Instructions: Cut chicken into thin slices; combine with 1 Tbsp. teriyaki baste & glaze.

Let stand 30 minutes. Heat oil in hot wok or large skillet over high heat. Add garlic and ginger; cook until fragrant. Add chicken and whites of green onions; stir-fry 3 minutes. Add tomatoes, green onion tops and remaining 3 Tbsp. baste & glaze. Cook, stirring, until vegetables are thoroughly heated and coated with glaze.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.