Teriyaki Chicken

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1/4 cup water
• 2 tablespoons cornstarch
• Sesame seeds for garnish (optional)
• Green onions, sliced for garnish (optional)

Instructions:

1. In a large mixing bowl, combine soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, and water. Stir until well combined.
2. Cut chicken breasts into bite-sized pieces and add them to the marinade. Toss to coat evenly.
3. Cover the bowl with plastic wrap and marinate in the fridge for at least 30 minutes, or up to 4 hours.
4. In a small bowl, mix together cornstarch and 2 tablespoons of water to create a slurry.
5. Remove chicken from the marinade and discard excess marinade.
6. In a large skillet, heat some oil over medium-high heat. Add chicken and cook, stirring occasionally, until fully cooked and browned on all sides.
7. Pour in the reserved marinade and the cornstarch slurry. Cook, stirring constantly, until the sauce thickens and coats the chicken.
8. Serve hot, garnished with sesame seeds and green onions, if desired.