Ingredients:

  • 5 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch (2.5 cm) cubes.
  • 1 Tbsp Low-Sodium Soy Sauce (for marinade)
  • 1 tsp Fresh Ginger, finely grated.
  • 1 tsp Cornflour (Cornstarch) (for velveting chicken)
  • 1/2 tsp Black Pepper, freshly ground.
  • 1/2 cup Low-Sodium Soy Sauce (for sauce base)
  • 1/4 cup Mirin (Sweet Rice Wine)
  • 2 Tbsp Packed Brown Sugar or Honey
  • 1 Tbsp Rice Vinegar (Unseasoned)
  • 2 cloves Garlic, Minced.
  • 1/4 cup Water or Chicken Stock
  • 1 Tbsp Cornflour (Cornstarch) (for slurry)
  • 2 Tbsp High Heat Oil (Peanut, Canola, or Grapeseed), divided.
  • 2 cups Broccoli Florets
  • 1 large Red Bell Pepper, sliced into strips.
  • 1 medium Carrot, julienned.
  • 1/2 medium Yellow Onion, sliced.
  • 2 stalks Spring Onions (Scallions), thinly sliced (for garnish).
  • 1 tsp Toasted Sesame Seeds (for garnish).

Instructions:

  1. Prep Chicken: Cube chicken thighs and place in a mixing bowl. Add the marinade ingredients (1 Tbsp soy sauce, cornflour, ginger, pepper). Toss well to coat and set aside for 20 minutes minimum.
  2. Prep Vegetables: Slice all vegetables uniformly (julienne carrots, slice peppers, chop onions, cut broccoli into small florets). Set aside.
  3. Mix Teriyaki Sauce: In a separate bowl or small saucepan, whisk together all Teriyaki Sauce ingredients (soy, mirin, brown sugar, vinegar, garlic, stock/water). Reserve the cornflour slurry ingredients (1 Tbsp cornflour mixed with 2 Tbsp cold water) for later; do not add yet.
  4. Sear Chicken: Heat 1 Tbsp of the oil in the wok over very high heat until shimmering. Add half of the marinated chicken and stir-fry for 3-4 minutes until deeply browned and sealed. Remove chicken to a clean plate. Repeat with the remaining chicken.
  5. Sauté Vegetables (Hard First): Add the remaining 1 Tbsp oil to the wok. Add the hardest vegetables first (carrots and broccoli). Stir-fry for 2-3 minutes until they begin to soften slightly but retain crunch.
  6. Add Soft Vegetables: Add the sliced onions and red bell peppers. Stir-fry for another 1-2 minutes until everything is crisp-tender.
  7. Return Chicken: Add the cooked chicken back into the wok with the vegetables. Toss quickly.
  8. Thicken Sauce: Give the reserved cornflour slurry a quick whisk. Pour the Teriyaki sauce base into the wok. Bring to a rapid simmer.
  9. Glaze: As soon as the sauce base is simmering, pour in the cornflour slurry. Stir continuously for 30–60 seconds. The sauce will rapidly thicken and turn glossy, coating all the chicken and vegetables.
  10. Serve: Remove the wok from the heat immediately. Serve hot over rice, garnished liberally with sliced spring onions and toasted sesame seeds.