INGREDIENTS
1 1/2
lbs boneless and skinless chicken breast
1 tbsp
cornstarch
1 tbsp
Asian
rice wine
(Japanese cooking sake or Chinese rice wine)
1/4 tsp
salt
1/4 cup
Annie Chun’s Teriyaki Sauce
1 tbsp
Annie Chun’s Go Chu Jang
1 1/2 tbsp
oil
1
-inch piece ginger, peeled and sliced
1
small red bell pepper, seeded and cut into pieces
1
small green bell pepper, seeded and cut into pieces
3
stalks scallion, trimmed and cut into 2-inch strips
White sesame, for garnishing