Teriyaki Chicken Marinade for stir fry

1 1/2 pound chicken breast, strips
1/4 tsp ginger, ground
2 tsp mustard, dry
1/4 c oil
1/2 cup soy sauce
1 tsp garlic, minced
2 Tbsp molasses
6 cup stir fry veggies

**rice or pasta on hand.

Combine all marinade ingredients. Place chicken strips in a freezer bag. Pour marinade over meat. Veggies in a seperate baggie.

Label, seal, and freeze.
To serve: thaw the meat and marinade. Heat 2 T oil in a large skillet or wok. Drain marinade from meat and discard. Add the meat strips and cook them rapidly stirring frequently. Don't overcook chicken, but cook til done. REmove meat and keep warm. Add veggies to the hot skillet. Stir constantly, cook til done. Put the chicken back in the pan for a minute. Serve with hot rice or pasta.