Teriyaki Chicken

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The perfect balance of sticky sweet and savory flavors!

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1 Tablespoon olive oil 1 pound chicken 2 Tablespoons apple cider vinegar ¼ cup low sodium soy sauce 1 Tablespoon sesame seeds ⅓ cup brown sugar 3 minced garlic cloves 1 Tablespoon cornstarch Prepared rice

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Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add in chicken and let brown on bottom.

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Flip and continue to cook until internal temp is 160 degrees, about 3 minutes longer.

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In a small mixing bowl whisk together soy sauce, apple cider vinegar, brown sugar, garlic and cornstarch.

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Stir the sauce in with the chicken and continue to cook and toss until sauce has thickened, about 30 – 60 seconds longer.

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Remove from heat and sprinkle with sesame seeds.

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Serve over rice.

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