This simple yet delicious teriyaki stir fry will have dinner to the table in minutes.
2 boneless skinless Smart Chicken breasts, cut into 1-inch pieces
1 tablespoon + 2 teaspoons canola oil
1½ cups snap peas
1 cup red bell peppers, cut into ½-inch pieces
Salt and pepper to taste
¼ cup soy sauce
½ cup water
3 tablespoons brown sugar
2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon honey
1 teaspoon toasted sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons cold water
2 tablespoons sesame seeds
Heat a tablespoon of oil in a wok or large pan over medium-high heat until it’s just ready to smoke. Add the peppers and snap peas and cook until softened and lightly browned, 3 to 4 minutes. Season to taste with salt and pepper.
Remove the vegetables to a plate and cover with foil to keep warm. Add 2 teaspoons of oil to the pan. Add the chicken, and season with salt and pepper to taste. Cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes.
Meanwhile, in a small pot over medium-high heat, combine the soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil. Stir until sugar is dissolved, about 3 minutes. Bring to a boil. Add the cornstarch mixture to the sauce and boil for 1 to 2 minutes, until sauce is thick enough to coat the back of a spoon.
Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and serve.