Teriyaki Chicken Stir Fry

Teriyaki Chicken Stir Fry

2 boneless chicken breasts, cut in 1-inch pieces

1/2 tsp. garlic powder

pepper, to taste

3 Tbsp. cornstarch

3 Tbsp. olive oil, divided

1/2 medium onion, cut in large pieces

2 cups broccoli florets, cut evenly

1/2 red bell pepper, cut into bite-size pieces

Sauce

1/2 cups chicken broth

3 Tbsp. miren*

2 Tbsp. soy sauce

1 tsp. apple cider vinegar

1/4 cups brown sugar

1 Tbsp. cornstarch

1 1/4 tsp. ginger

2 cloves garlic, minced

Sesame seeds

1. In a bowl, mix the sauce. Set aside.

2. Mix the chicken with the garlic powder, pepper and cornstarch.

3. On medium-high heat, heat 2 Tbsp. oil in deep skillet or wok.

Brown the chicken - 4 minutes. Flip and cook 3-4 minutes.

Transfer to a plate.

4. Add a bit more oil to the pan. Add onions. Cook for 1 minute.

Add broccoli and peppers. Cook 3 minutes. Stir often.

5. Add the chicken. Stir in the sauce.

Let cook until thickened - about a minute.

Remove the pan from the heat.

6. Serves over rice or noodles. Sprinkle with sesame seeds.

Serves 4.

*Miren is a Japanese rice wine. You can substitute with red wine.