teriyaki marinade:

1 tsp garlic powder
1 tsp ground ginger
2 Tb dry sherry
3 Tb light brown sugar
1/2 C corn oil
1 C low-sodium wheat-free soy sauce

1-1/2 lbs boneless skinless chicken breast, cut in strips for stir fry
2 Tb corn oil

non-stick cooking spray

1. Whisk together garlic powder, ground ginger and sherry into a smooth paste. Add brown sugar and mix thoroughly. Add corn oil gradually, mixing thoroughly. Add soy sauce and mix thoroughly.
3. Place chicken pieces in plastic zip bag. Cover with marinade. Allow to soak overnight, turning over every now and then.
4. Heat oil in wok until almost smoking hot. Spoon chicken strips from marinade with slotted spoon into wok and stir-fry until cooked through, 3-5 minutes. (You may need to stir-fry in batches to keep the wok hot. Add a bit more oil as needed.) Serve immediately with steamed rice or rice noodles.

Makes 6 servings.