Teriyaki Stir Fry

Teriyaki Stir Fry
3 large chicken breasts
3 carrots, peeled and cut into matchsticks
1 can bamboo shoot or water chestnuts

Teriyaki Sauce
2/3 cup sugar
8 T. rice vinegar
6 T. soy sauce
4 level tbsp corn starch
1 cup water

Saute chicken breast and vegetables in a large non stick skillet. In a saucepan combine sugar, vinegar and soy sauce. Stir over medium heat until sugar is dissolved. Combine corn starch and water and stir. Add to sugar mixture a little at a time until all is incorporated. Stir and heat until boiling and sauce thickens.

Serve over chicken, vegetables and steamed white rice.