Heat up a large, deep skillet or wok over medium/high heat with 1/2 tablespoon of sesame oil. Season your ground chicken with garlic salt & pepper.
Add the chicken to your skillet and cook until browned and almost completely cooked through (it will cook more later). Set aside onto a plate.
While the chicken is cooking, make your teriyaki sauce by whisking together all of the sauce ingredients. Set aside.
Add your remaining sesame oil to your pan. Sauté your green onions, garlic, and ginger until fragrant, about 2 minutes.
Add in your red bell pepper and water chestnuts. Sauté for an additional 3-4 minutes, or your desired doneness (I like my veggies to be a little crunchy).
Add your chicken back in. Pour in your teriyaki sauce. Add your carrots as well (you can add your carrots in with the bell pepper as well if you want them to be more cooked down).
Change the heat to simmer for 5 minutes, or until the sauce has cooked down a bit and soaked into the ingredients.
Serve onto some lettuce wraps with your favorite toppings & enjoy! I added some macadamia nuts, green onions, & a few drops of oyster sauce.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and has slight rounding.