"Teriyaki" Chicken



  1. 3 large boneless, skinless chicken breast; trimmed and sliced very thin
  2. 1/2 yellow bell pepper; medium slice
  3. 1/2 green bell pepper; medium slice
  4. 1/2 large yellow onion; medium slice
  5. 1 1/2 cup soy sauce
  6. 1 1/2 cup rice vinegar
  7. 1/2 cup sesame oil
  8. 2 clove garlic; minced
  9. 1 tsp ground white pepper
  10. 2 tbsp cornstarch
  11. 1/2 cup cold water
  12. 1 kosher salt; as needed
  13. 1 vegetable oil; as needed


  1. In a food processor, combine vinegar and soy sauce.
  2. Slowly drizzle in sesame oil to temporarily emulsify.
  3. (Ground mustard powder will help)
  4. Heat vegetable oil in a large saute pan, fry pan, or wok.
  5. Add chicken, onions, and bell peppers.
  6. Season.
  7. Stir and toss fast and frequently.
  8. When chicken is almost cooked, add garlic.
  9. Toss.
  10. Whisk cold water and cornstarch together.
  11. Add sauce to pan.
  12. Toss.
  13. Add cornstarch mixture to pan.
  14. Toss.
  15. Bring to boil to activate cornstarch.
  16. Serve
  17. Variations; Coconut milk, corn oil, roasted garlic, tamari, black pepper, boneless/skinless chicken thigh, shrimp, steak, pork, mirin, ginger, crushed pepper flakes, parsely, cilantro, scallions, leeks, ramps, shallots, jalapenos, paprika, sesame seeds, sake, celery, peanuts, baby corn, peapods, bamboo shoots, sweet corn, basil