Chicken Teriyaki Stir-Fry

• Jasmine Rice(300 g)
• Chicken breast(600 g)
• Broccoli(300 g)
• Bell pepper(1)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Mirin(3 tbsp)
• Honey(2 tbsp)
• Cornflour(2 tsp)
• Sesame oil(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Sesame seeds(2 tsp)optional
• Green Onions(2)optional
• Salt(1 tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Add to a saucepan with 600ml water and {Salt}. Bring to a boil, cover, then cook on low until tender.

   ~12 min

2. 2

   While the rice cooks, slice {Chicken breast} into bite-size pieces. Cut {Broccoli} into small florets, thinly slice the {Bell pepper} and {Onion}, mince the {Garlic}, and grate the {Ginger}.

   ~10 min

3. 3

   In a small bowl, whisk {Soy sauce}, {Mirin}, {Honey}, {Cornstarch}, and {Sesame oil} until smooth.

   ~2 min

4. 4

   Heat {Vegetable oil} in a large wok or frying pan over high heat. Stir-fry the {Chicken breast} for 4 minutes until lightly golden and nearly cooked through.

   ~4 min

5. 5

   Add the {Onion}, {Bell pepper}, {Broccoli}, {Garlic}, and {Ginger}. Stir-fry for 4 minutes until the vegetables are crisp-tender.

   ~4 min

6. 6

   Pour in the teriyaki sauce and toss for 2 minutes until it turns glossy and coats the chicken and vegetables. Fluff the rice, then serve topped with {Sesame seeds} and sliced {Scallions} if using.

   ~2 min