In a medium saucepan, whisk together the Low-Sodium Soy Sauce (1/2 cup), Brown Sugar (1/4 cup), Rice Vinegar (1 tablespoon), Honey (1 tablespoon), Sesame Oil (1/2 tablespoon), Garlic (1/2 tablespoon), Fresh Ginger (1/2 teaspoon), and Sriracha (1/2 teaspoon). Bring to a simmer and reduce heat to low.
In a small bowl, stir together the Corn Starch (1 tablespoon) and Water (2 tablespoon). Drizzle into sauce mixture and whisk constantly until the sauce thickens. Remove from heat and stir in Sesame Seeds (1 tablespoon) and set aside.
Heat a large frying pan or wok over medium-high heat. Add Sesame Oil (1 tablespoon) and when hot, stir-fry the Boneless, Skinless Chicken Breast (2) pieces until no longer pink and starting to turn a golden brown. Remove cooked chicken and place in a bowl.
Wipe out pan, and heat Sesame Oil (2 tablespoon) over medium-high heat. Add Yellow Onion (1/2), Red Bell Pepper (1) strips, and Mushroom (1/2 cup) and cook until vegetables are crispy tender, about 3 minutes.
Move everything to the outside of the pan and add stir fry Frozen Asian Stir-Fry Vegetable Mix (3 cup). Continue sautéing until onions are translucent and stir fry veggies are tender, 5-6 minutes.
If you prefer to steam your stir fry vegies in the microwave, prepare them according to package directions and add them to the sautéed onions and red peppers as soon as they are ready.
Add cooked chicken back to the pan with the veggies and drizzle with Teriyaki Sauce. Sprinkle with Crushed Red Pepper Flakes (1 teaspoon) if you want a little kick! Cook, stirring often until everything is evenly coated and the sauce starts to thicken, 2-3 minutes.
Sprinkle with Unsalted Cashews (1 cup) and stir to coat.
Sprinkle with Scallion (1) and Sesame Seeds (2 tablespoon) and serve warm over fluffy white rice. Enjoy!