Teriyaki Chicken Rice or Noodle Bowl

4 c. cooked rice
3 boneless skinless chicken breasts, cut into 1 in. cubes
1 green or red bell pepper, sliced long and thin
1/2 c. carrots, sliced long and thin
1/2 c. zucchini or broccoli, sliced thin (I use both)
1/2 onion, sliced long and thin
Teriyaki Sauce: Sauce is doubled from original recipe1/2 c. soy sauce
2 c. water
1 tsp. ground ginger or ginger powder
1/2 t. garlic powder (or fresh garlic, minced)
2/3 c. brown sugar
4 t. cornstarch
1/2 c. water

Start the rice cooking. For the sauce, mix all of the ingredients
together except for the 1/2 c. water and cornstarch in a medium to
large saucepan. In a small bowl, combine the cornstarch and 1/2 c.
cold water and dissolve. Add mixture to the sauce pan. Heat and
simmer until sauce thickens to desired thickness. Add water to thin
the sauce if it becomes too thick. Set sauce aside. For the rice bowl,
cut all of the vegetables and chicken and warm a wok or large skillet.
Once the pan is hot, add a tablespoon of oil to the pan. Add the cut
up pieces of chicken and saute unil golden brown and cooked
through (abou 7-10 minutes). Once chicken pices are cooked, set
aside. Add the onions to the hot pan and saute until slightly tender.
Add the peppers, carrots and zucchini to the pan and saute until
vegetables are al dente (not over cooked and mushy). Add the
chicken back to the pan and season with salt and pepper (or Montreal
Steak Seasoning). Pour a generous amount of the teriyaki sauce to
the pan and combine until sauce is warmed. Serve chicken &
vegetables over cooked rice.