Ingredients:

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp neutral oil
  • salt to taste
  • black pepper to taste
  • 2 cups broccoli florets
  • 1 large carrot, thinly sliced into rounds
  • 1 red bell pepper, sliced into strips
  • 1 cup snap peas
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 3 tbsp mirin
  • 3 tbsp brown sugar
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Whisk together the soy sauce, water, mirin, brown sugar, ginger, and garlic in a small bowl. In a separate small ramekin, mix the cornstarch with 1 tablespoon of cold water to create a slurry.
  2. Heat the neutral oil in a wok or large non-stick skillet over medium-high heat until shimmering. Add chicken in a single layer; sear undisturbed for 2-3 minutes until a golden-brown crust forms, then toss and cook for another 2 minutes until opaque. Remove chicken from the pan and set aside on a plate.
  3. In the same pan, add carrots and broccoli. Stir-fry for 3 minutes. Add the red bell pepper and snap peas, tossing constantly for another 2 minutes until the vegetables are bright and tender-crisp.
  4. Return the chicken and any accumulated juices to the pan. Pour in the teriyaki sauce mixture. Once the sauce begins to bubble, stir in the cornstarch slurry. Toss continuously for 1-2 minutes until the sauce thickens into a glossy coating.