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MIX teriyaki sauce, mustard and garlic; reserve.
HEAT 1 tbsp. vegetable oil in large wok or skillet. Stir-fry vegetables 3 min. until crisp-tender. Transfer to dish.
STIR-FRY chicken in same wok or skillet about 5 min. until well-browned. Return vegetables to wok. Add reserved tangy teriyaki sauce. Cook 1 to 2 min., stirring, until heated through and glazed.