INSTRUCTIONS:
Marinate the Chicken:
- In a mixing bowl, combine the soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil. Whisk until the brown sugar is dissolved.
- Add the diced chicken to the marinade, ensuring each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to meld and infuse into the chicken.
Cook the Chicken:
- Heat a tablespoon of oil in a large skillet or wok over medium-high heat.
- Once the oil is hot, add the marinated chicken pieces to the skillet, reserving the marinade.
- Cook the chicken for 6-8 minutes, stirring occasionally, until it is browned and cooked through.
Prepare the Teriyaki Sauce:
- In a small saucepan, combine the reserved marinade with the cornstarch and water. Whisk until the cornstarch is dissolved.
- Place the saucepan over medium heat and bring the mixture to a simmer. Cook for 2-3 minutes, stirring continuously, until the sauce thickens to your desired consistency.
Combine Chicken and Sauce:
- Once the chicken is cooked through, pour the thickened teriyaki sauce over the chicken in the skillet.
- Stir gently to coat the chicken evenly with the sauce. Allow the chicken to simmer in the sauce for an additional 2-3 minutes, allowing the flavors to meld together.
Serve and Garnish:
- Transfer the diced teriyaki chicken to a serving dish.
- Garnish with sliced green onions and sesame seeds for an extra burst of flavor and visual appeal.
Enjoy:
- Serve your delectable diced teriyaki chicken hot, accompanied by steamed rice or your favorite stir-fried vegetables.
