For the Chicken

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces – Lean, tender protein.
• 2 tablespoons vegetable oil – For stir-frying.
• Salt and black pepper, to taste – Enhances flavor.
• 1 teaspoon garlic powder – Adds savory depth.
• ½ teaspoon ground ginger – Provides warm aromatic flavor.

For the Homemade Teriyaki Sauce

• ½ cup low-sodium soy sauce – Rich umami base.
• ¼ cup honey – Natural sweetness.
• 2 tablespoons brown sugar – Gives the sauce a caramel-like flavor.
• 2 tablespoons rice vinegar – Balances sweetness with acidity.
• 2 cloves garlic, minced – Adds bold flavor.
• 1 tablespoon fresh ginger, grated – Fresh, zesty taste.
• 1 tablespoon sesame oil – Nutty aroma.
• 2 teaspoons cornstarch
• 2 tablespoons water – Mixed with cornstarch to thicken the sauce.

For the Vegetables

• 2 cups broccoli florets – Adds crunch and nutrition.
• 1 red bell pepper, sliced – Sweet and colorful.
• 1 yellow bell pepper, sliced – Mild sweetness.
• 1 cup snap peas – Crisp texture.
• 1 large carrot, thinly sliced – Adds natural sweetness.
• ½ onion, sliced – Mild savory flavor.

For Garnish

• Sesame seeds
• Sliced green onions
• Fresh cilantro (optional)

Optional Add-Ins

• Mushrooms
• Baby corn
• Water chestnuts
• Zucchini
• Bok choy
• Pineapple chunks
• Cashews
• Red pepper flakes