Stir-fry mixed vegetables with chicken

Ingredients
1/3 cup(s) teriyaki sauce
1/2 tsp ground ginger
1 medium garlic clove(s), minced
1 1/2 pound(s) uncooked boneless, skinless chicken breast, tenders (about 12 tenders)*
2 tsp canola oil
1 cup(s) bamboo shoots
1 cup(s) canned water chestnuts, sliced
1 1/2 cup(s) carrot(s), sliced
1 1/2 cup(s) Chinese cabbage, shredded
2 cup(s) snow peas

Instructions

1. Place teriyaki sauce, ginger and garlic in a large re-sealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes.
2. Heat oil in a wok (or a large skillet) over high heat until shimmering (very hot). Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.
3. Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes.
4. Add vegetables back to wok and stir until well combined; serve hot. Yields about 3 chicken tenders and 1 1/2 cups of vegetables per serving.