Chicken Teriyaki with Mixed Veggies

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 cup of mixed vegetables (such as broccoli, bell peppers, carrots, and snap peas)
• 1/4 cup of soy sauce
• 2 tablespoons of honey
• 2 cloves of garlic, minced
• 1 teaspoon of grated ginger
• 1 tablespoon of cornstarch
• 2 tablespoons of water
• 2 tablespoons of vegetable oil
• Cooked rice, for serving

Instructions:

1. In a small bowl, whisk together the soy sauce, honey, minced garlic, and grated ginger to make the teriyaki sauce. Set aside.
2. In another small bowl, mix the cornstarch with water to create a slurry. This will be used to thicken the sauce later.
3. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of vegetable oil. Add the mixed vegetables and stir-fry until they are tender-crisp, about 3-4 minutes.
5. Return the cooked chicken to the skillet with the vegetables. Pour the teriyaki sauce over the chicken and vegetables, stirring to coat everything evenly.
6. Stir in the cornstarch slurry and continue cooking until the sauce has thickened, about 1-2 minutes.
7. Once the sauce has thickened, remove the skillet from the heat.
8. Serve the chicken teriyaki and mixed veggies over cooked rice.