Instructions
Step 1 Heat vegetable oil in a skillet over medium-high heat.
Step 2 Add chicken strips and cook until browned and fully cooked.
Step 3 Add garlic and sauté until fragrant.
Step 4 Pour in teriyaki sauce, soy sauce, honey, and brown sugar, stirring to coat the chicken evenly.
Step 5 Mix cornstarch with water and add to the pan, cooking until the sauce thickens and becomes glossy.
Step 6 Drizzle sesame oil and stir to combine.
Step 7 Serve the teriyaki chicken over warm white rice.
Step 8 Garnish with chopped green onions and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or microwave until warmed through.
Add a splash of water when reheating to loosen the sauce.
Avoid overcooking to keep the chicken tender and juicy.
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