Ingredients:

  • 1.5 lb boneless skinless chicken breasts, diced into 1-inch cubes
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tbsp mirin
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch
  • 1 tbsp cold water
  • 3 tbsp unsalted butter
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow onion, diced
  • 4 oz baby bella mushrooms, sliced
  • 4 cups cooked jasmine rice

Instructions:

  1. Dice the chicken into uniform 1-inch cubes. In a bowl, whisk together 2 tbsp soy sauce, sesame oil, garlic powder, salt, and pepper. Toss the chicken in the marinade and let sit for 10 minutes.
  2. While chicken marinates, whisk together the 1/2 cup soy sauce, brown sugar, mirin, and grated ginger in a separate bowl. In a small cup, mix cornstarch and cold water to create a slurry.
  3. Heat 1 tbsp of butter in a cast iron skillet or griddle over medium-high heat until foaming. Add chicken in a single layer, searing without moving for 3–4 minutes to develop a mahogany crust. Flip and cook for another 3 minutes.
  4. Remove chicken from the pan. Add the remaining 2 tbsp of butter and sauté the sliced zucchini, diced onion, and sliced mushrooms over high heat until crisp-tender and charred.
  5. Return the chicken to the pan with the vegetables. Pour in the teriyaki sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until the glaze thickens and clings to the chicken.
  6. Serve the glazed chicken and vegetables immediately over portions of cooked jasmine rice.