Teriyaki Chicken Stir-Fry with Colorful Vegetables

1.In a small bowl, whisk together soy sauce, honey, rice vinegar, and cornstarch until smooth. Set aside.

2.Heat sesame oil in a large skillet or wok over medium-high heat.

3.Add the sliced chicken to the skillet and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink.

4.Add minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.

5.Add the broccoli, bell pepper, snap peas, and carrot to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

6.Pour the teriyaki sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens slightly.

7.Remove from heat and stir in chopped green onions.

8.Serve the stir-fry over cooked jasmine rice and garnish with sesame seeds.