Ingredients
C
1 ½ lbs Chicken thighs
O
1 ½ tbsp Olive oil
d
1 dash Salt
d
1 dash Black pepper
S
2 tsp Sesame oil
V
Veggies:
B
1 ½ cups Broccoli florets
m
1 medium Bell Pepper (sliced)
S
¾ cup Snap peas
W
½ White Onion (sliced)
C
½ cup Carrots (sliced)
S
Sauce:
S
⅓ cup Soy sauce
B
2 tbsp Brown sugar
H
1 tbsp Honey
K
1 tbsp Kotteri mirin (or extra honey)
G
1 tsp Ginger (minced)
G
1 tsp Garlic (minced)
S
Slurry:
C
2 tsp Cornstarch
W
2 tbsp Water
Directions
1
Make your sauce and set aside
2
Cook the Chicken - Heat oil in a large pan or wok over medium-high.
3
Add chicken and season with salt & black pepper. Cook through (8-10mins total).
4
Remove chicken from pan and set aside.
5
In the same pan, add a touch more oil if needed. Add broccoli first (cook 2 mins).
6
Add remaining veggies and stir fry 5 more minutes. You want them tender but still crisp.
7
Add chicken back to the pan. Pour in teriyaki sauce. Let it simmer 1–2 minutes.
8
Stir in cornstarch slurry. Cook until thick and glossy (about 1 minute).
9
Finish with sesame oil.
10
Serve over jasmine rice. Top with green onions and sesame seeds.
