Stir-Fried Chicken Teriyaki recipe

1/3 cup vegetable oil
1/3 cup soy sauce
2 tablespoons light Molasses
2 Garlic cloves
2 teaspoons ground ginger
2 teaspoons dry mustard
5 Chicken Breasts -- cut in strips
boneless/skinless
1/2 cup bamboo shoots, canned -- sliced
1/2 cup snow peas
4 Green Onions -- sliced
cooked rice

Combine first 6 ingredients in bowl. Add chicken to marinade and stir.
Refrigerate at least 1 hour. Drain Chicken, saving marinade. Heat half
of marinade in Wok over medium-high heat. Add chicken and stir-fry 4
minutes. Add snow peas and bamboo shoots and stir-fry 1 minute. Add green
onion, stir fry until chicken is cooked through, about
1 minute. Serve with rice.