• Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes.
• While the chicken is cooking, prepare the teriyaki sauce. In a small saucepan, combine tamari (or gluten-free soy sauce), water, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat. Stir the cornstarch slurry into the saucepan. Continue cooking, stirring constantly, until the sauce thickens, about 2-3 minutes.
• Once the chicken is cooked, pour the teriyaki sauce over it, making sure the chicken pieces are well coated with the sauce. Cook together for another 2 minutes to allow the flavors to meld.
• Serve the teriyaki chicken over the cooked rice, garnished with sesame seeds and sliced green onions.

Tip:

• For an added vegetable component, stir-fry some bell peppers, broccoli, or snap peas in the skillet before adding the chicken. If you prefer a spicier dish, add a dash of chili fl akes to the teriyaki sauce for some heat.