Teriyaki Chicken and Vegetables

Recipe type: Main Course

Cuisine: Asian

Serves: 4 servings

INGREDIENTS

For the stir fry:

• 1 and ¼ lbs chicken breast, cut into 1-inch pieces
• 2 cups broccoli florets
• 1 red bell pepper (or 2 carrots), cut into1-inch pieces
• salt and pepper to taste
• 1 tablespoon vegetable oil
• 1 tablespoon sesame seeds
  
  FOR THE SAUCE:
• ¼ cup soy sauce
• ½ cup water
• 2 teaspoons minced garlic
• 1 teaspoons minced ginger
• 2 tablespoons of honey
• 1 tablespoon brown sugar
• 2 teaspoons toasted sesame oil
• 1 tablespoon + 1 teaspoon cornstarch

INSTRUCTIONS

For the sauce:

--Place the soy sauce, water, garlic, ginger, honey, brown sugar and sesame oil in a small pot over medium-high heat. Cook for 2 minutes. Turn up the heat to high and bring to a boil.
--In a separate cup, mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

For the stir fry:

--Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the broccoli and red peppers and season with salt and pepper. Cook for 4-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp & tender, remove them from the pan and set aside; cover to keep warm.
Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
--Place half of the chicken in the pan and season generously with salt and pepper. Cook for 3-4 minutes on each side or until cooked through. Set the first batch of chicken aside and repeat the process with the rest of the chicken.
--Add all of the chicken and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium-high heat until warmed through.
--Sprinkle with sesame seeds and serve. Great with rice or rice noodles.