2 lbs. chicken cutlets
1/2 c. teriyaki sauce
3 cloves garlic
1 med. onion
1 red pepper
1/2 bunch fresh broccoli
10 fresh mushrooms
A few tbsp. of vegetable oil

Cut chicken into small, thin, bite sized pieces. Add teriyaki sauce and let marinate at least 30 minutes. Cut up onion, garlic, pepper, broccoli and mushrooms into bite sized pieces. Heat up small amount of oil in wok or frying pan. Add garlic and onion, cook for a minute or two stirring constantly. Add pepper, broccoli and mushrooms. Continue cooking for a few minutes until vegetables are tender, crisp. While cooking vegetables add a splash of teriyaki if dry. Mix frequently. Remove vegetables to a bowl. Add small amount of oil to wok. Add chicken and teriyaki mixture. Cook about 7 to 10 minutes until chicken is done, stirring frequently. Pour vegetables back in and toss everything until well blended. Serve over white rice.