Teriyaki

• 2 Tablespoons Olive Oil
• 1/2 whole Onion, Sliced
• 1 clove Garlic, Minced
• 1/2 cups Mushrooms, Sliced
• 1/2 whole Green Pepper, Stem And Seeds Removed, Sliced
• 1 whole Carrot, Sliced
• 1 whole Rib Celery, Sliced
• 1 pound Boneless, Skinless Chicken Breast, Cubed
• 13 cups Soy Sauce
• 1/4 cups Water
• 2 Tablespoons Honey
• 1 Tablespoon Cornstarch
• 1 Tablespoon Olive Oil
• 1/4 teaspoons Garlic Powder

1. In a large skillet over medium heat, heat half of the olive oil.
2. Add onion and garlic.
3. Saute until onion is translucent.
4. Add veggies and saute until tender.
5. Remove from skillet and set aside.
6. In the same skillet heat the remaining oil and add chicken.
7. Cook until brown on all sides and cooked through, about 8 minutes.
8. Meanwhile, in a small saucepan bring all sauce ingredients to a low boil then reduce heat.
9. Simmer for about 3-4 minutes until thickened.
10. Once chicken is cooked through add veggies into the skillet.
11. Pour sauce over chicken mixture and stir to coat.
12. Serve over cooked rice.

olive oil, onion, clove garlic, mushrooms, green pepper, carrot, rib celery, chicken, soy sauce, water, honey, cornstarch, olive oil, garlic

Taken from tastykitchen.com/recipes/main-courses/teriyaki/ (may not work)