| 1 Tbsp. Cornstarch | |
| 2 Green Onions | |
| 1 (1 | |
| 5 Garlic Cloves - finely grated | |
| 120ml Soy Sauce | |
| 60ml (packed) dark brown sugar | |
| 1 Tbsp. Apple Cider Vinegar | |
| 700g Chicken Breasts - thinly sliced | |
| Toasted sesame seeds | |
| 200g Steamed White Rice For Side |
| 1. | Whisk 1 Tbsp. cornstarch and 70ml Water in a small bowl until cornstarch is dissolved. Set cornstarch slurry aside. |
| 2. | Thinly slice dark green parts of 2 scallions on a diagonal and set aside for serving. Continue slicing pale green parts of scallions and transfer to a medium bowl. Add one 1 |
| 3. | Warm 3 Tbsp. vegetable oil in a large skillet over medium-high heat. Add Chicken, thinly sliced against the grain into bite-size strips, in an even layer, and season with kosher salt and freshly ground pepper. Cook chicken, undisturbed, until mostly cooked through and golden underneath, about 3 minutes. Toss and continue to cook until completely cooked through, about 1 minute more. Transfer to a plate. |
| 4. | Pour reserved teriyaki sauce into skillet and reduce heat to medium. Bring to a boil, stirring constantly and scraping up browned bits. Rewhisk cornstarch slurry if it has separated, then add to skillet. Cook, stirring often, until sauce thickens and turns glossy, about 3 minutes. |
| 5. | Return chicken pieces to pan and toss to coat. Remove pan from heat. Garnish chicken teriyaki with toasted sesame seeds and reserved scallion greens. Serve with steamed white rice. |