Chicken Teriiyaki

Ingredients:

2 ½ lbs boneless, skinless chicken breasts, cut into 1 inch pieces

¾ cup low sodium soy sauce

⅓ cup packed dark brown sugar

2 Tablespoons rice wine vinegar

2 Tablespoons honey

4 large cloves garlic, minced

2 teaspoons sesame oil

1 teaspoon ground ginger

½ teaspoon ground black pepper

1 Tablespoon vegetable oil – I used coconut oil

1 Tablespoon cornstarch

2 Tablespoons water

2 green onions, thinly sliced

1 Tablespoon toasted sesame seeds

Instructions:

• Place chicken in a resealable plastic zip-top bag
• In a large glass measuring cup, whisk together the soy sauce, brown sugar, rice wine vinegar, honey, garlic, sesame oil, ginger, and pepper until sugar is dissolved.  Pour half of the marinade over the chicken, reserving remaining marinade.  Seal bag of chicken and refrigerate 30 minutes or up to 4 hours.  Turn bag occasionally.
• Remove chicken from marinade and discard the used marinade.
• In a large skillet over medium-high heat, heat the vegetable oil.  Add chicken and cook, stirring frequently, until cooked through and golden brown. Reduce heat to medium.
• In a small bowl, whisk 2 tablespoons of water with the cornstarch.  Add to reserved marinade.  Pour the marinade into the skillet over the chicken.  Cook, stirring frequently, until the sauce thickens and coats the chicken evenly, 3 to 5 minutes. 
• Garnish with green onions and sesame seeds.