If you make this 30-minute sweet and spicy chicken teriyaki and rice, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!

THE RECIPE

30-minute sweet and spicy chicken teriyaki and rice

INGREDIENTS

• 2 chicken breasts cut into 1-inch pieces

• 1/2 teaspoon garlic powder

• pepper, to taste

• 3 tablespoons cornstarch

• 3 tablespoons extra virgin olive oil, divided

• garnish (optional): chopped scallions & sesame seeds

SWEET AND SPICY TERIYAKI SAUCE

• 1/4 cup brown sugar (packed)

• 1 teaspoon fresh ginger, grated

• 2 cloves garlic, minced

• 3 tablespoons white wine

• 2 tablespoons soy sauce/coconut aminos

• 1 teaspoon rice vinegar (or apple cider vinegar)

• 1/2 cup water

• 1 tablespoon cornstarch

• 1 teaspoon crushed red pepper flakes

INSTRUCTIONS

1. Add the sauce ingredients to a small bowl and whisk together.

2. Cut the chicken into about 1-inch pieces and add it to another bowl. Add the garlic powder and pepper and stir until coated, then add the cornstarch and stir again to coat.

3. Add 2 tablespoons of oil to a skillet. Let it heat for a few minutes over medium-high heat. Cook the chicken in 2 batches (don't crowd the pan). Cook the chicken for 4 minutes and then flip (I use tongs to make it easy) and cook for another 3-4 minutes or so. Chicken should be browned and cooked through (165F). Transfer chicken to plate. For the second batch, I add another tablespoon of olive oil to the pan.

4. Once the second batch of chicken is done, add the chicken that's on the plate back to the pan. Stir in the sauce and let it bubble for a minute or so, until thickened. Serve immediately over rice with scallions & sesame seeds sprinkled on top.