Sodium
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  3 tsp Honey
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  0.5 tsp Ginger, Ground
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  0.5 tsp Garlic powder
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  Sesame seeds
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  Green Onion (Scallion)

Instructions

1. 1Pat the chicken dry with paper towels and season all over with the kosher salt and garlic powder. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken and cook undisturbed for 3–4 minutes until golden brown on the first side.
2. 2Flip the chicken and cook for another 3–4 minutes over medium-high heat until the second side is golden brown and the internal temperature reaches 165°F when measured with a meat thermometer.
3. 3While the chicken cooks, whisk together the cornstarch with ¼ cup of the cold water in a medium bowl until no lumps remain. Add the brown sugar, soy sauce, honey, minced fresh ginger, and remaining 1 cup cold water; whisk until fully combined.
4. 4Pour the sauce over the cooked chicken in the skillet and bring to a simmer over medium-high heat, stirring occasionally, for 2–3 minutes until the sauce thickens enough to coat the back of a spoon and clings to the chicken.
5. 5Transfer the chicken to a cutting board and let rest for 2 minutes, then slice into bite-sized pieces and return to the pan with the sauce, stirring to coat evenly.
6. 6Divide the sliced chicken and sauce evenly into 6 airtight containers while still warm, ensuring each portion receives equal chicken and sauce.
7. 7Allow the containers to cool to room temperature, then seal and refrigerate for up to 4 days.
8. 8To serve, reheat gently over medium heat or in the microwave until warmed through, then top each portion with sesame seeds and sliced green onions.