Stir-Fried Chicken Teriyaki

Course : Chinese
Serves: 6
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1/3 cup vegetable oil
1/3 cup soy sauce
2 tablespoons light molasses
2 cloves garlic
2 teaspoons ground ginger
2 teaspoons dry mustard
5 medium chicken breasts -- cut in strips boneless/skinless
1/2 cup bamboo shoots -- canned, sliced
1/2 cup snow peas
4 medium green onions -- sliced
3 Cup cooked rice

Preparation / Directions:

Combine first 6 ingredients in bowl. Add chicken to marinade and stir. Refrigerate at least 1 hour. Drain Chicken, saving marinade. Heat half of marinade in Wok over medium-high heat. Add chicken and stir-fry 4 minutes. Add snow peas and bamboo shoots and stir-fry 1 minute. Add green onion, stir fry until chicken is cooked through, about 1 minute Serve with rice.

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