Measure out soy sauce, honey, minced garlic, and sesame oil. Combine them in a small bowl to create the teriyaki sauce mixture.
1 lb pound chicken breast or thigh, thinly sliced
Heat a skillet over medium-high heat. Add a small amount of oil if desired. Once hot, add the thinly sliced chicken in an even layer.
1 lb pound chicken breast or thigh, thinly sliced
Cook the chicken until it begins to brown around the edges and is cooked through, about 3-4 minutes, flipping as needed. Remove from skillet and set aside.
1 lb pound chicken breast or thigh, thinly sliced
In the same skillet, pour in the prepared sauce mixture. Bring to a gentle simmer while stirring, allowing the flavors to meld.
1 lb pound chicken breast or thigh, thinly sliced
In a small bowl, mix the cornstarch with a tablespoon of water to make a slurry. Once the sauce is bubbling and slightly thickened, pour in the slurry and stir continuously until the sauce becomes glossy and sticky, about 1-2 minutes.
1 lb pound chicken breast or thigh, thinly sliced
Return the cooked chicken to the skillet, tossing to coat evenly with the sauce. Continue cooking for another minute until chicken is heated through and coated with a thick glaze.
1 lb pound chicken breast or thigh, thinly sliced
Meanwhile, cook the white rice in water following package instructions until fluffy and tender. Steam or boil until the rice is ready to serve.
1 lb pound chicken breast or thigh, thinly sliced
Serve the glazed chicken over steamed rice, garnished with additional sesame seeds or sliced green onions if desired. Enjoy immediately while hot and sticky.
1 lb pound chicken breast or thigh, thinly sliced
