Teriyaki Chicken - cooking recipe

Ingredients

4 breast quarters, skinless and boneless
1 1/2 c. teriyaki sauce
1/4 c. cornstarch
1/4 c. vegetable oil
1 carrot
1/2 medium bell pepper
1/2 medium onion
8 oz. water
1 clove garlic, crushed
1 c. frozen garden peas
1/4 c. chopped celery
1/4 c. sliced mushrooms
salt and pepper to taste
1/2 c. cubed pineapple or apples cut into chunks
8 oz. water or pineapple juice if you use pineapple

Preparation

Cut breast quarters across the breast into strips about 1/4-inch thick.
Place in a bowl with the teriyaki sauce and refrigerate overnight.
Cut up all vegetables.
Grate up carrot, chop bell pepper, onion, celery and sliced mushrooms.