Teriyaki Chicken

Teriyaki Chicken 1/2 cup teriyaki sauce 2 Tablespoons soy sauce 1 teaspoon rice vinegar 1 Tablespoon cornstarch 1 Tablespoon grapeseed oil 1 lb boneless, skinless chicken breasts, cut into bite-size strips (Optional) 1/2 cabbage, shredded 1 cup green, red and yellow bell peppers, sliced In a small mixing bowl, whisk the teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in a tablespoon of water and stir it into the mixture. Set aside. In wok or large skillet over high heat, heat oil add in chicken and stir-fry until cooked through and no longer pink. Stir in sauce and continue cooking while stirring until sauce is heated through and has thickened. Pour chicken over sliced veggies