Spicy Teriyaki Chicken Stir-Fry

Marinate the Chicken In a mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Add the sliced chicken breasts to the bowl and mix well to coat. Let the chicken marinate for at least 30 minutes.

Cook the Chicken Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Stir-Fry the Vegetables In the same skillet, heat another tablespoon of vegetable oil. Add the sliced bell peppers, onion, broccoli florets, snap peas, and sliced carrots. Stir-fry the vegetables for about 5 minutes, until crisp-tender.

Make the Teriyaki Sauce While the vegetables are cooking, prepare the teriyaki sauce. In a small bowl, whisk together the soy sauce, honey, cornstarch, and water until smooth.

Combine the Chicken and Vegetables Pour the teriyaki sauce into the skillet with the cooked vegetables. Add the cooked chicken back into the skillet. Stir everything together and cook for an additional 2-3 minutes, until the sauce has thickened and coats the chicken and vegetables.

Garnish and Serve Sprinkle the stir-fry with sesame seeds and sliced green onions. Serve hot over steamed rice or noodles.