Ginger Chicken Stir-Fry

Ingredients

– 16 ounces Broccoli/cauliflower/carrots (frozen packaged mixture)*

– 1 pound Chicken breasts (skinned and boned) cut into 1-½ inch pieces

– cup White wine OR chicken broth

– 3 cups Hot cooked brown rice

– 1 tablespoon Cornstarch

– 2 teaspoon ground ginger

– 1 medium Onion, cut into 8 wedges

– 1/4 cup Teriyaki sauce

– 3/4 cup canola or vegetable oil

– 3 cups water

 

Preparation

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.

NOTE: Optional ingredients are omitted from the nutritional calculations.When ingredient options appear in a recipe, the first ingredient choice is used for calculation.