Marinate the chicken with corn starch, rice wine and salt. Stir to coat well. Set aside.

Prepare the sauce by whisking the Teriyaki Sauce with the gochujang until they are well combined. Set aside.

Heat up a skillet on high heat. Add the cooking oil. when the oil is heated, saute the ginger until aromatic, then add the chicken. Stir fry the chicken until the chicken turns white on the surface. Add the red and green bell peppers, toss and stir fry until you smell the aromas from the peppers. Add the sauce and continue to stir fry until the sauce slightly thickens. Add the scallion, toss a few times. Turn off the heat and transfer the chicken to a serving platter