Teriyaki Chicken and Vegetables

1: Place the soy sauce, water, garlic, ginger, honey, brown sugar, and sesame oil in a small pot over medium-high heat. Cook for 2 minutes.

2: Turn up the heat to high and bring the mixture to a boil.

3: Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes until thickened. Set the sauce aside.

4: Heat 1 teaspoon of vegetable oil in a large pan over medium-high heat. Add the broccoli and red peppers; season with salt and pepper. Cook for 4-5 minutes until starting to brown and soften.

5: Add 2 tablespoons of water and cook until evaporated. Remove vegetables from the pan and cover to keep warm.

6: Wipe out the pan and heat the remaining 2 teaspoons of oil over high heat.

7: Add half of the chicken to the pan; season generously with salt and pepper. Cook for 3-4 minutes on each side until cooked through. Set aside.

8: Repeat with the remaining chicken.

9: Add all chicken and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes until warmed through.

10: Sprinkle with sesame seeds and serve.