• In a large wok or skillet, heat 1-2 tablespoon preferred cooking oil on medium-high heat. Add the chicken and cook, stirring often, till browned on all sides and almost cooked through, about 7-9 minutes. You will likely have to work in batches and add more oil as needed.
  2 lbs Chicken breasts, 3-4 tablespoon Canola oil
• When all the chicken is cooked, transfer to a plate, cover loosely, and set aside.
• Lower the heat to medium and add more oil if there isn’t much in the way of drippings left in the pan.
• Cook the broccoli and peppers for about 5 minutes, until just beginning to soften. Add the shredded carrots, cooking for another 5-7 minutes until all the  vegetables are tender.
  1 cup Shredded carrots, 1 Bell pepper, 1 cup Broccoli florets

Prep the sauce

• In a small bowl, combine the soy sauce, rice wine vinegar, sesame oil and honey, whisking until well combined. In a second small cup or bowl, whisk together the water and cornstarch.
  ⅓ cup Soy sauce, 1 tablespoon Rice wine vinegar, 2 teaspoon Sesame oil, 2 tablespoon Honey, ¼ cup warm water, 1 tablespoon Cornstarch
• Once the veggies are done, add the garlic and ginger to the pan, cooking just till fragrant, about 30-60 seconds.
  3 Garlic cloves, 1 teaspoon Grated ginger
• Add the soy sauce mixture to the pan, then stir in the water and cornstarch mixture.
• Return the chicken to the pan, and stir all ingredients together for 5-7 minutes. The teriyaki sauce will thicken and the chicken and vegetables will become well coated with the savory sauce.
• Serve over a bed of cooked rice or cauliflower rice and garnish with green onions and sesame seeds.