4 Point Chicken Teriyaki

Instructions

1. Begin by preparing the chicken breasts. Pat them dry with paper towels and place them on a cutting board. Using a sharp knife, carefully slice each chicken breast horizontally to create two thin cutlets. This will help the chicken cook faster and more evenly.

2. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. This will be your flavorful teriyaki sauce that will take your chicken to the next level of deliciousness.

3. Heat a large non-stick skillet over medium-high heat. Once the skillet is hot, add the chicken cutlets in a single layer. Cook for about 4-5 minutes on each side, or until the chicken is cooked through and nicely browned.

4. While the chicken is cooking, in a small bowl, mix the cornstarch and water to create a slurry. This will help thicken the teriyaki sauce.

5. Once the chicken is cooked, pour the teriyaki sauce over the chicken in the skillet. Allow the sauce to simmer and coat the chicken for another 2-3 minutes, stirring occasionally.

6. Add the cornstarch slurry to the skillet and stir well. Continue cooking for an additional 2-3 minutes, or until the sauce has thickened to your desired consistency.

7. Remove the skillet from the heat and let the chicken rest for a few minutes. This will allow the flavors to meld together and the sauce to thicken even more.

8. Serve the chicken teriyaki over a bed of cooked white or brown rice. Garnish with sesame seeds and thinly sliced green onions for a pop of color and freshness.