Easy Teriyaki Chicken Stir-Fry

Cut 1.5 pounds of chicken thighs into 1-inch pieces and place in a bowl. Season with a pinch of salt and pepper.

Wash and cut 4 cups of broccoli into florets. Slice 1 large red bell pepper into strips. Peel and julienne 2 medium carrots. Mince 3 cloves of garlic and 1 tablespoon of fresh ginger. Slice 3 green onions, separating white and green parts.

In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup mirin, 3 tablespoons brown sugar, minced garlic, and ginger to make the teriyaki sauce.

In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.

Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add chicken pieces and cook for 5-6 minutes until browned and cooked through. Remove chicken and set aside.

In the same pan, add remaining 1 tablespoon vegetable oil. Add white parts of green onions and stir-fry for 30 seconds.

Add broccoli, bell pepper, and carrots to the pan. Stir-fry for 4-5 minutes until vegetables are crisp-tender.

Return chicken to the pan. Pour in the teriyaki sauce and bring to a simmer for 2 minutes.

Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.

Drizzle with 1 teaspoon sesame oil and sprinkle with 1 tablespoon sesame seeds and green parts of green onions.

Serve hot over 2 cups of cooked jasmine rice per serving.