Here you go. I don't think it's behind a firewall, but I'm screenshotting the sauce part.
The entire recipe was good, but it needed a lot of salt at the table. I deliberately under-salt when I cook (non-baking) to let people add to taste, but this was ridiculous. And I've started using a bag o'stir-fry vegetables, same area of the produce section with the bagged snow peas, etc. I also add snow peas, because I generally double the vegetables in any kind of meat+veg meal, like casseroles. Anyway:
(recipe is for the sauce plus the stir-fry)
In just over half an hour this delicious teriyaki chicken stir fry recipe is ready. It's an awesome weeknight meal with juicy chicken and a sticky-sweet sauce made from everyday ingredients!
www.saltandlavender.com
View attachment 655511
(This part is me again) Add all the sauce ingredients to a bowl and set it aside while you prepare the stir-fry however you like, and 1-2 minutes before it's done, pour the sauce into the stir-fry and stir (duh) it in. It starts to bubble and thicken quickly. Once it does, dinner's ready.