1 whole chicken breast, skinned and boned
1 tbsp. cornstarch
5 tbsp. teriyaki sauce, divided
1 clove garlic, mixed
1 1/4 c. regular strength chicken broth
4 tsp. cornstarch
Boiling water
1/2 lb. fresh bean sprouts
2 c. finely shredded lettuce
2 tbsp. vegetable oil, divided
2 med. carrots, cut into julienne strips
1 onion, chunked
2 tsp. slivered fresh ginger root

Cut chicken into thin strips. Combine 1 tablespoon each cornstarch and teriyaki sauce with garlic in small bowl. Stir in chicken. Let stand 15 minutes. Meanwhile combine chicken broth, remaining 4 tablespoons teriyaki sauce and 4 teaspoons cornstarch. Set aside.

Pour boiling water over bean sprouts in bowl. Let stand 1 minute. Drain. Rinse under cold water and drain thoroughly. Toss sprouts with lettuce. Line serving platter with mixer; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add carrots, onion, and ginger. Stir fry 4 minutes. Add chicken and teriyaki sauce mixture. Cook and stir until sauce boils and thickens. Turn onto lined platter. Toss to combine before serving.