8 boneless breasts
1 red pepper
1 green pepper
1 purple onion
Teriyaki
Onion powder
4 garlic cloves
Cornstarch
Wine or vermouth
5 spice powder (optional)
Rice (brown or white)
Peanut oil
Sugar

Thaw chicken. Slice each piece in diagonal strips. Slice peppers into strips. Slice onions into squares, 1/2 to 3/4 inches.

Marinate chicken in 3/4 cup of teriyaki, 1 teaspoon garlic powder, 1/2 teaspoon 5 spice powder (optional) and 1/4 cup of wine or vermouth. Strip garlic cloves, cut into quarters. Start rice. Boil 4 1/4 cups of water. Add 2 cups of rice. Add 1/2 tablespoons of oil. Simmer 20 minutes (white).

In big pot or wok, on medium heat, add 3 tablespoons oil. Cook garlic, place in bowl, squish around, throw away garlic. Cook onions, add splash of wine, place in bowl. Add 1 tablespoon oil to pot. Cook green peppers, place in bowl. Cook red peppers, add splash of wine, place in bowl.

On high heat, cook chicken, add 1 tablespoon oil, place in bowl. While marinating in bowl, prepare sauce.

In a jar with a tight lid, add 1/2 jar of water, add a few splashes of wine, add 2 dashes of teriyaki, add 1 teaspoon of sugar, add juice left over from chicken. Add 3 teaspoons of cornstarch. Cook sauce by itself, keep stirring. Add 1/2 jar of water. Add ingredients from bowl, about 2 minutes until done.