In a ziploc bag, combine soy sauce, sugar, minced garlic, minced ginger, rice wine vinegar, and 2 tablespoons of canola oil to create the teriyaki marinade.

Add the bite-sized chicken breast pieces to the marinade. Ensure the chicken is well coated.

Marinate the chicken in the refrigerator for a minimum of 30 minutes, or preferably overnight, to allow the flavors to fully penetrate.

Cook the linguine according to the package directions until al dente. Drain and set aside.

Heat the remaining 2 tablespoons of canola oil in a wok or large frypan over high heat.

Remove the chicken pieces from the marinade, reserving the marinade for later use.

Stir-fry the chicken in the hot wok until it is fully cooked through. Remove the cooked chicken and set aside.

Add the sliced carrots to the wok and stir-fry for 1 minute.

Incorporate the sliced onion, bell pepper, water chestnuts, and bamboo shoots into the wok. Stir-fry until the vegetables are crisp-tender.

Return the cooked chicken to the wok along with the reserved teriyaki marinade.

Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, allowing the sauce to thicken slightly.

Toss the cooked linguine with the chicken and vegetable mixture until well combined.

Serve immediately and enjoy your teriyaki linguine with chicken.