Teriyaki Chicken

The perfect balance of sticky sweet and savory flavors!

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

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

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

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

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

Remove from heat and sprinkle with sesame seeds.

Serve over rice.