Combine 2/3 cup orange juice, 2 tablespoons teriyaki sauce, rice vinegar, mirin, hoisin sauce, sesame oil and garlic in a small bowl; stir well. Cover and chill.
Combine ¼ cup orange juice, ¼ cup teriyaki sauce, brown sugar and red pepper flakes in a large bowl. Slice chicken breasts into 3 x ½ inch wide strips and add to bowl. Toss to coat. Marinate in refrigerator for 15 minutes.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken and marinade; cook 8 minutes or until chicken is done and liquid almost evaporates. Remove from heat.
Divide salad greens, onions, oranges, water chestnut, bell pepper and chicken mixture evenly among 4 plates. Drizzle dressing over each salad.
