Ingredients:

  • ½ cup (120 ml) soy sauce (low-sodium preferred)
  • ¼ cup (50 g) brown sugar (light or dark)
  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 ml) honey or maple syrup
  • 1 teaspoon (5 g) cornstarch
  • 1 tablespoon (15 ml) water
  • 1 tablespoon (15 ml) vegetable oil (or any neutral oil)
  • 1 pound (450 g) chicken breast, thinly sliced (or tofu for vegetarian option)
  • 2 cups (300 g) mixed vegetables (e.g., bell peppers, broccoli, snap peas)
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) fresh ginger, minced (or ¼ teaspoon ground ginger)
  • Cooked rice or noodles (for serving)

Instructions:

  1. In a bowl, combine soy sauce, brown sugar, rice vinegar, honey, cornstarch, and water. Whisk until the mixture is smooth and the sugar is dissolved.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken (or tofu) and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
  3. In the same skillet, add mixed vegetables, garlic, and ginger. Stir-fry for 3-4 minutes until tender-crisp.
  4. Return the cooked chicken (or tofu) to the skillet. Pour the sweet soy glaze over the mixture and stir to coat evenly. Cook for an additional 1-2 minutes until the glaze thickens slightly.
  5. Serve hot over cooked rice or noodles.