1-First, heat 1 tablespoon olive oil in a 12-inch non-stick skillet over medium-high heat.

2-Then, add the 1 1/4 pounds of diced chicken pieces, making sure there’s space between them, and cook until browned on the bottom, which takes about 3 to 4 minutes.

3-Flip the chicken and continue cooking until the center reaches 160 degrees Fahrenheit, about 3 more minutes, to ensure it’s fully done without drying out.

4-While the chicken cooks, whisk together 1/4 cup low-sodium soy sauce, 1/4 cup water (or the substitution for extra flavor), 2 tablespoons honey, 1 1/2 tablespoons packed light brown sugar, 1 tablespoon rice vinegar, 1/4 teaspoon sesame oil, 2 teaspoons peeled and minced fresh ginger, 2 teaspoons peeled and minced fresh garlic, and 2 teaspoons cornstarch in a small bowl. This mixture forms the heart of the sauce, blending sweet and umami elements seamlessly.

5-Once ready, pour the sauce into the skillet with the chicken and cook, stirring and tossing, until it thickens, around 30 to 60 seconds.

6-Finally, serve the Teriyaki Chicken warm over brown or white rice, along with steamed vegetables, and garnish with sesame seeds and chopped green onions if desired.