Teriyaki Stir-Fry, GF

3/4 cup Tamari soy sauce (check label for gluten free)
1/4 cup sugar
1 1/2 TBS seasoned rice wine vinegar
3 garlic cloves
1 inch piece peeled, grated fresh ginger
1 1/2 lbs. boneless skinless chicken breast
2-3 TBS pure cornstarch
8 oz. fresh sliced mushrooms
2-3 small zucchini, julienned
4 green onions, sliced
1 red pepper, julienned
1/4 cup diagonally sliced celery
1 can sliced waterchestnuts
2 TBS olive oil
2 TBS butter
Rice
Salt
Pepper

Mix sauce ingredients in a small bowl: Tamari, sugar, ginger, & 1 clove minced garlic.

Cut chicken into bite size pieces. Place in a ziploc bag with cornstarch. Shake to coat chicken. In a large skillet or wok, heat olive oil. Stir-fry chicken over medium high heat until no longer pink inside and light golden brown. Fry in batches if necessary, so as not to crowd the pan. Lightly salt and pepper.


Remove chicken from pan and set aside. Add butter to skillet, add remaining garlic and vegetables. Stir-fry until crisp tender.


Remove vegetables (you can add them to the dish of chicken.) Pour sauce into pan and heat. Place chicken & vegetables into the sauce, stirring to coat all. If desired, 2 tsp. of cornstarch mixed into 1 TBS water can be added to thicken sauce. Serve over steamed rice.