4 tbsp mirin

4 tbsp soy sauce (Kikkoman or preferred brand)

4 tbsp rice vinegar

1 tbsp fresh grated ginger

2 cloves garlic, pressed

1/2 tsp red chili flakes

1 tbsp honey or 2 tsp sugar

1 lime, juice only

500g / 1 lb chicken breasts, cut into strips

2 tbsp vegetable oil

4 scallions, halved

2 bok choy, quartered lengthwise

1 small red onion, sliced

1 yellow pepper, sliced

120g / 2 cups snow peas

2 tsp sesame oil

1 tsp cornstarch

1 tbsp sesame seeds

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Whisk together mirin, soy sauce, rice vinegar, ginger, garlic, chili flakes, honey, and lime juice to make the marinade.
Place chicken strips in a bowl with half the marinade. Reserve the rest for later. Marinate for at least 30 minutes.
Heat vegetable oil in a skillet or wok over medium-high heat. Grill scallions until lightly charred, then set aside.
Stir-fry marinated chicken until golden and nearly cooked through. Remove from pan.
Add red onion, yellow pepper, snow peas, and bok choy to the pan. Stir-fry 3–4 minutes until tender-crisp.
Return chicken and scallions to the pan. Whisk cornstarch into reserved marinade and pour into skillet. Toss until sauce thickens and coats everything.
Finish with a drizzle of sesame oil and a sprinkle of sesame seeds. Serve hot.

Swap chicken with shrimp, beef, tofu, or tempeh.

Adjust sweetness by adding more honey or sugar.

Use tamari for a gluten-free version.

Add extra vegetables like broccoli, carrots, or mushrooms.

Best served immediately to keep vegetables crisp.