Cookwith - A Trip Down Memory Lane: Family-Style Teriyaki Chicken & Veggie Feast (Dairy-Free, Pork-F

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into large chunks
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 3 tbsp mirin (Japanese sweet rice wine)
• 2 tbsp sake or dry white wine
• 2 tbsp brown sugar
• 2 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 2 tbsp neutral oil (like avocado or canola)
• 1 large red bell pepper, cut into large chunks
• 1 large zucchini, cut into thick half-moons
• 1 cup snap peas, ends trimmed
• 1 medium carrot, peeled and sliced on the bias
• 1 tbsp cornstarch, mixed with 2 tbsp water (slurry)
• 2 cups cooked jasmine or short-grain rice (for serving)
• 2 scallions, thinly sliced (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)
• Lemon wedges (optional, for serving)