Ginger Chicken Stir-fry

Description
Makes 6 servings.

Ingredients

 * 1/4 cup teriyaki sauce
 * 1/4 cup water
 * 1 pound skinned and boned chicken breasts, cut into 1-1/2-inch pieces
 * 2 tablespoons vegetable oil
 * 1 medium onion, cut into eight wedges
 * 1 16-ounce package frozen broccoli, cauliflower and carrot mixture*
 * 1/2 teaspoon ground ginger
 * 1/3 cup dry white wine or chicken broth
 * 1 tablespoon cornstarch
 * 1 tablespoon water
 * 3 cups hot cooked brown rice

Directions
Combine teriyaki sauce with water in shallow baking dish; add chicken pieces, coating well. Cover and refrigerate two hours. Drain marinade from chicken pieces.

Heat oil in large skillet or wok; stir-fry chicken and onion until chicken is lightly browned. Stir in frozen vegetables, ginger and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp.

Combine cornstarch with water in small bowl until smooth. Gradually add to skillet, stirring occasionally, until thickened. Serve over hot rice.