Stir fried chicken

Credit goes to Stephanie for this one. It’s easy, and it tastes great. Even better, it’s somewhat healthy. It has no saturated fats, few preservatives, and lots of vegetables. It’s a bit spicy though, so beware. Ladle this stuff over steamed rice and you will be nice an’ full……. for about an hour. :)
Serves 4.

You will need:

A Wok.............. (BIGGER is better).
3 sticks of celery chopped up into bits.
1 green Bell Pepper, chopped into medium sized bits.
1 red Bell Pepper, chopped into medium sized bits.
2 Carrots cut into pieces the size of matchsticks, (Julienne style).
1 large Yellow Onion, rough chopped.
2 stalks of broccoli, rough chopped, with the stems cut off and thrown away.
8 ounces of sliced mushrooms.
4 large boneless/skinless chicken breasts, cut into McNugget sized pieces.
½ tsp of Chinese Five Spice.
1 tbsp hot chili oil.
1 tbsp extra virgin Olive Oil.
1 tbsp oregano.
1/4 tsp Cayenne pepper.
4 cloves of Garlic, smushed up and diced.
2 tbsp Rice Vinegar.
2 ½ tbsp soy sauce.
18 0z. World harbors tropical style “Hot Teriyaki” sauce.
½ cup White-cooking sherry.

Some assembly required:

Heat the wok over a hot flame, add olive, and hot chili oil.
Add chicken, garlic, and stir-fry for 5 minutes.
Add cayenne pepper, onion, carrots, and celery.
Stir in vinegar, soy sauce. Add Chinese 5 spice, oregano, and stir-fry for 4 minutes.
Add bell peppers, Teriyaki sauce, and cooking sherry.
Cover and steam for 20 minutes, stirring occasionally.
Add mushrooms and broccoli, cover and steam for another 10 minutes.
Remove from heat, and pour over steamed rice, and ENJOY.