1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon sesame oil
Garnishes (optional):
Sesame seeds
Sliced green onions
Instructions:
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast and cook for 5-7 minutes, until cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the garlic and ginger for 1 minute until fragrant.
Add the bell peppers, zucchini, broccoli, snow peas, and carrots. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
While the vegetables are cooking, whisk together the soy sauce, honey, rice vinegar, cornstarch mixture, and sesame oil in a small bowl.
Return the cooked chicken to the skillet and pour the teriyaki sauce over the chicken and vegetables. Stir well to coat everything evenly, and cook for an additional 2-3 minutes until the sauce thickens.
Serve the stir-fry hot, garnished with sesame seeds and sliced green onions if desired.
