Make sure your chicken is fully thawed (no icy surprises!). Lay it on a cutting board and pound it to an even thickness—it’s like a workout, but for your dinner.

Generously salt both sides of the chicken and set it aside. This gives the salt time to work its magic while you prep the veggies.

Wash the Napa cabbage and tear it into slightly larger than bite-sized pieces.

Peel the carrots and slice them on the bias (diagonal cuts make you look fancy).

Prep any additional veggies—just keep the cuts uniform so everything cooks evenly.

Blanch the veggies in boiling water until just tender, then immediately transfer them to an ice bath. This keeps them vibrant and prevents mushiness. Drain and pat them dry like they’re about to go on stage.

Pat the chicken dry and grill it over a blazing hot wood fire. You want those beautiful charred edges—crispy, not burnt. Remove the chicken when it’s about 90% cooked (juicy, not dry). Rest it in a stainless steel bowl for 5 minutes, then slice it into bite-sized pieces.

Heat a wok until it’s rocket-hot (seriously, let it almost smoke). Stir-fry the onion first, then toss in the carrots and broccoli, stirring often. Add the sliced chicken and any other veggies, keeping everything moving.

Pour in just enough teriyaki sauce to coat everything. Don’t drown it—this is a flavor coat, not a soup! Stir until the sauce is warmed through and glossy.

Serve over a bed of steamed rice. Bask in the glory of your creation as you dig in—bonus points if you’re eating this while dreaming of Albuquerque sunsets.