Teriyaki Chicken

• 4 breast quarters, skinless and boneless
• 1 1/2 c. teriyaki sauce
• 1/4 c. cornstarch
• 1/4 c. vegetable oil
• 1 carrot
• 1/2 medium bell pepper
• 1/2 medium onion
• 8 oz. water
• 1 clove garlic, crushed
• 1 c. frozen garden peas
• 1/4 c. chopped celery
• 1/4 c. sliced mushrooms
• salt and pepper to taste
• 1/2 c. cubed pineapple or apples cut into chunks
• 8 oz. water or pineapple juice if you use pineapple

1. Cut breast quarters across the breast into strips about 1/4-inch thick.
2. Place in a bowl with the teriyaki sauce and refrigerate overnight.
3. Cut up all vegetables.
4. Grate up carrot, chop bell pepper, onion, celery and sliced mushrooms.

quarters, teriyaki sauce, cornstarch, vegetable oil, carrot, bell pepper, onion, water, clove garlic, frozen garden peas, celery, mushrooms, salt, pineapple, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1012977 (may not work)