3 (6 oz.) skinless, boneless breasts
3 oz. bean sprouts
1/2 broccoli stalk
5 scallions
1 yellow pepper
1 green pepper
8 snow peas

MARINADE:

1 c. Kikkoman teriyaki sauce
1/3 c. honey (natural sweetener)
1/2 tsp. white pepper
1/4 c. cornstarch
1 oz. sherry or white wine
2 cloves finely chopped garlic
4 slices ginger root

Cut the chicken breasts into 2-inch strips. Mix together all the ingredients of the marinade. Toss the chicken strips with the marinade, let stand refrigerated in a bowl for 1 hour. Core and seed the peppers, cut them into large dice. Cut the broccoli into small bulbs. Cut the scallions into 1/4 inch pieces.

Put all the vegetable ingredients in a separate container. Stir-fry the chicken in a pan or wok and set aside. Stir-fry the vegetables until lightly cooked but still crisp. Return the chicken to the pan, bring to temperature. Add the marinade until it thickens. Serve at once with your favorite rice. 6 portions.