Teriyaki Chicken

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  Chicken Breast, Boneless Skinless(907g)

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

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  1 teaspoon kosher salt
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  Vegetable oil(30g)
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  Cornstarch(45g)
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  1¼ cups cold water
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  Brown sugar(180g)
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  Soy Sauce, Low Sodium(120g)
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  Honey(15g)
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  Ginger, Fresh Root(3g)
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  Garlic powder(3g)
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  Sesame seeds
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  Green Onion (Scallion)

Instructions

1. 1Pat the chicken dry with paper towels. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Season the chicken all over with garlic powder, then add to the pan 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.
3. 3While the chicken cooks, whisk together the cornstarch with 1/4 cup water in a medium bowl until no lumps remain. Add the brown sugar, soy sauce, honey, minced fresh ginger, and garlic powder; whisk until combined.
4. 4Pour the sauce over the cooked chicken in the skillet and bring to a simmer over medium-high heat, stirring occasionally, for 1–2 minutes until the sauce begins to thicken.
5. 5Reduce heat to medium and cook the chicken in the sauce for 3–5 minutes, turning to coat, until the sauce thickens enough to coat the back of a spoon and clings to the chicken.
6. 6Transfer the chicken and sauce to a cutting board; let cool for 2–3 minutes, then slice the chicken into bite-sized pieces and return to the pan with the sauce.
7. 7Divide the sliced chicken and sauce evenly into 6 airtight containers while still warm. Allow to cool completely before sealing and refrigerating.
8. 8When ready to serve, reheat gently over medium heat or in the microwave. Divide over cooked rice and garnish each portion with sesame seeds and sliced green onions.