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Ginger Chicken Stir-fry

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      Title: GINGER CHICKEN STIR-FRY
 Categories: Poultry, Main dish, Stir-fry
      Yield: 6 Servings
 
    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
 
  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
 
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