In a medium sized mixing bowl, add chicken and 2 tablespoons of the teriyaki sauce.
Toss to coat. Set aside for approximately 10 minutes.
Heat a wok, or large non-stick skillet to high heat, and add 1 teaspoons of canola oil.
When the canola oil is hot, in the wok (or skillet), add the prepared chicken, and stir-fry approximately 3 minutes, or until it's fully cooked, and browned lightly.
Transfer chicken to a plate, and set aside.
In the wok (or skillet), add the rest of the canola oil.
In the wok (or skillet) add the rest of the canola oil, broccoli, water chestnut, carrot, red bell pepper, whites of the scallion.
Add ¼ cup of the chicken broth by drizzling over the top of the vegetables.
Reduce heat to medium/high, and stir-fry approximately 8 minutes, or until the vegetables are tender, but crisp.
Add in the ginger, garlic, and scallion greens, and stir-fry approximately 1 minutes, or until it becomes fragrant.
Return the prepared chicken with the liquid it has to the wok (or skillet), ¼ cup of chicken broth, 2 tablespoons teriyaki sauce, and water.
Stir-fry approximately 1 minute, or until it's heated through.
Add sambal oelek if using, and stir to mix well.
Serve with rice.
If you don't like spicy, don't add the Sambal Oelek.Serving Size: 1¼ cup stir-fry mixture, and ½ cup cooked riceMyWW Points: 8 Green Plan8 WW Smart PointsPersonal Points will vary based on your individual plan.We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.