1/3 cup teriyaki sauce
1/2 tsp ground ginger
1 medium garlic clove, minced
1 1/2 lbs uncooked boneless skinless chicken breast tenders - (abt 12 tenders)
2 tsp canola oil
1 cup bamboo shoots
1 cup sliced water chestnuts
1 1/2 cups sliced carrots
1 1/2 cups shredded chinese cabbage
2 cups snow peas


Place teriyaki sauce, ginger and garlic in a large resealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes.
Heat oil in wok or large skillet over high heat until sizzling. Add vegetables and stir-fry 5 minutes. Remove from wok, cover to keep warm and set aside. (Note: Save time by purchasing two 12 ounces bags of ready-to-eat fresh Asian vegetables.)
Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes.
Add vegetables back to wok and stir until well combined. Serve hot.