Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch strips
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 0.5 tsp salt
  • 0.5 tsp white pepper
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup water
  • 0.33 cup honey
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch (for slurry)
  • 1 tbsp cold water (for slurry)
  • 2 cups broccoli florets
  • 1 large red bell pepper, thinly sliced
  • 1 cup snap peas
  • 1 large carrot, julienned
  • 1 tbsp neutral oil
  • 2 green onions, sliced

Instructions:

  1. In a medium bowl, toss sliced chicken with 1 tablespoon cornstarch, sesame oil, salt, and white pepper. Let marinate for 10 minutes to create a velveting barrier.
  2. In a small saucepan, whisk together soy sauce, 1/4 cup water, honey, ginger, garlic, and rice vinegar. Bring to a simmer over medium heat.
  3. Combine 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry. Whisk into the simmering sauce and cook for 2 minutes until thickened and mahogany-colored.
  4. Heat 1 tablespoon neutral oil in a large wok or heavy-bottomed skillet over high heat. Flash-sear broccoli, bell peppers, snap peas, and carrots for 3-4 minutes until crisp-tender. Remove vegetables and set aside.
  5. In the same pan, sear the chicken strips in batches to avoid crowding. Cook until golden brown and the internal temperature reaches 165°F (74°C).
  6. Return the vegetables to the pan and pour the prepared teriyaki glaze over the mixture. Toss rapidly for 1 minute to coat every surface.
  7. Garnish with sliced green onions and divide evenly into 4 airtight glass meal prep containers.