Korean Teriyaki



1/2 pound boneless skinless chicken breast,  cut into pieces
1 1/2 tablespoons sugar
3 tablespoons gluten-free soy sauce
1 tablespoon vinegar
1 teaspoon garlic powder
1 teaspoon sesame seeds
1 teaspoon sesame oil
4 ounce can mushrooms
1 cup frozen peas

Directions :
1. Start rice.  Put one cup of rice,  two cups water in a saucepan on high heat.  When water level is just above rice,  change to low heat.
2. In a large skillet, saute soy sauce,  vinegar,  sesame oil,  garlic powder,  sesame seeds,  and sugar on medium for two minutes. 
3. Add chicken,  mushrooms,  and peas to skillet.
4. Saute for ten minutes (chicken will be fully cooked and peas will be bright green).

You can either serve over rice or mix the rice into the Teriyaki.

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