Vegetable teriyaki chicken

My family loves teriyaki chicken, but the dish you buy at many local restaurants is often full of so much salt and sugar, and usually not good quality meat.  I came across this recipe from realhousemoms and not only is it really tasty it has 2 vegetables incorporated!  This recipe is fairly easy but does require some prep.  To make this recipe quicker I try to have the chicken baked in advance.  This is something you can do the night before and slice/dice and refrigerate for the following day.  When baking my chicken I coat with a small amount of olive oil then season with salt/pepper.  I generally only bake 2 chicken breasts at a time, 375F for 30 minutes.

I diced up chicken very small for my toddlers

Ingredients:

SAUCE
1/4 cup soy sauce (we use low sodium)
1/2 cup water
2 TSP minced garlic
1 TSP minced ginger
3 TBSP honey
1 TBSP brown sugar
2 TSP toasted sesame oil
1 TBSP + 1 TSP cornstarch

STIR FRY
2 chicken breasts (either sliced or cut up smaller for the kiddos)
2 cups broccoli
1 red bell pepper (diced)
salt and pepper to taste
1 TBSP olive oil
1 TBSP sesame seeds

Directions:

SAUCE
1) Place the soy sauce, water, garlic, ginger, honey, brown sugar, and sesame oil in a small pot over medium-high heat.  Bring to a light boil.
2) Mix the cornstarch with 2 TBSP cold water until dissolved.
3) Add cornstarch mixture to the sauce and boil for 2-3 minutes until sauce has thickened, set aside.

STIR FRY
1) Heat olive oil in large pan over medium-high heat
2) Add the broccoli and pepper and season with salt/pepper
3) Cook until the vegetables are tender ( I cook a little longer to make sure they are soft enough for my toddlers)
4) Add 2 TBSP water and cook until evaporated, set vegetables aside
5) If you aren't using chicken that has been prepared prior this is when you can add more olive oil to your pan and cook chicken until no longer pink, season with salt/pepper.
6) Combine chicken and vegetables in pot and mix with sauce
7) Serve over your favorite rice and sprinkle with sesame seeds if desired.

I serve over whole grain rice