Chop the boneless, skinless chicken into one inch pieces. I think it looks prettier when you vary the shapes between rectangular chunks and triangles. It just gives it a more "restaurant" look.
Transfer chicken into a large bowl. Add the teriyaki sauce, soy sauce, honey, minced garlic, salt and pepper. Massage into the chicken.
Transfer the chicken (liquid and all) into an oiled and heated pan over medium high heat, stirring occasionally, for about five minutes.
Crank the heat up to high, stirring occasionally. Cook until sauce has reduced. This process can take between 10 and 15 minutes. When the sauce thickens up and starts sticking to the chicken, add sesame seeds. Stir.
Remove from heat. Let sit for five minutes before serving.
This is a great recipe for meal prepping. Make a bit extra and add them to meal prep containers for reheating later in the week.For a little extra tang, add a tablespoon of Rice Wine Vinegar to the sauce. It doesn't take much to make a big difference.A teaspoon of Sesame Oil will add a toasted, smoky taste to the sauce. The temperature needs to be at least 160 degrees F. when you remove it from the stove. It will continue warming up as it rests to 165 degrees F. This allows the chicken to stay super moist and juicy. It will last around 3-4 days in the fridge. You can freeze this for up to 4 months. Ninja Foodi and Instant Pot Directions | Add all ingredients plus 1 cup of chicken stock into the Instant Pot. Put the lid on your pressure cooker making sure the valve is sealed. Cook high pressure/ manual pressure for 10 minutes followed by 5 minutes natural release. Open the lid, ensure the chicken is fully cooked. Turn the saute feature on and allow the sauce to thicken if it is too thin. You can add 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir in to thicken the sauce. Serve up and enjoy.