Simple Chicken Teriyaki Stir Fry

Ingredients

• 1 tablespoon olive oil
• 1 onion, cut into wedges
• 2 broccoli heads., cut into florets
• 1 green capsicum/bell pepper., cut into wedges
• 1 cup sugar snap/snow peas
• 1 tablespoon sesame oil
• 500 g / 1lbs chicken thigh fillets, skinless and boneless, cut into bite sized pieces
• 1/4 cup soy sauce
• 1/4 cup light brown sugar
• 2 tablespoons rice wine vinegar
• 2 tablespoons mirin
• 2 teaspoons minced garlic
• 1 teaspoon cornstarch, or corn flour mixed with 2 teaspoons water ONLY if needed
• 1 shallot/green onion stem, sliced to garnish

Directions

1. Cook the onion, broccoli, capsicum/peppers and sugar snap peas in 1 tablespoon of oil, tossing them in the pan until their color just begins to brighten. Pour in 2 tablespoons of water, lower the heat to medium, and keep stir frying until the vegetables are done the way you like them, tender-crisp. Transfer the vegetables out of the pan and put them aside. If you prefer, you can steam the vegetables instead until they reach your preferred texture.
2. Sprinkle the chicken with salt and pepper. In the same pan, warm the sesame oil over medium heat. Add the chicken and stir fry it, turning it now and then, until the pieces are lightly browned and crisp at the edges.
3. In a small jug or bowl, whisk the soy sauce, brown sugar, vinegar, Mirin and garlic until combined. Pour the sauce into the pan with the chicken and cook, stirring from time to time, until it bubbles and reduces into a shiny glaze. If it still looks too thin, whisk in the cornstarch and water mixture right away, then continue stirring until the sauce thickens.
4. Finish with slices of green onion or shallot, and serve over steamed rice.