TERIYAKI CHICKEN & VEGGIES

Makes 4 servings

YOU WILL NEED:

TERIYAKI SAUCE

• ⅓cup low-sodium chicken broth
• ⅓ cup low-sodium soy sauce
• 1 tablespoon packed light brown sugar
• 2 teaspoons cornstarch
• large clove garlic

STIR FRY

• ½ red bell pepper
• 1 tablespoon olive oil
• 8 baby carrots, cut lengthwise into sticks
• 1 heaping cup sliced mushrooms
• 1 cup sugar snap peas or snow peas, trimmed and cut in half
• 2 boneless, skinless chicken breast halves, cut crosswise into 1-inch strips
• Steamed jasmine rice for serving

DIRECTIONS

• To make the sauce, put the chicken broth, soy sauce, brown sugar, cornstarch, and garlic in a food processor. Cover and process until smooth, about 30 seconds.
• Using a paring knife, remove the stem, seedy core, and whitish ribs from the red pepper and discard. Cut the pepper lengthwise into thin strips.
• Put the olive oil in a large frying pan. Set the pan over medium heat. Heat the oil for 1 minute, and then add the carrots and the bell pepper strips. Stir to coat with oil, cover, and cook, stirring occasionally, until the veggies are crisp-tender, about 5 minutes. Stir in the mushrooms and cook until they’re nearly tender, about 3 minutes. Add the sugar snap peas and the chicken and cook, stirring often, until the chicken is no longer pink, about 5 minutes.
• Whisk the sauce, then pour it into the pan and cook, stirring constantly, until the sauce is simmering and slightly thickened, 1 to 2 minutes. Spoon rice onto individual plates, top with the stir-fry and some sauce, and serve right away.