Stir-Fry Teriyaki Chicken

If you have only 15 minutes to throw together a dish, I got you. As a former food snob, I use to poo-poo at store-bought sauces, preferring to make everything from scratch. That is, until I had children. Time became a luxury, and my cooking habits changed. These days, I focus on fresh ingredients and proper cooking techniques. I became a master of using store-bought sauces to cut my cooking time, as well as my grocery bill.

• 1 pound 450g chicken breasts boneless, skinless sliced into thin strips
• 2 tablespoons soy sauce
• 2 tablespoons store-bought teriyaki sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1 tablespoon cooking oil
• 2 cloves garlic minced
• 1- inch piece of ginger grated
• 1 cup broccoli florets
• 1 bell pepper thinly sliced
• 1 carrot thinly sliced
• 1/2 cup snap peas
• 2 green onions sliced
• Sesame seeds for garnish