Step 1

Stir fry onion, broccoli, capsicum/peppers and sugar snap peas with 1 tablespoon of oil until just starting to turn vibrant in colour. Add 2 tablespoons of water, reduce heat to medium, and stir fry until cooked to your liking (tender-crisp). Remove vegetables from pan and set aside. Alternatively, steam vegetables until cooked to your liking.

Step 2

Season chicken with salt and pepper. Heat sesame oil over medium heat in the same pan. Stir fry chicken, stirring occasionally until lightly browned and crisp.

Step 3

In a small jug or bowl whisk together the soy sauce, brown sugar, vinegar, Mirin and garlic to combine. Add sauce to the chicken and cook while stirring occasionally, until it bubbles and thickens into a beautiful shiny glaze. (If the sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until thickened.

Step 4

Garnish with green onion (or shallot) slices and serve over steamed rice.