Ingredients:

  • 1 pound (450 g) boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons (30 ml) vegetable oil, divided
  • 2 cups (150 g) broccoli florets
  • 1 bell pepper, sliced (any color)
  • 1 cup (150 g) snap peas
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup (120 ml) soy sauce
  • 1/4 cup (60 ml) honey
  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 ml) cornstarch
  • 2 tablespoons (30 ml) water
  • 1 teaspoon sesame oil (optional)

Instructions:

  1. Prepare the Ingredients: Slice chicken, wash and chop vegetables, and mince garlic and ginger.
  2. Make the Teriyaki Sauce: In a mixing bowl, combine soy sauce, honey, rice vinegar, cornstarch, and water. Whisk until smooth.
  3. Cook the Chicken: Heat 1 tablespoon of oil in a wok over medium-high heat. Add chicken; stir-fry until cooked through and golden, about 4-5 minutes. Remove and set aside.
  4. Stir-Fry the Vegetables: In the same wok, add the remaining oil. Add garlic, ginger, broccoli, bell pepper, and snap peas; stir-fry for 3-4 minutes until tender-crisp.
  5. Combine Chicken and Sauce: Return chicken to the wok; pour over the teriyaki sauce. Stir to coat, cooking for an additional 2-3 minutes until the sauce thickens.
  6. Serve: Serve hot over steamed rice or noodles, drizzle with sesame oil if desired.