I finally came up with this Teriyaki dish based on a few other recipes and I do declare that it's delicious.
1 lb boneless, skinless chicken breast, cut into half-inch pieces
1 tbsp canola oil
1 c quinoa or basmati rice, cooked
2 tbsp tapioca flour
2 tbsp water + 1 c water
2 tbsp molasses
2 tbsp agave nectar
1/2 tsp ground ginger
1/4 tsp garlic powder
3 tbsp lemon juice
16-oz bag frozen broccoli, carrots, & water chestnuts, thawed & drained
Cook chicken with oil in a skillet over medium-high heat, until no longer pink.
Set aside and keep warm.
Combine tapioca flour and 2 tbsp water; set aside.
Combine 1 cup water, molasses, agave, ginger, garlic powder, and lemon juice in saucepan.
Heat, then stir in flour mixture until slightly thickened.
Add sauce and veggies to the chicken.
Over high heat, stir constantly until boiling.
Reduce heat until it bubbles gently.
Cover and cook for six minutes.
Serve over quinoa or rice.