Place chicken in a plastic bag set in a shallow dish. For marinade, in
a small bowl stir together teriyaki sauce, sesame oil, gingerroot,
garlic and 1/2 tsp sugar. Pour over chicken in bag. Close bag.
Marinate in the refrigerator for 30 minutes, turning bag occasionally.
Drain chicken, discarding marinade.
Meanwhile, in a medium bowl combine cucumbers, vinegar, 1 1/2 tsp sugar,
salt and crushed red pepper. Cover and chill till serving time.
In a large nonstick skillet cook chicken in hot oil over medium heat for
10-12 minutes, turning once or till chicken is no longer pink. Remove
and cut chicken into bite-size strips. To serve, arrange cucumbers on a
plate. Top with chicken. Garnish with red peppers, if desired.
