1 1/4poundsboneless, skinless chicken breastscut into bite-size pieces
1red bell peppercut into strips
3cupschopped mixed vegetables of choicesuch as asparagus, broccoli, or snap peas
1(8-ounce) can sliced water chestnutsdrained
2medium green onionsfinely chopped, divided
Low-sodium soy saucefor serving
Prepared brown rice, quinoa, noodles, or cauliflower ricefor serving
For the Sauce:
1/3cuplow-sodium soy sauce
1/4–1/2teaspoonred pepper flakes
1tablespooncornstarchmix with 2 tablespoons water to create a slurry
First prepare the sauce: In a small pot, add the water, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Heat over medium high, stirring until smoothly combined. Bring to a boil. Add the cornstarch slurry. Whisk constantly until the sauce is thickened, about 1 to 2 minutes or until sauce has thickened.
In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the chicken and a few dashes of soy sauce. Cook until the chicken is golden on all sides and fully cooked through, about 4 to 6 minutes. With a large spoon, remove to a plate and set aside.
Heat the remaining 1/2 tablespoon oil. Add the bell pepper and asparagus. Cook for 3 to 4 minutes, or until softened and lightly browned.
When the vegetables are ready, add the water chestnuts and return the chicken to the pan. Pour in the sauce and toss to coat. Let simmer 1 to 2 minutes to warm the chicken through. Stir in about half of the green onions. Sprinkle the sesame seeds and remaining green onions over the top. Serve warm, with additional red pepper flakes and/or soy sauce as desired.
TO MAKE GLUTEN FREE: Use gluten-free tamari in place of the soy sauce.
TO MAKE VEGETARIAN: Swap a can of rinsed, drained low-sodium chickpeas for the chicken or use diced extra-firm tofu.
TO STORE: Store cooked leftovers in an airtight storage container in the refrigerator for up to 4 days.
TO REHEAT: Rewarm gently in the microwave or on the stovetop over low heat, with a splash of water or chicken broth to thin the sauce as needed.
TO FREEZE: Let cooked teriyaki chicken cool completely, then transfer to an airtight freezer-safe container (I like to press a sheet of plastic over the top to deter freezer burn). Place in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
You can store the stir fry and rice separately or mix them together before freezing.