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. Recipe by: Better Homes and Gardens - May 1997 Posted to MC-Recipe Digest V1 #623 by The Taillons on May 29, 1997