1-Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

2-Add the cubed chicken and cook until it’s browned and no longer pink inside, which usually takes around 6-8 minutes.

3-While the chicken cooks, whisk together 1/2 cup low sodium soy sauce, 1/2 cup water, 2 tablespoons honey, 3 tablespoons packed light brown sugar, 2 tablespoons rice vinegar, 1/2 teaspoon sesame oil (optional), 1 teaspoon ground ginger, 2 teaspoons minced garlic, and 3 teaspoons cornstarch in a bowl.

4-Pour the teriyaki sauce mixture into the skillet with the cooked chicken and stir over heat until the sauce thickens, about 2-3 minutes.

5-Serve immediately over cooked rice with steamed vegetables such as broccoli and carrots.

6-Garnish with sesame seeds and chopped green onions for a fresh finish.