Chick n' Shoots Teriyaki Recipe

In a large sauté pan, heat about 2 tablespoons oil and stir-fry ginger. Season chicken with salt and pepper, add to the pan, and stir fry until cooked. Add bamboo shoot, carrots, and teriyaki sauce. Stir-fry until vegetables are just cooked through.

Stir cornstarch in water and pour into the pan. Toss to coat and until sauce thickens. Season with salt and ground black pepper. Serve immediately with steamed rice.