Teriyaki Chicken Stir-Fry with Rice

Ingredients

For 4 servings

• chicken thighs20 oz
• jasmine rice1 cup
• bell pepper2 piece
• snap peas3 cup
• soy sauce4 tbsp
• honey4 tbsp
• rice vinegar2 tsp
• garlic4 clove
• fresh ginger2 tsp
• toasted sesame oil2 tsp
• vegetable oil2 tbsp
• cornstarch2 tsp
• scallion2 piece
• sesame seeds1 tsp

You'll need

skillet · pot · bowl

Method

1. 1

   Cook rice per package.

   18 min · boil

2. 2

   Whisk soy sauce, honey, vinegar, and cornstarch with 2 tablespoons water for sauce.

   2 min · prep

3. 3

   Slice pepper into strips. Trim snap peas. Grate ginger, mince garlic.

   4 min · prep

4. 4

   Heat vegetable oil in a skillet over high. Stir-fry chicken 5 minutes until browned.

   5 min · fry

5. 5

   Add pepper and snap peas, stir-fry 2 minutes.

   2 min · fry

6. 6

   Add garlic and ginger, cook 30 seconds.

   1 min · fry

7. 7

   Pour in sauce, simmer and toss until glossy, 1 minute. Drizzle sesame oil.

   2 min · simmer

8. 8

   Serve over rice. Top with sliced green onion and sesame seeds.

   2 min