Teriyaki Chicken Stir Fry

Ingredients

• tablespoon extra-virgin olive oildivided
• 1/4 pound sboneless, skinless chicken breastscut into bite-size piece s
• red bell peppercut into strips
• cup schopped mixed vegetables of choicesuch as asparagus, broccoli, or snap peas
• (8-ounce) can slice d water chestnutsdrained
• medium green onionsfinely chopped, divided
• tablespoon sesame seedsoptional
• Low-sodium soy saucefor serving
• Prepared brown rice, quinoa, noodles, or cauliflower ricefor serving
• 1/2 cup water
• 1/3 cup low-sodium soy sauce
• tablespoon shoney
• tablespoon rice vinegar
• tablespoon minced garlic
• tablespoon minced ginger
• 1/4-1/2 teaspoon red pepper flakes
• tablespoon cornstarchmix with 2 tablespoon swater to create a slurry

Instructions

1. 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.
2. 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.
3. 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.
4. 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.