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If using cornstarch, toss the chicken pieces in it to coat lightly. This step is optional but gives the chicken a crispy texture.
Cook the Chicken:
Heat oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, turning occasionally, until golden brown and fully cooked. Remove from the skillet and set aside.
Make the Teriyaki Sauce:
In the same skillet, combine soy sauce, honey (or maple syrup), rice vinegar, sesame oil, garlic, and ginger. Stir and bring the mixture to a gentle simmer over medium heat.
Thicken the Sauce:
Add the cornstarch slurry (cornstarch mixed with water) to the skillet and stir continuously until the sauce thickens, about 2–3 minutes.
Combine Chicken and Sauce:
Return the cooked chicken to the skillet, tossing it in the sauce until fully coated and heated through.
Garnish and Serve:
Sprinkle with sesame seeds and sliced green onions before serving.
Serving and Storage Tips
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