Start by cutting your chicken thighs or breasts into bite-sized pieces. This ensures even cooking and allows the chicken to soak up the sauce beautifully.
In a bowl, combine 1 tablespoon of soy sauce, kosher salt, black pepper, and 1 teaspoon of cornstarch. Add the chicken pieces to the bowl and toss until they are well-coated.
In another bowl, whisk together the remaining soy sauce, water, honey, rice vinegar, minced garlic, minced ginger, and red pepper flakes. This is your delicious teriyaki sauce.
Heat the canola oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, pour in the teriyaki sauce. Bring it to a simmer, then mix the remaining 2 teaspoons of cornstarch with a tablespoon of water to create a slurry. Whisk this into the simmering sauce to thicken it up.
Return the cooked chicken to the skillet and stir to coat it in the thickened sauce. Let it simmer for an additional 2-3 minutes to ensure everything is heated through and well combined.
Serve your Chicken Teriyaki over cooked brown rice and top with chopped green onions. If you’re feeling extra fancy, you can add a side of steam-in bag stir fry vegetables for some added color and nutrition.
