Name: One-Pan Teriyaki Chicken Thighs with Snap Peas and Bell Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese-American
Ingredients: 800g (1.75 lbs) boneless, skinless chicken thighs, trimmed and cut into 1.5-inch pieces; 225g (8 oz) fresh sugar snap peas, strings removed; 1 large red bell pepper, deseeded and cut into 1-inch squares; 2 tablespoons (30ml) neutral oil (vegetable or canola); 120ml (1/2 cup) low-sodium soy sauce; 100g (1/2 cup) packed light brown sugar; 1 tablespoon (15ml) rice vinegar or white vinegar; 1 tablespoon (6g) freshly grated ginger; 3 cloves garlic, minced (about 1 tablespoon); 1 tablespoon (8g) cornstarch; 1 tablespoon (15ml) cold water; 1 tablespoon (9g) toasted sesame seeds (for garnish); 2 medium scallions, thinly sliced on a sharp bias (for garnish)

Magic Sous

One-Pan Teriyaki Chicken Thighs with Snap Peas and Bell Peppers — Magic Sous