Chicken Teriyaki with Vegetables & Rice

thekitchn.com

Hello Kirsti

4 tablespoons peanut or canola oil, divided

1 large sweet or yellow onion, thinly sliced (about 2 cups)

2 cups broccoli florets, cut into small pieces

3 medium carrots, cut into matchsticks (1 ½ cups)

2 medium zucchini, cut into 2-inch pieces (1 cup)

1 cup snow peas, trimmed and halved lengthwise

½ cup soybean or mung bean sprouts (about 2 ounces)

1 ½ pounds boneless, skinless chicken breasts, cut into strips

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup plus 3 tablespoons low-sodium chicken broth, divided

½ cup reduced-sodium soy sauce or tamari

¼ cup mirin or rice wine

3 tablespoons packed brown sugar

2 tablespoons honey

1 tablespoon grated or minced peeled fresh ginger

3 small cloves garlic, grated or minced (about 1 tablespoon)

2 tablespoons cornstarch

3 cups cooked rice

Directions at thekitchn.com

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