Long grain rice
Ginger root, sliced
Boneless chicken (1-1 1/2 lb.) for 4
Vegetables as many as you like: carrots, broccoli, peapods, peppers, waterchestnuts, etc.
Teriyaki marinade
Soy sauce
Cooking oil

Cook rice. While rice is cooking:

1. Peel ginger root and slice 7 or 8 medium slices.

2. Cut chicken into small pieces about 1 x 1 1/2 inches and marinate for 15-30 minutes.

3. Cut carrots into lengthwise quarters about 2 inches long

4. Cut ends off peapods.

5. Slice peppers into thin strips

6. Slice water chestnuts

Now you are ready to cook. Heat cooking oil in wok or heavy skillet to 400 degrees. Add slices of ginger root, cook until crisp, then remove. Add chicken carefully to avoid splattering. Stir constantly for about 3 minutes, then remove to plate warmed in oven. Add each vegetable to wok separately, stirring constantly while cooking, until just crisp (30 seconds to 2 minutes, depending on the thickness of the vegetable). Keep warm in oven.

Return chicken and vegetables to wok. Add soy sauce to taste. Place the cooked rice on a platter and top with the chicken and vegetables.