Teriyaki Chicken Stir-Fry

Ingredients

• •600 g boneless skinless chicken thighs, cut into 1-inch pieces
• •2 cups snap peas, trimmed
• •2 carrots, thinly sliced on the diagonal
• •3 cloves garlic, minced
• •2 tbsp vegetable oil
• •4 tbsp low-sodium soy sauce
• •3 tbsp mirin
• •2 tbsp honey
• •1 tsp cornstarch
• •2 tbsp water
• •1 tbsp sesame seeds, for garnish
• •3 green onions, sliced, for garnish
• •4 cups cooked white rice, for serving

Directions

1. 1Whisk soy sauce, mirin, honey, cornstarch, and water in a small bowl to make the teriyaki sauce.
2. 2Heat oil in a wok or large non-stick skillet over medium-high heat; add chicken and cook 5–6 minutes, stirring occasionally, until golden and cooked through.
3. 3Add garlic and stir-fry 30 seconds until fragrant.
4. 4Add carrots and snap peas; stir-fry 2–3 minutes until just tender but still vibrant.
5. 5Pour teriyaki sauce over everything and toss over high heat 1–2 minutes until sauce thickens into a sticky glaze.
6. 6Serve over rice; garnish with sesame seeds and green onions.

💡 Mirin is available at most Canadian grocery stores in the Asian foods aisle. If you can't find it, substitute 2 tbsp of dry sherry or rice vinegar plus an extra teaspoon of honey. Chicken thighs stay juicier than breasts here — stick with them.

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