For the chicken:

• 1½ pounds boneless, skinless chicken thighs (or breasts if you prefer), cut into 1-inch pieces
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 green onions, white parts minced (reserve green parts for garnish)
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1 cup snap peas, ends trimmed

For the teriyaki sauce:

• ⅓ cup low-sodium soy sauce
• 3 tablespoons honey (or brown sugar)
• 2 tablespoons mirin (Japanese sweet rice wine)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For serving:

• Steamed brown or white rice
• Sesame seeds
• Sliced green onion tops
• Sriracha sauce (optional, for heat lovers)