Make Gluten free for KT,
1/4 cup tamari (ensure gluten-free as needed // if soy-free, sub coconut aminos)
2-3 Tbsp maple syrup
2 Tbsp rice vinegar
3/4 cup water
3 cloves garlic, roughly chopped
2 tsp cornstarch

Meat: Cut the chicken up into bite sized pieces and cook them in a pan with some oil. In a separate pan, stir-fry two-thirds of the frozen vegetables in oil, until slightly tender. Once the vegetables are almost finished (you may need to drain some of the water out first), add the chicken into the same pan and add teriyaki sauce to taste.

If easy to do so, portion out some for Valerie before adding teriyaki sauce.

Vegetarian: Cut the tofu into approx. 1 inch pieces and lightly fry in oil. In a separate pan, stir-fry one-third of the frozen vegetables in oil, until slightly tender. Once the vegetables are almost finished, add the tofu into the same pan and add teriyaki sauce to taste.