1-First, gather your ingredients and heat 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat. This sets the stage for browning your 1 1/4 lbs. of diced chicken breasts evenly.

2-Next, add the chicken pieces to the skillet, making sure there’s space between them to avoid steaming. Cook until browned on the bottom, about 3 to 4 minutes, then flip and continue until it reaches an internal temperature of 160 degrees Fahrenheit, roughly 3 more minutes.

3-In a separate bowl, whisk together the sauce: 1/4 cup low-sodium soy sauce, 1/4 cup water (or a mix with Mirin), 2 tablespoons honey, 1 1/2 tablespoons packed light brown sugar, 1 tablespoon rice vinegar, 1/4 teaspoon sesame oil, 2 teaspoons minced fresh ginger, 2 teaspoons minced fresh garlic, and 2 teaspoons cornstarch. This mixture creates the heart of your flavorful Teriyaki Chicken.

4-Pour the sauce into the skillet with the cooked chicken and stir while cooking for 30 to 60 seconds, until the sauce thickens and coats the chicken nicely.

5-Finally, serve your Teriyaki Chicken warm over brown or white rice with steamed vegetables. Garnish with sesame seeds and chopped green onions if you like, for an extra pop of flavor.