Warm large saute pan over range and add oil when hot.
Do not use a strong flavored oil and use sparingly.
The oil is mostly to coat the vegetables.
Add the onions and stir until they become hot.
Add the mushrooms and stir well into the onions.
When mushrooms become heated add the garlic.
Stir very well.
After a minute or so ( do not burn the garlic) add the wine to stop the cooking process of the garlic.
Add the teriyaki sauce, spices, and green onion to the wine/vegie mixture.
Bring to a low simmer and add the chicken.
Simmer chicken about 15 minutes on each side, turning once.
Occasionally stir the sauce.
When sauce and chicken has cooked about 20 minutes, add the tomato sauce and stir in well.
When the chicken is done, remove from the sauce.
Sauce should be reduced by about half at that point.
Add small amounts of arrowroot and stir quickly until gravy like thickness is achieved.
Return the chicken to the sauce.
Serve sauce over rice.
Note on chicken: We used Tyson pre-cooked breast filets with the mesquite grilling and they worked well.
If you use an uncooked breast filet, pre-cook it before adding to sauce.
as the cooking in the sauce is mainly to mix the flavors.
Note on onions: If you can get them use Walla Walla sweet onions.
Vidalia onions are also a good choice.
If sweet onions are not available, use the mildest onion you can find.
Note on wine: This dish does not require an expensive wine, but use a wine that you enjoy drinking.
The wine flavor will be a major flavor in the dish.
Note on arrowroot: Arrowroot is tapioca ground up to a fine powder.
It thickens a dish instantly and adds no flavor to the dish.
For dishes like this where flavors of the thickener could change the flavor of the dish, it works very well.