Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
  • 1 tbsp neutral oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup water
  • 3 tbsp honey
  • 1 tbsp mirin
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch mixed with 1 tbsp cold water
  • 3 cups cooked jasmine rice
  • 2 cups steamed broccoli florets

Instructions:

  1. Pat the chicken pieces dry with a paper towel and season with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3 minutes undisturbed until golden-brown, then flip and cook for 2 more minutes.
  3. In a small bowl, whisk together the soy sauce, water, honey, mirin, ginger, and garlic.
  4. Pour the sauce mixture into the skillet with the chicken and reduce heat to medium, allowing the liquid to bubble.
  5. Stir in the cornstarch slurry and simmer for 2-3 minutes until the sauce thickens into a mahogany-colored glaze that coats the chicken.
  6. Serve the teriyaki chicken over 3 cups of jasmine rice and 2 cups of steamed broccoli florets.