Chicken: I used chicken breasts, but you can also use boneless chicken thighs. No matter what you use, make sure that the chicken is cooked thoroughly by checking for a 165ºF internal temperature at the thickest part.
If the teriyaki sauce is too thick, add a couple of spoonfuls of water to reach the desired consistency.
For a one-pan approach, bake chicken in an oven-safe skillet and whisk the slurry into the sauce post-baking.
The chicken can be marinated in the sauce for up to 24 hours in advance.
Store leftovers in the fridge for 3-4 days in an airtight container, reheating in the microwave or stovetop with a sprinkle of water if needed. You can also freeze the chicken in an airtight container for up to 3 months, defrosting overnight in the fridge before reheating.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.