Ingredients
1lbchicken breastsboneless, skinless, and cut into bite-sized pieces
salt
pepper
1tbsppeanut oil
1clovegarlicpeeled and minced
¼cupsoy sauce
2tbsphoney
2tbspmirin(sweet rice wine)
2tbsprice wine vinegar
1tbspcornstarch
½tspsesame oil
¼tspground ginger
Preparation
Season the chicken with a few generous pinches of salt and pepper. Set aside.
In a large saute pan or wok, heat oil over medium-high heat. Add chicken and saute, stirring occasionally, until the chicken is cooked through and no longer pink on the inside.
Meanwhile, as the chicken is cooking, prepare your teriyaki sauce.
Once the chicken is ready to go, pour the teriyaki sauce over it, then toss to combine until the chicken is evenly coated. Continue cooking until the sauce reaches a simmer and thickens.
Remove from heat, and serve immediately, garnished with optional toppings if desired.
Whisk all ingredients together until combined.
