Cut chicken breast quarters across the breast into strips about 1/4-inch thick.

Place chicken strips in a bowl with the teriyaki sauce.

Refrigerate the chicken and teriyaki sauce mixture overnight (at least 8 hours).

Cut up all vegetables: carrot, bell pepper, onion, celery, and mushrooms.

Grate the carrot.

Chop the bell pepper.

Chop the onion.

Chop the celery.

Slice the mushrooms.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add crushed garlic to the hot oil and sauté briefly.

Add the marinated chicken to the skillet and stir-fry until cooked through.

Add the grated carrot, chopped bell pepper, chopped onion, chopped celery, and sliced mushrooms to the skillet.

Stir-fry the vegetables until tender-crisp.

Add frozen garden peas and cubed pineapple (or apples) to the skillet.

Stir in the water (or pineapple juice if using pineapple).

In a small bowl, mix cornstarch with a little cold water to form a slurry.

Pour the cornstarch slurry into the skillet and stir until the sauce thickens.

Season with salt and pepper to taste.

Serve hot over rice or noodles.