Teriyaki Chicken Stir Fry with Snap Peas (Easy & Healthy Sauce)

Instructions

1. 01

   Combine soy sauce, rice vinegar, orange juice, honey, and cornstarch in a small bowl or jar. Whisk until smooth and set aside.

2. 02

   Par-cook the sliced carrots by microwaving them with a splash of water for 1-2 minutes. Set aside. (Alternatively, you can roast the sliced carrots on a sheet pan - with olive oil and ground pepper - at 400 degrees F for 18-22 minutes.)

3. 03

   Cook brown rice or noodles according to the package directions (if using).

4. 04

   Heat a large skillet or wok over medium-high heat with a hefty drizzle of olive oil (or sesame oil). Pan-fry cubed chicken until fully cooked. Remove from pan and set aside on a plate.

5. 05

   Add your veggies to the skillet (including the par-cooked carrots) with another drizzle of oil and cook a few minutes, stirring frequently, until just tender.

6. 06

   Add the chicken back into the skillet with the vegetables. Pour the teriyaki sauce over everything. Cook, stirring frequently, until everything is heated through and the sauce has thickened (a couple minutes usually). Add cashews if desired, then serve!