Instructions
Step 1 Heat vegetable oil in a large skillet or wok over medium-high heat.
Step 2 Season the chicken with salt, pepper, and garlic powder, then add to the pan and cook until browned and cooked through.
Step 3 Remove chicken from the pan and set aside.
Step 4 In the same pan, add broccoli, mushrooms, cabbage, bell pepper, and onion, stir-frying for 4–5 minutes until slightly tender.
Step 5 Add minced garlic and cook for another 30 seconds until fragrant.
Step 6 Return the cooked chicken to the pan and pour in teriyaki sauce and soy sauce.
Step 7 In a small bowl, mix cornstarch with water, then add to the pan to thicken the sauce.
Step 8 Stir everything together and cook for 1–2 minutes until the sauce is glossy and coats the chicken and vegetables.
Step 9 Drizzle with sesame oil and remove from heat.
Step 10 Serve the chicken stir fry over warm rice.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
Microwave in short intervals, stirring in between for even heating.
Freeze for up to 2 months, though vegetables may soften slightly upon reheating.
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