Ginger Chicken Stir-fry

Description
Makes 6 servings.

Ingredients

 * ¼ cup teriyaki sauce
 * ¼ cup water
 * 1 pound skinned and boned chicken breasts, cut into 1½-inch pieces
 * 2 tablespoons vegetable oil
 * 1 medium onion, cut into eight wedges
 * 1 x 16-ounce package frozen broccoli, cauliflower and carrot mixture
 * ½ teaspoon ground ginger
 * ⅓ cup dry white wine or chicken broth
 * 1 tablespoon cornstarch
 * 1 tablespoon water
 * 3 cups hot cooked brown rice

Directions

 * 1) Combine teriyaki sauce with water in shallow baking dish; add chicken pieces, coating well.
 * 2) Cover and refrigerate two hours. Drain marinade from chicken pieces.
 * 3) Heat oil in large skillet or wok; stir-fry chicken and onion until chicken is lightly browned.
 * 4) Stir in frozen vegetables, ginger and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp.
 * 5) Combine cornstarch with water in small bowl until smooth.
 * 6) Gradually add to skillet, stirring occasionally, until thickened.
 * 7) Serve over hot rice.