Instructions

• Cut 2.5 pounds boneless skinless chicken into 1-inch chunks. Season evenly with 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.
• In a small pot combine 1/2 cup soy sauce, 1/4 cup water, 1/4 cup brown sugar, 1/4 cup honey, 1 tablespoon rice vinegar, 2 teaspoons minced garlic, 1 teaspoon minced fresh ginger, and 1 teaspoon sesame oil. Stir to combine.
• In a small bowl mix 1 tablespoon cornstarch with 2 teaspoons cold water until smooth (a slurry).
• Bring the sauce mixture in the pot to a simmer over medium heat. Whisk in the cornstarch slurry, then increase heat to bring the sauce to a rolling boil. Boil 1 minute, then reduce heat to low and simmer 3–4 minutes, stirring occasionally, until thickened. Remove from heat (the sauce will continue to thicken as it cools). Keep the sauce warm.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer (cook in batches if the skillet is crowded).
• Let the chicken cook undisturbed 3 minutes, then stir or flip and continue cooking 2–3 more minutes, until the chicken reaches 165°F internal temperature and is cooked through. Remove cooked chicken from the skillet.
• Place the cooked chicken in a bowl or back in the skillet off the heat. Pour the teriyaki sauce over the chicken and toss until evenly coated.
• Garnish with finely chopped green onions and serve immediately.