Teriyaki Chicken with Colorful Stir-Fried Vegetables

1.In a bowl, combine the teriyaki sauce, honey, soy sauce, and sesame oil. Mix well to create the marinade.

2.Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

3.While the chicken is marinating, prepare the vegetables. Wash and slice the red and yellow bell peppers, and cut the broccoli into florets. Rinse the snap peas and set all the vegetables aside.

4.Heat a large skillet or wok over medium-high heat. Add a splash of oil if desired, then add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.

5.Add the sliced bell peppers, broccoli florets, and snap peas to the skillet. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp. Remove the vegetables from the skillet and set aside.

6.In the same skillet, add the marinated chicken breasts (reserve the marinade) and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice glaze. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

7.Once the chicken is cooked, pour the reserved marinade into the skillet and bring it to a simmer. Cook for an additional 2-3 minutes until the sauce thickens slightly.

8.Return the stir-fried vegetables to the skillet and toss everything together to coat in the teriyaki sauce. Cook for another minute to heat through.

9.Remove from heat and garnish with chopped green onions and sesame seeds before serving.