6-8 skinless boneless chicken breasts
1 sm. clove garlic, diced
1/4 c. green onions
1/4 tsp. ginger
1 1/2 c. Kikkoman teriyaki sauce
1/2 tbsp. garlic oil
1/2 tbsp. peanut oil
1 tbsp. sesame oil

Cut chicken into small chunks. Put chicken into a bowl and refrigerate 15 minutes before cooking. Pour 1 1/2 cups of teriyaki sauce over chicken.

In a large skillet or wok, combine garlic, peanut, and sesame oil. Heat. Add chicken, garlic and ginger to hot oil. Stir constantly. Cut larger chunks of chicken in half to see if done. Just before chicken is finished, add green onions. Serve with steamed rice.