Teriyaki Chicken:

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons brown sugar, packed
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon vegetable oil, for cooking
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Stuffed Peppers:

• 4 large bell peppers (various colors, such as red, yellow, orange, and green)
• 1 cup cooked rice (white or brown)
• 1/2 cup shredded carrots
• 1/2 cup frozen peas, thawed
• 1/4 cup chopped water chestnuts
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese (or your favorite cheese)