I love chicken teriyaki and found this recipe by Ellie Krieger from Food Network. I added onions and bell peppers and stir-fried. It was wonderful!
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs, cut into bite-sized pieces
1 red bell pepper, sliced
1 onion, sliced
2 teaspoons sesame seeds
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
Add some oil to a large nonstick pan on medium high heat. Add the onion, peppers and chicken and cook until the chicken is cooked through. Serve over rice and top with sesame seeds and green onions (if desired). Enjoy!