Ingredients:

  • 5 lb (680 g) Boneless, skinless chicken thighs (or breast), cut into 1-inch (2.5 cm) cubes
  • 1 tsp (5 ml) Cornflour (Cornstarch)
  • ½ tsp (2.5 ml) White Pepper
  • 1 tbsp (15 ml) Vegetable oil (High smoke point), for searing
  • ½ cup (120 ml) Soy Sauce (low sodium preferred)
  • ½ cup (120 ml) Mirin (Sweet rice wine)
  • ¼ cup (60 ml) Sake (or dry sherry, optional)
  • 3 tbsp (45 ml) Light Brown Sugar (packed)
  • 1 tbsp (15 ml) Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 1 tbsp (15 ml) Cornflour (Cornstarch), dissolved in 2 tbsp cold water (the 'slurry')
  • 2 tbsp (30 ml) Vegetable oil, divided (for stir-frying)
  • 1 large head Broccoli, cut into small florets (approx. 3 cups / 450 g)
  • 2 medium Carrots, peeled and sliced thinly on the diagonal
  • 1 large Red Bell Pepper, sliced into thin strips
  • 1 small Yellow Onion, sliced thinly
  • 1 cup (150 g) Mange Tout (Snow Peas)
  • 4 Spring Onions (Scallions), sliced thinly (for garnish)
  • 1 tbsp Toasted Sesame Seeds, for garnish

Instructions:

  1. Prep the Chicken and Assemble the Sauce: Toss the cubed chicken with the 1 tsp cornflour and white pepper. Set aside for 15 minutes. In a medium bowl, combine the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Whisk thoroughly until the sugar dissolves. Keep the cornflour slurry separate.
  2. Searing the Chicken: Place the wok over high heat until it just starts to smoke. Add 1 tbsp of oil. Add half of the chicken (do not overcrowd the pan). Sear for 3–4 minutes, turning occasionally, until golden brown and almost cooked through. Transfer the seared chicken to a clean bowl using a slotted spoon. Repeat with the remaining chicken if necessary.
  3. Initial Vegetable Stir-Fry: Add 1 tbsp of fresh oil to the wok. Add the carrots and broccoli. Stir-fry aggressively for 3–4 minutes until they become vibrant green and begin to soften but still have bite (‘al dente’). Remove these vegetables and add them to the bowl with the chicken.
  4. Second Vegetable Stir-Fry: Add the remaining 1 tbsp of oil. Add the sliced onion and red bell pepper. Stir-fry for 2–3 minutes until slightly softened. Stir in the mange tout for the last minute of cooking.
  5. Finishing the Teriyaki Glaze: Return the seared chicken, broccoli, and carrots to the wok with the softer vegetables. Give the reserved teriyaki sauce mixture a quick whisk and pour it over everything in the wok. Bring the sauce to a rapid boil.
  6. Thicken and Check Doneness: As soon as the sauce boils, whisk the cornflour slurry once more and pour it into the sauce, stirring continuously for 30–60 seconds. The sauce will thicken instantly and become glossy. Ensure the chicken has reached an internal temperature of 165°F (74°C).
  7. Serve: Transfer immediately to serving bowls. Garnish generously with sliced spring onions and toasted sesame seeds.