# What You'll 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 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 and Garnish
17 - 3 cups cooked white or brown rice
18 - 2 tbsp sesame seeds
19 - 2 spring onions thinly sliced
# How to Prepare:
01 - Cook rice according to package instructions and keep warm until serving.
02 - Combine soy sauce mirin honey or brown sugar rice vinegar garlic and ginger in a small saucepan. Bring to simmer over medium heat. Stir in cornstarch slurry and cook stirring until thickened 1 to 2 minutes. Remove from heat.
03 - Heat 1 tbsp vegetable oil in large skillet or wok over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to skillet and cook until golden and cooked through about 5 to 6 minutes. Remove from pan.
04 - Add remaining 1 tbsp vegetable oil to same skillet. Add carrots bell pepper broccoli and sugar snap peas. Stir-fry for 3 to 4 minutes until just tender but still crisp.
05 - Return cooked chicken to skillet. Pour teriyaki sauce over chicken and vegetables. Toss to coat and heat through for 1 to 2 minutes.
06 - Divide rice among four bowls. Top with teriyaki chicken and vegetables. Garnish with sesame seeds and sliced spring onions.
