Teriyaki Chicken and Vegetables

Ingredients:

For the Teriyaki Sauce:

1/2 cup soy sauce

1/4 cup water

1/4 cup brown sugar

2 tablespoons rice vinegar

2 tablespoons mirin (Japanese sweet rice wine)

1 tablespoon sesame oil

1 tablespoon cornstarch

For the Chicken and Vegetables:

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

2 tablespoons vegetable oil

2 cloves garlic, minced

1/2 cup sliced bell peppers (any color)

1/2 cup sliced carrots

1/2 cup sliced red onion

1/2 cup broccoli florets

Sesame seeds, for garnish (optional)

Green onions, chopped, for garnish (optional)

Instructions:

In a small bowl, whisk together all the teriyaki sauce ingredients: soy sauce, water, brown sugar, rice vinegar, mirin, sesame oil, and cornstarch. Set aside.

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add another tablespoon of vegetable oil if needed. Add minced garlic and sauté for about 30 seconds until fragrant.

Add the sliced bell peppers, carrots, red onion, and broccoli to the skillet. Cook for 2-3 minutes until the vegetables are slightly tender but still crisp.

Return the cooked chicken to the skillet with the vegetables.

Pour the teriyaki sauce over the chicken and vegetables in the skillet. Stir-fry for another 2-3 minutes, until the sauce thickens and coats the chicken and vegetables.

Remove from heat and garnish with sesame seeds and chopped green onions, if desired.

Serve hot with cooked rice or noodles.

Enjoy your homemade teriyaki chicken and vegetables!