Ingredients:
1 to 1.5 lb (450 to 680 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces
1/3 cup soy sauce
1/4 cup mirin
2 to 3 tbsp brown sugar (or honey)
2 tbsp water (optional to thin)
1 tbsp rice vinegar (optional)
2 cloves garlic, minced
1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
1 tbsp cornstarch
1 tbsp water (for slurry)
1 to 2 tbsp neutral oil (for cooking)
Sesame seeds and sliced green onions (optional)
Make the sauce:
In a small bowl, whisk soy sauce, mirin, brown sugar, water (if using), vinegar (if using), garlic, and ginger
Set aside
Cook the chicken:
Heat oil in a large skillet or pan over medium-high heat
Add chicken in a single layer; cook 3 to 5 minutes, stirring occasionally, until browned and mostly cooked through
Simmer and thicken:
Pour in the teriyaki sauce
Bring to a simmer and cook 3 to 6 minutes, stirring, until chicken is cooked through
In a small bowl, stir cornstarch with 1 tbsp water to make a slurry
Add slurry to the pan while stirring
Cook 30 to 60 seconds until sauce thickens and coats the chicken
Serve:
Spoon over steamed rice
Top with sesame seeds and green onions if desired