Ingredients

• 2 chicken breasts, boneless and skinless, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1/4 cup soy sauce
• 1/3 cup water
• 2 tablespoons sweet rice wine (mirin)
• 2 tablespoons brown sugar
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger
• 2 teaspoons cornstarch dissolved in 2 tablespoons water
• Sesame seeds for garnish (optional)
• Sliced green onions for garnish (optional)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned and no longer pink in the center.
2. In a small saucepan, combine soy sauce, water, mirin, brown sugar, garlic, and ginger. Bring to a simmer over medium heat.
3. Stir the cornstarch mixture into the saucepan. Keep stirring until the sauce thickens slightly, about 2 minutes.
4. Pour the teriyaki sauce over the cooked chicken in the skillet. Stir to coat all the chicken pieces with the sauce.
5. Cook for another 2-3 minutes, allowing the sauce to caramelize slightly.
6. Sprinkle with sesame seeds and sliced green onions before serving.