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.