1 c. soy sauce
1 T. ginger
1 T. garlic powder
1/4 c. sugar
Whisk all ingredients together.
Put 4 chicken breasts, cut into strips into marinade. Allow to marinade for 1 hour to overnight.
Heat 2 T. corn oil in a skillet. Add chicken. Saute until almost all pink is gone. Then add:
1 red pepper-cut into strips
1 1/2 c. sugar snap peas
Stir fry for 5 more minutes. Add a little of the teriyaki marinade. Serve over rice.