Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 3 tbsp brown sugar
  • 1 tbsp fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced into thin strips
  • 1 large carrot, julienned
  • 2 tbsp neutral oil
  • 2 tbsp green onions, sliced for garnish
  • 1 tsp sesame seeds for garnish

Instructions:

  1. In a small bowl, whisk together the soy sauce, mirin, brown sugar, grated ginger, and minced garlic. In a separate tiny bowl, combine cornstarch and water to create a slurry, then whisk it into the sauce mixture until emulsified.
  2. Heat 2 tablespoons of neutral oil in a large wok or 12-inch cast iron skillet over high heat until shimmering.
  3. Add the chicken breast cubes in a single layer. Sear without moving for 2-3 minutes to trigger the Maillard reaction, then toss and cook for another 2 minutes until golden brown.
  4. Add the broccoli florets to the pan and stir-fry for 2 minutes.
  5. Add the red bell pepper strips and julienned carrots. Stir-fry for an additional 3-4 minutes until the vegetables are vibrant and maintain their turgor pressure (crisp-tender).
  6. Pour the teriyaki sauce mixture over the chicken and vegetables. Stir constantly for 30 seconds until the sauce bubbles and thickens into a velvety, mahogany-colored lacquer.
  7. Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately.