Teriyaki Chicken (Better Than Takeout, Easy & Sticky) 🍗

To a large skillet, add the olive oil, chicken, and saute over medium-high heat for about 5 minutes, or until chicken is cooked through and done. Stir and flip frequently to ensure even cooking. Tip - Want to use boneless skinless chicken thighs? That's fine, they'll likely need an extra 1-2 minutes to cook through.

When the chicken is done, remove it using a slotted spoon and set it on plate momentarily.

To the same skillet (don't wipe it out), add the garlic, ginger, and if necessary add a bit more oil if your skillet is dry, and saute for about 1 minute; stir constantly so garlic doesn't burn.

Add the soy sauce, broth, sesame oil, honey, brown sugar, rice vinegar, cornstarch, whisk to combine, and cook for about 2 to 3 minutes, whisking nearly constantly, until sauce thickens slightly. Tips - Sesame oil adds quintessential Asian flavor and so don't skip it. Toasted (vs. non-toasted) sesame oil is the most common way it's sold and what you want. Cornstarch is also essential because it helps the sauce thicken and can't be skipped or your teriyaki sauce will be thinner and won't cling to the chicken.

Add the chicken into the teriyaki sauce, stir to combine and coat evenly, and optionally garnish with green onions and/or sesame seeds, as desired. If you think it needs salt (or pepper), add it, to taste. Depending on the brand of soy sauce and broth you use, and your personal preference for salt, you may or may not need to add salt. Serve immediately.

Storage - Extra chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat leftover in the microwave for about 30-60 seconds, or as needed.