Glazed Teriyaki Chicken Stir Fry Sub - cooking recipe

Ingredients

1/4 honey dijon mustard (or 1 tablespoon honey, mixed with enough dijon mustard to equal 1/4 cup)
2 tablespoons teriyaki sauce
1 tablespoon sugar
1 tablespoon freshly grated gingerroot
1 tablespoon cider vinegar or 1 tablespoon red wine vinegar
1 tablespoon oil
1 lb boneless chicken breast, cut into strips
1 cup coarsely chopped red peppers or 1 cup yellow pepper
1/2 cup chopped tomato
1/2 cup chopped red onion
4 hoagie rolls
2 cups shredded napa cabbage or 2 cups shredded romaine lettuce

Preparation

Combine mustard, teriyaki sauce, sugar,ginger and vinegar in a small bowl; set aside.
Heat oil in large skillet or wok over high heat; stir fry chicken about 5 minutes or until no longer pink.
Add vegetables (except cabbage or lettuce) and stir fry about 2 minutes longer or until just barely tender; pour sauce over stir fry and cook one minute.
Arrange lettuce on rolls and top with stir fry mixture; serve warm.