First, start by cleaning the chicken breasts thoroughly.

Next, cut the chicken into 1-inch-thick strips. Transfer them into a bowl.

To this, add salt to taste, 1 tbsp vegetable oil, and 3 tbsp Teriyaki sauce. (You can also make the teriyaki sauce from scratch at home).

Marinate the chicken strips nicely, cover them, and let them rest for about 40 minutes.

While the chicken strips are resting, wash all the veggies under running water.

Now, dice the bell pepper. Peel and dice the onion as well. Keep them aside

Chop the green part of the green onion and keep them aside.

Next, slice the garlic cloves thinly and keep them aside.

After the chicken has rested, take a grilling pan or plain non-stick pan and add oil.

Let the oil heat until it smokes a little. Keep the heat on low.

Now, gently lower the marinated chicken strips into the pan.

Grill or simply broil the strips until cooked through completely. Turn them occasionally.

When done, transfer them to a plate. Keep them aside.

After this, take a non-stick frying pan and add 1 tbsp Oil.

Let the oil heat until it smokes a little.

Next, add the sliced garlic into the pan.

Fry them until golden and then add the diced onion and bell pepper.

Cover and let them cook for 3 minutes.

Add salt to taste and stir them all together.

Cover them for 2 more minutes. Do not cook the veggies completely, the crunch should be there.

After this, add the teriyaki sauce and chili oil.

In a small bowl, add 1 tbsp Corn starch and 5 tbsp water.

Make it into a slurry and add it to the pan.

Combine everything nicely. Keep the flame on medium.

Take a taste test. Add salt to taste.

Stir them again.

When the sauce starts to simmer, add the fried chicken strips.

Coat the strips well with the luscious sauce.

Let this cook for a minute more. Do not completely reduce the sauce; it should be on the thicker side.

When done, transfer this into a serving bowl.

Garnish the Teriyaki Chicken with the spring onion and white sesame seeds.