Step 1

To make the teriyaki sauce, add the pineapple juice, soy sauce, mirin, brown sugar, and red pepper flake to a small bowl. Stir the water and cornstarch in another small dish to make the cornstarch slurry.

Step 2

Heat 2 tablespoons of the oil in a large skillet over high heat. Add the chicken in one layer and allow them to cook undisturbed until browned on the bottom, 2 to 3 minutes. Turn then over and then cook, stirring every minute or two, until it is cooked through, 5 to 6 minutes. Remove the chicken from the skillet with a slotted spoon or spatula and keep warm on a plate covered with aluminum foil.

Step 3

Add the remaining 1 tablespoon of oil to the skillet. Add the snap peas, broccoli, and pepper and stir-fry for 3 minutes, or until the snap peas and broccoli are bright green and take on brown color in spots. Stir in the garlic and ginger and stir fry until fragrant, 30 seconds to 1 minute.

Step 4

Stir the teriyaki sauce then add it to the stir-fry and stir to coat the vegetables. Cover the skillet and steam for two minutes.

Step 5

Uncover the skillet. Stir the cornstarch slurry then drizzle it over the stir fry while stirring constantly. Add the chicken to the skillet and any accumulated juices from the plate. Cook stirring until the sauce is thickened and coating the stirfry, 2-3 minutes. Serve hot with scallions and sesame seeds on top.