Simple Chicken Teriyaki Stir Fry

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Broccoli(1216g)
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  1 Bell Pepper(119g)
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  1 cup Peas, Sugar Snap
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  1 tbsp Sesame Oil, Toasted
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  1.1 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.3 cup Soy Sauce, Low Sodium
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  0.3 cup Brown sugar
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  2 tbsp Vinegar, Rice
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  2 tbsp Mirin, Sweet Rice Wine
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  2 tsp Garlic
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  1 tsp Cornstarch
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  1 Green Onion (Scallion)(15g)

Instructions

1. 1Cut the chicken thighs into bite-sized pieces and pat dry with paper towels. Chop the onion into wedges, cut the bell pepper into strips, and mince the fresh garlic; leave the broccoli florets and sugar snap peas whole.
2. 2Heat the olive oil over medium-high heat in a large skillet or wok. Add the onion, broccoli, bell pepper, and sugar snap peas; stir-fry for 4–5 minutes until the vegetables brighten in color and turn tender-crisp. Add water, reduce heat to medium, and continue cooking for 2–3 minutes until vegetables are just tender. Transfer vegetables to a clean plate and set aside.
3. 3Add the toasted sesame oil to the same pan over medium-high heat. Add the chicken pieces and stir-fry for 6–8 minutes, stirring occasionally, until lightly browned and no longer pink inside; internal temperature should reach 165°F.
4. 4While the chicken cooks, whisk together the soy sauce, brown sugar, rice vinegar, mirin, and minced garlic in a small bowl until the sugar dissolves.
5. 5Pour the sauce mixture into the pan with the cooked chicken and stir to coat. Cook for 2–3 minutes over medium heat, stirring occasionally, until the sauce bubbles and thickens into a glossy glaze. If the sauce remains thin, whisk the cornstarch with water, add to the pan, and stir for 1 minute until thickened and glossy.
6. 6Return the cooked vegetables to the pan and stir gently for 1–2 minutes over medium heat until everything is combined and heated through.
7. 7Divide the chicken and vegetables evenly into 5 airtight containers while hot. Pour any remaining sauce over each portion. Let cool to room temperature before sealing.
8. 8Garnish each container with the green onions just before serving.