A delightful twist on the classic teriyaki chicken, this recipe offers a rich and flavorful experience with a simplified cooking process.
In a mixing bowl, combine the water, soy sauce, brown sugar, minced garlic, and grated ginger.
Mix the ingredients thoroughly to ensure the sugar dissolves completely.
Slice the chicken breast into bite-sized pieces and marinate in half of the sauce for 2 hours in the refrigerator.
For deeper flavor, marinate the chicken overnight.
In a skillet, heat the vegetable oil over medium heat and cook the chicken until almost done, about 5 minutes.
Avoid overcrowding the skillet to ensure even cooking.
Meanwhile, mix the cornstarch with a small amount of water to create a slurry, then add it to the remaining sauce and heat until thickened.
Stir constantly to prevent lumps from forming.
Add the thickened sauce to the chicken in the skillet and cook until the chicken is fully cooked and glazed, about 3 minutes.
Ensure the sauce coats the chicken evenly for maximum flavor.
Serve the chicken over steamed rice and drizzle with any remaining sauce.
Garnish with sesame seeds or chopped green onions for added texture and flavor.
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