1/2 cup teriyaki marinade
1/4 cup FRENCH'S® Classic Yellow® Mustard
1 tsp. minced garlic
2 bell peppers, cut into chunks
1/2 cup sliced green onion, 1-inch pieces
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
MIX teriyaki sauce, mustard and garlic; reserve.
HEAT 1 tbsp. vegetable oil in large wok or skillet. Stir-fry vegetables 3 min. until crisp-tender. Transfer to dish.
STIR-FRY chicken in same wok or skillet about 5 min. until well-browned. Return vegetables to wok. Add reserved tangy teriyaki sauce. Cook 1 to 2 min., stirring, until heated through and glazed.
*or teriyaki baste and glaze sauce.