Teriyaki Chicken

1 cup water

1 tsp vegetable oil

1 tbs brown sugar

1/2 cup soy sauce

3 tbs honey

1 tsp ground ginger

1 tsp garlic powder

cornstarch slurry (2 tbs cornstarch, 1/4 cup water)

4 boneless skinless chicken thighs

salt and pepper to taste

1. In a large skillet, combine together water, oil, sugar, soy sauce, honey, garlic and ginger. Heat over medium heat, whisking frequently, until simmering.

2. Add in cornstarch slurry and simmer for about 3 minutes until sauce starts to thicken.

3. Season chicken with salt and pepper on both sides. Add chicken to the pan and cook for about 3 minutes on each side until slightly browned but not cooked through.

4. Add the sauce back into the pan. Cook in the sauce until the chicken is fully cooked.

5. Remove from heat and serve over rice!