Chicken Stir-fry with Teriyaki Sauce

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 4 cup broccoli florets
• 2 carrots
• 1 bell pepper
• 3 clove garlic
• 1 inch fresh ginger
• ½ cup soy sauce
• ¼ cup honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil
• 1 tsp sesame seeds (optional)
• 4 cup cooked rice (optional)

Steps

1. Cut chicken into 1-inch pieces. Chop broccoli into florets, slice carrots thinly, and dice bell pepper. Mince garlic and grate ginger.
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. In a separate tiny bowl, mix cornstarch with water to create a slurry.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
4. Add remaining 1 tablespoon vegetable oil to the skillet. Add broccoli, carrots, bell pepper, garlic, and ginger. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
5. Return chicken to the skillet with the vegetables. Pour in the teriyaki sauce mixture. Bring to a simmer.
6. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
7. Serve immediately over cooked rice, if desired, and garnish with sesame seeds.