Healthy Teriyaki Chicken

Prep:

1. In a medium bowl, whisk the honey, soy sauce, garlic, and ginger until combined.
2. If using breasts, slice them into ½-inch thick strips, butterfly them, or cube them. This will reduce the cooking time. If using chicken thighs, cut them into large, even-sized pieces. Add the chicken to the bowl, toss with the marinade, and refrigerate for 15 minutes. 
3. While the chicken marinates, begin to cook the rice according to package directions.

Cook:

1. You'll need to save the marinade; do not discard it when removing the chicken.
2. Heat a large pan over medium-high heat. Once hot, add the oil and heat it up. Working in batches, add the chicken to the skillet and cook for 3 minutes on each side, or until the chicken is browned on both sides and reaches an internal temperature of 175F for thighs or 165F for chicken breasts. Remove the chicken from the pan onto a plate and cook the second batch. If your pan is large enough, you don't need to cook in batches.
3. Pour the marinade into the pan and bring it to a slow boil over medium heat. Reduce the heat to low, and simmer for 2 minutes. Return the cooked chicken to the pan, toss to coat with the sauce, and turn off the heat.

Serve:

1. Make a bed of rice in a plate or bowl and top it with a serving of teriyaki chicken.