Ingredients:

  • 1.5 lb boneless skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 tbsp mirin
  • 2 tbsp brown sugar
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced
  • 1 medium carrot, thinly sliced into rounds
  • 1 tbsp vegetable oil

Instructions:

  1. Whisk the cubed chicken with 1 tbsp soy sauce and 1 tbsp cornstarch. Let the mixture marinate for 10 minutes.
  2. In a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup water, mirin, brown sugar, grated ginger, minced garlic, and toasted sesame oil until the sugar is completely dissolved.
  3. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and sear undisturbed for 3 minutes until golden-brown edges appear, then toss and cook for another 2 minutes. Remove chicken from the pan and set aside.
  4. In the same pan, add a splash more oil if needed. Add carrots and broccoli and stir fry for 3 minutes until the broccoli is vibrant green.
  5. Add sliced red bell peppers to the pan and stir fry for another 2 minutes until just softened.
  6. Return the cooked chicken to the pan and pour in the teriyaki sauce. Stir constantly for 2-3 minutes as the sauce bubbles and reduces until it becomes thick and glossy, coating the chicken and vegetables.