Stir-Fried Chicken Teriyaki

• 13 cup vegetable oil
• 13 cup soy sauce
• 2 tablespoons light molasses
• 2 garlic cloves, minced
• 2 teaspoons ground ginger
• 2 teaspoons dry mustard
• 5 boneless skinless chicken breasts, cut into strips
• 1 12 cups frozen snow peas, thawed
• 12 cup canned sliced bamboo shoot, drained
• 4 green onions, sliced
• freshly cooked rice

1. Combine first 6 ingredients in medium bowl.
2. Add chicken to marinade and stir to coat.
3. Refrigerate at least 1 hour(can be prepared 1 day ahead).
4. Drain chicken, reserving marinade.
5. Heat half of reserved marinade in a wok or heavy large skillet over med.high heat(discard remaining marinade).Add chicken and stir-fry 4 minute Add snow peas and bamboo shoots and stir-fry for 1 minute Add green onions and stir-fry until chicken is cooked through, about 1 minute Serve with rice.
6. Note: Cooking and prep.
7. times do not include refrigeration time.

vegetable oil, soy sauce, light molasses, garlic, ground ginger, mustard, chicken breasts, snow peas, bamboo shoot, green onions, freshly cooked rice

Taken from www.food.com/recipe/stir-fried-chicken-teriyaki-156117 (may not work)