Teriyaki Chicken-

1. In a medium bowl combine mirin, soy sauce, rice vinegar, sesame oil, sugar, garlic, ginger, red pepper flakes, and black pepper. Add chicken tossing to coat with the marinade. Cover and refrigerate for at least 30 minutes.
2. Heat vegetable oil in a wok over high heat. Remove the chicken from the marinade with a slotted spoon and place into the hot wok. Reserve the marinade. Stir-fry the chicken pieces until they are fully cooked (the internal temperature has reached 165 degrees); about 7-8 minutes. During the last few minutes of cooking pour the sauce into the wok with the chicken.
3. Cook until the sauce is bubbly.

Chicken Stir-Fry-

1. In a large bowl (or sealable plastic bag) combine honey, soy sauce, rice wine, garlic, ginger, sesame oil, and black pepper. Add chicken and toss with the marinade to coat. Cover and refrigerate for at least 3 hours to overnight.
2. Heat vegetable oil in the wok over high heat. Add chicken with the marinade and stir-fry until the chicken pieces are fully cooked (about 7-8 minutes).
3. Reduce heat, add the oyster sauce and stir in until the chicken pieces are coated with it.

Broccoli and Beef-

1. Slice steak against the grain thinly into strips. Place steak in a bowl or sealable bag.
2. Combine soy sauce, dry sherry, and cornstarch. Mix well, and pour mixture over steak strips. Marinate for 15 minutes to a half hour.
3. Heat the wok and add oil. Add minced garlic and ginger root and stir fry over medium-high heat for about 20 seconds. Add beef and stir fry stirring constantly for a couple minutes.
4. Add broccoli and stir fry for 5 minutes or until broccoli is cooked but still crispy and dark green.

Kung Pao Shrimp-

1. in a bowl combine sherry, cornstarch salt, and pepper. Mix well. Add shrimp and stir to coat. Let marinate in the refrigerator for at least 15 minutes.
2. In another bowl combine all sauce ingredients, mix well, cover and refrigerate until needed.
3. Heat the wok to medium heat, all a tablespoon of oil and add dried chilies and stir fry until the pepper began to char (just starting to turn black but do not completely char them). Remove from pan and set aside.
4. Add a tiny bit more oil. Add garlic and ginger stir fry for 15 seconds. Add shrimp and stir fry until shrimp turn pink (about 2 minutes)
5. Add peppers, peanuts and green onions to the pan. Increase the heat and pour the sauce into the pan and stir until thickened and bubbly. Serve with white rice.

Chicken Fried Rice-

1. Fry chicken pieces in oil until fully cooked or golden brown. Drain on paper towels and set aside. Beat eggs and fry in oil or butter and scramble. Remove from pan and set aside.
2. Add 1 teaspoon of sesame oil and one teaspoon of vegetable oil to the wok. Stir fry diced onion and garlic for 30 seconds, add peas and carrots mix and stir fry until vegetables are done to desired tenderness.
3. Add a little more oil and then add the rice and stir fry for a couple minutes. Add soy sauce and oyster sauce to the rice while stir frying.
4. Add the scrambled egg and chicken pieces and mix well. Heat thoroughly and serve.

Chicken Chow Mein-

1. In a medium bowl mix together egg white, oyster sauce, and cornstarch. Add the chicken and marinate for 30 minutes. Bring a pot of water to a boil. Add chow mein noodles and cook for 3 minutes. Remove from heat and rinse with cold water. Set aside.
2. Heat 2 tablespoons of vegetable oil in a wok over high heat. Add the chicken and stir fry for 7-8 minutes or until fully cooked (the internal temperature has reached 165 degrees). Remove the chicken from the wok and set aside. Clean out the wok.
3. Add a little more oil and add sliced onions and stir fry for one minute. Add the garlic and stir fry for another minute. Add the chicken and bean sprouts and continue to cook for an additional minute and then add the drained noodles. Toss the noodles with the rest of the ingredients in the wok and bring to a boil. Pour the cornstarch and water mixture into the wok. Continue to cook while stirring until the sauce has become thick and bubbly.