Recipe: Easy One Pot Chicken Teriyaki with Vegetables and Rice

Ingredients

• 4 tablespoons peanut or canola oil, divided
• 1 large sweet or yellow onion, thinly sliced (about 2 cups)
• 2 cups broccoli florets, cut into small pieces
• 3 medium carrots, cut into matchsticks (1 1/2 cups)
• 2 medium zucchini, cut into 2-inch pieces (1 cup)
• 1 cup snow peas, trimmed and halved lengthwise
• 1/2 cup soybean or mung bean sprouts (about 2 ounces)
• 1 1/2 pounds boneless, skinless chicken breasts, cut into strips
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup plus 3 tablespoons low-sodium chicken broth, divided
• 1/2 cup reduced-sodium soy sauce or tamari
• 1/4 cup mirin or rice wine
• 3 tablespoons packed brown sugar
• 2 tablespoons honey
• 1 tablespoon grated or minced peeled fresh ginger
• 3 small cloves garlic, grated or minced (about 1 tablespoon)
• 2 tablespoons cornstarch
• 3 cups cooked rice

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