Ingredients
- 1 tablespoon olive oil
- 1 ½ lbs boneless skinless chicken thighs - cut into 1-inch cubes (about 6-7 thighs)
For the Teriyaki Sauce:
- ¼ cup water
- 1 tablespoon cornstarch
- ⅓ cup soy sauce
- 3 tablespoon honey
- 3 cloves garlic - minced
- 1 tablespoon rice vinegar
- 1 teaspoon ginger powder
- 1 teaspoon sesame oil
- ¼ teaspoon crushed red pepper flakes
Instructions
- First, pat 1 ½ lbs boneless skinless chicken thighs dry with paper towel, then chop it into 1-inch pieces.
- In a small bowl mix together 1 tablespoon cornstarch and ¼ cup water until cornstarch dissolves.
- Add ⅓ cup soy sauce, 1 tablespoon rice vinegar, 3 minced garlic cloves, 1 teaspoon ginger powder, ¼ teaspoon red pepper flakes, 3 tablespoon honey, 1 teaspoon sesame oil and the liquid cornstarch mixture to a medium bowl. Stir until everything is combined and set aside.
- Heat 1 tablespoon olive oil in a large pan over medium heat, then add the chicken. Cook it for about 6-8 minutes, stirring occasionally, until it’s golden brown and cooked through.
- Pour the teriyaki sauce over the cooked chicken, stirring to coat. Let it simmer for about 3-4 minutes, until the sauce thickens up. Sprinkle the chicken with sesame seeds and chopped green onion (scallions) just before serving.
Nutrition Info
Calories: 315kcal | Carbohydrates: 17g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1236mg | Potassium: 484mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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