Teriyaki Chicken Stir Fry

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless(567g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Bell Pepper
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  Water Chestnuts, Canned, Drained
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  Green Onion (Scallion)
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  Sesame seeds(15g)
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  Soy Sauce, Low Sodium
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  1/2 cup water
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  Soy Sauce, Low Sodium(80g)
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  Honey(45g)
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  Vinegar, Rice(15g)
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  Garlic(15g)
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  Ginger, Fresh Root(15g)
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  Red pepper flakes(3g)
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  Cornstarch(15g)

Instructions

1. 1Prepare the teriyaki sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, minced ginger, and red pepper flakes. In a separate small bowl, mix the cornstarch with 2 tablespoons water to create a slurry. Set both bowls aside.
2. 2Cut the chicken breast into bite-sized pieces (about 1-inch cubes). Pat dry with paper towels to remove excess moisture.
3. 3Heat the olive oil in a large wok or deep sauté pan over medium-high heat for 1–2 minutes until shimmering but not smoking. Add the chicken pieces and cook 6–8 minutes, stirring occasionally, until golden brown on all sides and internal temperature reaches 165°F. Transfer to a clean plate.
4. 4Add the bell pepper and water chestnuts to the same pan over medium-high heat. Cook 3–4 minutes, stirring frequently, until the peppers are tender-crisp and lightly browned at the edges.
5. 5Return the cooked chicken to the pan with the vegetables. Whisk the cornstarch slurry again and pour it into the teriyaki sauce mixture, then add the combined sauce to the pan. Cook over medium heat 1–2 minutes, stirring constantly, until the sauce thickens and coats all ingredients evenly.
6. 6Remove from heat and stir in half of the sliced green onions. Taste and adjust seasoning with additional soy sauce or red pepper flakes as desired.
7. 7Divide the teriyaki chicken stir fry evenly into 4 airtight containers while hot. Sprinkle the remaining green onions and sesame seeds over each portion.
8. 8Allow containers to cool to room temperature, then seal and refrigerate for up to 4 days. Reheat gently in a microwave or on the stovetop with a splash of water before serving.