Ingredients
1tbspolive oil
1onioncut into wedges
2broccoli headscut into florets
1bell pepperor green capsicum, cut into wedges
1cupsnow peasor sugar snap peas
1tbspsesame oil
1lbchicken thigh filletsskinless and boneless, cut into bite sized pieces
¼cupsoy sauce
¼cuplight brown sugar
2tbsprice wine vinegaror apple cider vinegar
2tbspmirin
2tspminced garlicor 2 cloves garlic, minced
1tspcornstarchor corn flour, mixed with 2 tsps water ONLY if needed
1 shallotor green onion stem, sliced to garnish
Preparation
Stir fry onion, broccoli, capsicum/peppers, and sugar snap peas with 1 tablespoon of oil until just starting to turn vibrant in color.
Add 2 tablespoons of water, reduce heat to medium, and stir fry until tender-crisp.
Remove vegetables from the pan and set aside.
Alternatively, steam vegetables until cooked to the desired level of doneness.
Season chicken with salt and pepper. Heat sesame oil over medium heat in the same pan.
Stir fry chicken, stirring occasionally until lightly browned and crisp.
In a small jug or bowl whisk together the soy sauce, brown sugar, vinegar, mirin, and garlic to combine.
Add sauce to the chicken and cook while stirring occasionally, until it bubbles and thickens into a beautiful shiny glaze. If the sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until thickened.
Garnish with green onion (or shallot) slices and serve over steamed rice.
