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Heat Teriyaki sauce, water, ginger, onion and garlic powder to a boil. Cook for 2 Minutes. Let cool and pour over chicken. Marinate for at least 20 minutes. Drain Chicken reserving the marinade. Heat wok and add oil. Add chicken stirring quickly to cook. About 5-7 minutes. Add vegetables, cooking until desired crispness. Place chicken and vegetables on a platter. Pour marinade into wok and heat to boil. Mix cornstarch with 2-3 Tbsp cold water. Slowly add to marinade. Heat until thickened. Pour over chicken and vegetables. Serve with rice. Variation: Substitute lean beef for chicken.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Real fermented mirin — sweet rice wine for glazes and teriyaki
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Real fermented mirin — sweet rice wine for glazes and teriyaki
Record your recipes and experiments — organized cooking journal