Whisk all ingredients in a saucepan. Simmer over medium-low heat for about 3 minutes. Make a quick cornstarch slurry with water and add to the sauce. Cook just until it thickens. Done! You can use the sauce right away by adding it to cooked chicken in a skillet or pour over salmon, shrimp, or chicken tenders and bake.
Line baking sheet with aluminum foil, spray with non stick cooking spray. Lay chicken pieces on top (skin side down if not skinless) of lightly greased pan. Put into preheated oven on rack in the middle of the oven. Cook. Broil boneless chicken thighs for 8 minutes, then turn pieces and sprinkle sesame seeds on top.
Heat the oil and add in the vegetables. Fry for 3 minutes over high heat and remove. In the same wok add the chicken breasts and cook over high for 5 minutes, stirring occasionally. Remove and set aside. Add 1/4 cup oil to the Wok and break in 2 eggs. Scramble and chop the eggs then stir in the rice. Lower the heat and simmer for 3-5 minutes, until the sauce thickens and nicely coats the chicken. Steam the broccoli until just tender, 5-8 minutes. Divide the cooked brown rice among 4 glass containers, and top with steamed broccoli and teriyaki chicken. Garnish with sesame seeds, chilies, and green onions and enjoy! Brown Chicken until it is cooked through and no longer pink in the middle. Drain excess liquid if any. While Chicken is browning, prepare your teriyaki sauce! In a medium size mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch. Instructions. Preheat the oven to 400°F and line a large baking sheet with foil. Grease the baking sheet with cooking spray. Cut the chicken breasts and bell pepper into 1-inch strips. Thinly slice the carrots into ribbons then cut the ribbons into 1-inch batons. Cut the broccoli into small florets. llFhv9.
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    • chicken with teriyaki sauce recipe