Ginger Chicken Stir-Fry
1/4 cup Teriyaki sauce
1/4 cup Water
1 pound Chicken breasts (skinned and boned) cut into 1-½ inch pieces
2 tablespoons Vegetable oil
1 medium Onion, cut into 8 wedges
16 ounces Broccoli/cauliflower/carrots (frozen packaged mixture)*
1/2 teaspoon Ground ginger
1 tablespoon Cornstarch
1 tablespoon Water
3 cups 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.
*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.