1poundboneless skinless chicken breast or thighscut into bite size pieces
salt and pepper
For the sauce:
1/2cuplow sodium soy sauce
1/4cupchicken brothor water
2tablespoonsred wine or rice vinegar
For the bowls:
2cupscooked white or brown rice
2cupssteamed stir-fry vegetablesor other cooked vegetables of your choosing
Cook rice according to instructions on packaging and steam vegetables to desired crispness. Set aside until ready to serve.
Pat chicken dry with paper towels and season with salt and pepper. Heat a tablespoon of olive oil in a large, nonstick skillet over medium heat. When oil is hot, add chicken pieces and cook until no longer pink, turning a few times to brown on all sides.
Meanwhile, in a small bowl whisk together soy sauce, ¼ cup of water or chicken broth, vinegar, brown sugar, garlic, ginger. Whisk in cornstarch until there are no lumps of cornstarch visible.
Once chicken is cooked, pour the sauce into the pan with the chicken and simmer until thickened, stirring constantly, until it thickens into a glaze and coats the chicken.
Remove from heat.
Divide rice and veggies into bowls and top with the teriyaki chicken.
Don't crowd the pan when cooking the chicken. This means the chicken pieces should not be touching; there should be space around them for even cooking. Work in batches if you have to.