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Title: Stir-Fried Chicken Teriyaki
Yield: 6 Servings

Ingredients

    1/3 c  vegetable oil
    1/3 c  soy sauce
      2 tb light molasses
      2    garlic cloves
      2 ts ground ginger
      2 ts dry mustard
      5    chicken breasts -- cut in
      1    strips
      1    boneless/skinless
    1/2 c  bamboo shoots, canned --
      1    sliced
    1/2 c  snow peas
      4    green onions -- sliced
      1    cooked rice

Instructions

Combine first 6 ingredients in bowl. Add chicken to marinade and
stir. Refrigerate at least 1 hour. Drain Chicken, saving marinade.
Heat half of marinade in Wok over medium-high heat. Add chicken and
stir-fry 4 minutes. Add snow peas and bamboo shoots and stir-fry 1
minute. Add green onion, stir fry until chicken is cooked through,
about 1 minute. Serve with rice. Jeff Viets

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