2 pkgs. uncooked chicken tenders
1/2 bag frozen chopped broccoli and cauliflower
1 c. (packed down) dark brown sugar
1/4 c. "The Old Daley Inn" teriyaki marinade (concentrated)
3 tbsp. regular teriyaki sauce
1 c. hot water
1 1/2 c. cooked rice

Using wok, pour in 1/2 cup canola oil. Heat on high, then turn down to medium heat during preparation. In medium sized bowl, pour hot water over brown sugar to dissolve. Add The Old Daley Inn teriyaki sauce; stir. Add regular teriyaki sauce; stir well. Add all the chicken tenders and, with fork, pierce the chicken while mixing it into the sugar and sauces. Let stand while you thaw frozen broccoli and cauliflower in microwave oven.

When broccoli and cauliflower are thawed, begin putting chicken pieces into hot oil and turn as soon as one side browns. Move pieces to ledge in wok to keep warm as you continue to stir-fry all of the chicken.

When all the chicken is don and on warming ledge in wok, add the broccoli- cauliflower to remaining oil which by this time is well flavored with the sauce. Stir for a few seconds; add chicken and stir all together. Cover wok with lid.

Lower heat. Warm cooked rice in microwave (about 2 1/2 to 3 minutes). When rice is ready, place on warmed plates and top with stir-fry chicken and vegetables.

Using 3/4 cup of the remaining liquid, stir in 1 tablespoon cornstarch. Bring to a boil in small pot. Reduce heat and stir until thickened. Pour over chicken stir-fry when served.

If your wok has no built-in warming ledge, you should remove chicken as soon as browned and placed in another (slightly oiled) pan on lowest heat to keep warm. If you have no wok, the chicken can be prepared in a large frying pan and all fried at the same time. Yield: 4 average servings or 3 sumptuous ones.