Sticky Chicken Teriyaki (Printable Version)

A speedy, mouthwatering chicken meal with gooey, sweet sauce that's ideal for hectic nights.

# What You'll Need:

→ Main Ingredients

01 - 1 ¼ pounds chicken thighs or breasts without skin and bones, chopped into small chunks
02 - 1 tablespoon plus ¼ cup reduced-salt soy sauce, used separately
03 - ¼ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper
05 - 3 teaspoons cornstarch, used in parts
06 - ¼ cup fresh water
07 - 3 tablespoons pure honey
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon crushed fresh garlic (roughly 3 cloves)
10 - 1 tablespoon grated fresh ginger root (about a 1-inch chunk)
11 - ¼ teaspoon chili flakes, more if you want extra heat (skip if you don't like spice)
12 - 1 tablespoon plain cooking oil like canola or grapeseed
13 - 3 sliced green onions (makes about 1/2 cup, used in two batches)

→ Optional Ingredients

14 - Microwave stir fry veggie mix to serve alongside
15 - Brown rice, already cooked

# Step-by-Step Guide:

01 - Mix your chicken chunks with 1 tablespoon soy sauce, sea salt, and pepper in a bowl. Dust 1 teaspoon cornstarch over everything and mix it all up. Let it sit for a bit.
02 - Mix water, honey, rice vinegar, fresh garlic, ginger, chili flakes, the remaining ¼ cup soy sauce, and 2 teaspoons cornstarch in a bowl. Stir until everything's mixed well. Keep this close by for later.
03 - Warm up the oil in a big non-stick pan over medium-high heat. When it's hot and shimmery, drop in the chicken pieces in one layer. Don't touch them for about 2-3 minutes until they're nice and golden. Flip them over and cook another 2-3 minutes till they're golden all around and fully cooked.
04 - While the chicken finishes cooking, get your veggies steaming if you're having them.
05 - Pour your sauce mix over the chicken and stir everything together. Let it bubble gently, stirring now and then, until the sauce gets thick and glossy, about 1-2 minutes. Toss in most of your green onions, saving some for later.
06 - Put everything on plates with rice and steamed veggies if you're using them. Sprinkle the rest of your green onions on top.

# Additional Notes:

01 - You can keep this dish in the fridge for up to 4 days in a sealed container.
02 - Warm up any leftovers in a pan on medium-low or just pop them in the microwave.
03 - Want to make it last longer? Freeze in an airtight container for up to 3 months. Just thaw in your fridge overnight before warming it up.

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