# What You Need:
→ Chicken
01 - 1.1 lbs 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
→ 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
# Directions:
01 - Cook the rice according to package instructions and keep warm until serving.
02 - In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring constantly, until thickened, about 1-2 minutes. Remove from heat.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Season chicken pieces generously with salt and pepper. Add chicken to the hot skillet and cook until golden brown and cooked through, approximately 5-6 minutes. Transfer to a plate and set aside.
04 - Add the remaining 1 tablespoon vegetable oil to the same skillet. Add carrots, bell pepper, broccoli, and sugar snap peas. Stir-fry for 3-4 minutes until vegetables are just tender but still crisp.
05 - Return the cooked chicken to the skillet. Pour the prepared teriyaki sauce over the chicken and vegetables. Toss everything together until evenly coated and heated through, about 1-2 minutes.
06 - Divide the warm rice evenly among four serving bowls. Top with the teriyaki chicken and vegetable mixture. Garnish generously with sesame seeds and sliced spring onions. Serve immediately.
