Cabbage is a must among vegetable ingredients, and green onions, carrots, and broccoli are optional. You can adjust the sauce and put it in later, so don't worry. You can use the amount of vegetables and meat as much as much as you want. The chicken teriyaki they sell usually contains cabbage, carrot, and broccoli, but I skipped carrot broccoli. Cut all the ingredients into bite-size pieces and stir in all the sauce ingredients.

Place 5T of sauce on a single slice of chicken breast for about 5 minutes. If you've eaten a lot of meat, just pour it until it sinks into the water as shown in the picture.

Heat frying pan hard and apply about 2T olive oil (adjust or decrease depending on the amount of vegetables) and place all vegetables on a plate in a short period of time.
The stir-fried iron plate sold at the food court doesn't season vegetables at all. Stir-fry it like a mountain in advance, stack it on the corner of a weak iron plate, and whenever the order comes in, stir-fry the marinated meat first, remove a certain amount of stir-fried vegetables, put rice in a to go box, and put it on top of it. You shouldn't season it because water comes out of the vegetables as time goes by. I don't sprinkle salt or sauce at home either.

Grease the seasoned chicken with oil on the pan that was stir-frying vegetables and cook it well so that it does not burn over medium heat. I think I cut it a bit thick. If you cut it like that, you have to flip it over and cook it. ^^;;;

Put the fried chicken on top of the vegetables on the plate and it's done! For those who have tried it, it's a home-cooked chicken teriyaki that fills up the lack of plain sweet and salty food and the amount of vegetables