Chicken Teriyaki Stir-Fry

  • 2 tbsp. oil
  • 1 lb. chicken breasts, cut into strips
  • 3 carrots, peeled and sliced thin
  • 1 red pepper, sliced into thin strips
  • 12 oz. fresh broccoli florets
  • 8 oz. mushrooms, sliced
  • 1 onion, sliced thin
  • 3/4 cup reduced-sodium soy sauce
  • 1/4 cup light brown sugar
  • 1 1/2 tbsp. agave nectar
  • 2 tbsp. rice vinegar
  • 2 tsp. garlic, minced
  • 2 tsp. ginger, grated
  • 1/4 cup water
  • 2 tsp. cornstarch
  • Sesame seeds, for serving
  • Rice, for serving
Mix soy sauce, brown sugar, agave nectar, vinegar, garlic and ginger in a small bowl. Mix water and cornstarch until cornstarch is dissolved and add to soy sauce mixture. Set aside.
Fill a medium saucepan halfway with water. Heat water to boiling. Add broccoli and cook for 3 minutes. Drain and set aside.
Heat 1 tsp. oil in a large skillet. Add chicken and cook until done, about 7 minutes. Remove chicken and set aside.

Add remaining 1 tsp. oil to skillet. Add carrots, red peppers, mushrooms, and onions. Cook until tender, about 5-7 minutes. 
Add broccoli and chicken to skillet with other vegetables. Add soy sauce mixture and cook until well-coated, about 3 minutes. Serve over rice and sprinkle with sesame seeds.
by The Savvy Kitchen