Teriyaki Chicken

1 ½ pounds boneless, skinless chicken breasts - about 3 medium breasts (see blog post above for tips on using chicken thighs or frozen chicken)

⅔ cup low-sodium soy sauce

⅓ cup water

3 tablespoons rice vinegar

3 tablespoons honey

3 tablespoons brown sugar

2 cloves garlic - minced

2 tablespoons minced fresh ginger

3 tablespoons cornstarch - stirred together with ¼ cup water to create a slurry

subheading: FOR SERVING:

Thinly sliced green onions

Toasted sesame seeds

Prepared brown rice, quinoa, or cauliflower rice

Directions at wellplated.com

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