Chicken teriyaki stir-fry

1/2 lb chicken breast
1 tbsp oil 1 green pepper, cut into strips
1 carrot, cut into thin strips
1 6 oz package frozen peas, thawed

Sauce:
2 tbsp water
2 tbsp soy sauce
2 tbsp dry sherry
1 tbsp brown sugar
1 tbsp cornstarch
1/2 tsp dry mustard

1/8 tsp garlic powder

Cut chicken into thin strips; set aside. Heat oil in wok or skillet on medium-high heat for 2 to 3 minutes. Add green peppers and carrots. Stir-fry for 5 minutes, until tender but still crisp. Add peas and chicken; stir-fry for 3 minutes more. Combine sauce ingredients and pour over chicken mixture. Cook and stir until thickened. Serve over rice.