Preparation

• 1.

  In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil to make the teriyaki sauce.

• 2.

  In a large skillet over medium heat, add vegetable oil. Once hot, add chicken breasts and cook for about 5-7 minutes on each side or until fully cooked.

• 3.

  Remove the chicken from the skillet and let rest for a few minutes before slicing it into strips.

• 4.

  In the same skillet, add broccoli, bell pepper, and carrot. Stir-fry for about 3-4 minutes until they are tender-crisp.

• 5.

  Return the sliced chicken to the skillet and pour the teriyaki sauce over the mixture. Stir to coat everything evenly.

• 6.

  Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 1-2 minutes.

• 7.

  Serve the teriyaki chicken and vegetables over a bed of cooked rice. Garnish with sliced green onions and sesame seeds if desired.