Chicken Stir-fry

• 1 pound Boneless, Skinless Chicken Breasts Cut Into Bite Sized Cubes
• 2 Tablespoons Teriyaki Sauce Or More To Taste
• 1 Tablespoon Island Soyaki Sauce Or More To Taste
• 1 Tablespoon Sesame Oil (or Another Oil)
• 1 Bell Pepper, Stem And Seeds Removed, Cut Into Strips
• 2 Carrots Cut Into Strips
• 1 Onion, Cut Into Strips
• 1 can (5 Oz. Size) Water Chestnuts, Drained And Diced
• 3 Tablespoons Stir-fry Sauce Or More To Taste
• Cooked White Rice
• Sesame Seeds (optional)

1. Put the chicken into a bowl and add the teriyaki sauce and Soyaki sauce.
2. Add more as needed to coat the chicken.
3. Put the bowl into the refrigerator.
4. Marinate the chicken in the teriyaki and Soyaki sauces for at least an hour.
5. Heat the oil in a large saute pan over medium-high heat.
6. Add the chicken and stir-fry until the chicken is browned on all sides.
7. Next, add the bell pepper, carrots, onion, and water chestnuts.
8. Stir-fry for a few minutes until the veggies are softened to your liking.
9. Add the stir-fry sauce and stir-fry for a couple of minutes.
10. Serve with cooked white rice and sprinkle with a few sesame seeds (optional).

chicken, teriyaki sauce, sesame oil, bell pepper, carrots, onion, water, stirfry sauce, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/chicken-stir-fry-5/ (may not work)