Teriyaki Chicken

Heat the canola oil in a large skillet or wok over medium-high heat. Add in the chicken breast pieces and cook until they're lightly browned, two to three minutes per side. Transfer the cooked chicken to a plate and set it aside.

To the skillet, add the soy sauce, brown sugar, minced garlic, honey, rice wine vinegar, sesame oil, grated ginger, black pepper and salt. Whisk everything together and increase the high to medium-high. Bring the sauce to a simmer, stirring often, and simmer for four to five minutes. Whisk the cold water and cornstarch together in a small bowl or measuring cup, then pour it into the sauce. Whisk and cook until the sauce has thickened, one to two minutes.

Add the chicken pieces back into the skillet. Toss them in the teriyaki sauce, and bring everything back to a simmer over medium-high heat. Cook until the sauce thickens slightly, and the chicken is cooked through to a temperature of 165°F, about four to five minutes. Move the pan off the burner.

Spoon the teriyaki chicken and sauce over white rice in shallow bowls. Top each bowl with diced scallions and a sprinkle of sesame seeds, and serve immediately.