Instructions

• Prepare ingredients: cut 1 stalk celery into thin strips; cut 1 large carrot (2″ long) into thin strips; cut 1 red pepper into thin strips; slice 1 cup shiitake mushrooms; measure 2 cups broccoli florets, 1 cup baby corn, 2 cups bean sprouts, and slice 3 green onions. Slice 1 pound boneless skinless chicken breasts into thin strips or bite-sized pieces.
• In a small bowl, whisk together ½ cup teriyaki sauce, ¼ cup soy sauce, 1 teaspoon chili sauce, and ½ teaspoon pepper.
• Heat a large wok or skillet over medium-high heat. Add 2 teaspoons sesame oil and 2 tablespoons olive oil and heat until shimmering.
• Add the sliced chicken to the hot wok and stir-fry until cooked through and no longer pink in the center, about 5–7 minutes depending on thickness.
• Add the carrots, celery, broccoli florets, red pepper, sliced shiitake mushrooms, and baby corn to the wok. Stir-fry until the vegetables are crisp-tender, about 3–5 minutes.
• Pour the sauce over the chicken and vegetables, toss to coat evenly, and cook 1–2 minutes more so the sauce heats and thickens slightly.
• Add the 2 cups bean sprouts, sliced green onions, and 2 tablespoons sesame seeds. Stir for 30–60 seconds just until the sprouts and onions are warmed and the sesame seeds are fragrant.
• Remove from heat and serve immediately.