Teriyaki Chicken Stir-fry

1. 1
   prep · ~2 min

   Make the teriyaki sauce.

   1.In a small bowl, whisk soy sauce, mirin, honey, and rice vinegar until honey dissolves.

   2.In a separate tiny bowl, dissolve cornstarch in water to make a slurry.

   3.Stir the cornstarch slurry into the sauce and set aside.
2. 2
   prep · ~5 min

   Prep the chicken and vegetables.

   1.Pat chicken thighs dry with paper towels and cut into bite-sized pieces.

   2.Season chicken pieces with a pinch of salt.

   3.Chop broccoli into florets, slice bell pepper into strips, and julienne the carrot.

   TIPPatting the chicken dry helps it sear instead of steam when it hits the hot pan.
3. 3
   fry · ~5 min

   Sear the chicken until golden.

   1.Heat 1 tbsp oil in a wok over high heat until shimmering.

   2.Add chicken in a single layer and let it sear untouched for 2 minutes.

   3.Stir-fry for another 2-3 minutes until cooked through and lightly browned.

   4.Remove chicken from the wok and set aside.
4. 4
   fry · ~5 min

   Stir-fry the vegetables.

   1.Add remaining 1 tbsp oil to the same wok over medium-high heat.

   2.Add garlic and ginger, stirring constantly for 30 seconds until fragrant.

   3.Add broccoli, bell pepper, and carrot. Stir-fry for 3-4 minutes until crisp-tender.

   TIPKeep the vegetables moving — you want them bright and slightly crunchy, not limp.
5. 5
   mix · ~2 min

   Combine and glaze.

   1.Return the cooked chicken to the wok with the vegetables.

   2.Give the teriyaki sauce a quick stir and pour it over everything.

   3.Toss continuously for 1-2 minutes until the sauce thickens and coats every piece.
6. 6
   garnish

   Garnish with sesame seeds and green onion. Serve immediately.

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