# What You'll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - 1 tbsp vegetable oil
03 - Pinch of salt
04 - Pinch of black pepper
→ Teriyaki Sauce
05 - 1/3 cup soy sauce
06 - 1/4 cup mirin
07 - 2 tbsp honey or brown sugar
08 - 1 tbsp rice vinegar
09 - 2 cloves garlic, minced
10 - 1 tsp fresh ginger, grated
11 - 1 tsp cornstarch mixed with 2 tsp water (slurry)
→ Vegetables
12 - 1 medium carrot, julienned
13 - 1 red bell pepper, sliced
14 - 3.5 oz broccoli florets
15 - 3.5 oz sugar snap peas
16 - 1 tbsp vegetable oil
→ Base & Garnish
17 - 3 cups cooked white or brown rice
18 - 2 tbsp sesame seeds
19 - 2 spring onions, thinly sliced
# How to Make It:
01 - Cook the rice according to package instructions and keep warm until ready to serve.
02 - Combine soy sauce, mirin, honey or brown sugar, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until thickened, about 1–2 minutes. Remove from heat and set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook until golden and cooked through, approximately 5–6 minutes. Remove from pan and set aside.
04 - In the same skillet, add the remaining 1 tablespoon vegetable oil. Add carrots, bell pepper, broccoli, and sugar snap peas. Stir-fry for 3–4 minutes until just tender but still crisp.
05 - Return the cooked chicken to the skillet. Pour the teriyaki sauce over the chicken and vegetables. Toss to coat evenly and heat through for 1–2 minutes.
06 - Divide rice among four bowls. Top with the teriyaki chicken and vegetable mixture. Garnish with sesame seeds and sliced spring onions.
