Ginger chicken stir-fry

Yield: 6 Servings

Ingredients:

1/4 c Teriyaki sauce
1/4 c Water
1 lb Chicken breasts -- (skinned and boned) - cut into 1-1/2 inch pieces
2 tb Vegetable oil
1 md Onion; cut into 8 wedges
16 oz Broccoli/cauliflower/carrots - (frozen packaged mixture)*
1/2 ts Ground ginger
1/3 c White wine OR chicken broth
1 tb Cornstarch
1 tb Water
3 c Hot cooked brown rice

Instructions:

In shallow baking dish combine teriyaki sauce and water; add chicken pieces coating well. Cover and refrigerate two hours. Drain marinade from chicken pieces. In large skillet or wok heat oil; stir-fry chicken and onion until chicken is slightly browned. Stir in vegetables ginger and wine. Cover; simmer 4 to 5 minutes or until vegetables are tender crisp. In small bowl combine cornstarch and water until smooth. Gradually add to skillet stirring constantly until thickened. Serve over hot rice. *Or use 1 package (16 ounces) frozen vegetable mixture of your choice. Each serving provides: * 279 calories * 18.7 g. protein * 7.3 g. fat * 34.1 g. carbohydrate * 515 mg. sodium * 37 mg. cholesterol NOTE: Optional ingredients are omitted from the nutritional calculations. When ingredient options appear in a recipe the first ingredient choice is used for calculation. Source: Brown Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias