2-4 chicken breasts
Assorted fresh vegetables: broccoli, carrots, zucchini, snow pea pods, alfalfa sprouts, green and red pepper

SAUCE:

1 clove garlic, crushed
Ground ginger (fresh)
1/3 c. teriyaki sauce
1 tbsp. brown sugar
1 tbsp. mustard
Dash hot sauce
Oil
Rice

Cut chicken into 2-inch chunks. Mix sauce ingredients together and marinate chicken in it for 30 minutes. Cut vegetables into bite-size chunks. Stir-fry vegetables in 2 tablespoons oil in hot wok until desired doneness. Remove from wok. Stir fry chicken in 2 tablespoons oil until white. (Do not add sauce - put aside.)

After you've stir fried the chicken, add vegetables and 1/2 the sauce. Stir fry. Add the rest of the sauce and simmer for 3 minutes. Serve immediately over rice.