Teriyaki Chicken Bites
- 1/3 cup low-sodium soy sauce
- 3 Tablespoons light brown sugar
- 1/2 Tablespoon cornstarch
- 2 medium cloves garlic minced
- 1/4 teaspoon ground ginger
- 1 pound boneless skinless chicken breast washed, dried, and cut into bite sized pieces - about 2 chicken breasts
- Ground black pepper to taste
- 2 Tablespoons neutral oil of choice
- In a medium bowl, whisk together the soy sauce, brown sugar, cornstarch, garlic, and ginger.
- Sprinkle a small amount of pepper over the chicken pieces from a height of 12” (sprinkling spices from a higher distance ensures that the chicken is seasoned evenly).
- Heat a large heavy bottomed skillet over medium heat. Once it’s hot, add the oil and swirl to coat the pan.
- Add the chicken to the pan, making sure to leave some space between the pieces so that they can cook evenly. Cook for about 3 minutes, then flip and cook for an additional 2 - 3 minutes (or until the chicken is cooked through).
- Turn the heat down to low. Give the sauce another quick whisk to make sure the cornstarch is mixed in, then pour the sauce into the pan. Stir to mix and let the sauce come to a simmer until it just starts to thicken (about 1 minute).
- Serve with white rice and steamed broccoli.
If you use a medium sized pan instead of a large pan, the chicken will be crowded and will take longer to cook. The cook time would be closer to 10 minutes total.