Ginger Chicken Stir-Fry

Photo: flickr user avlxyz

Ingredients

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

cup White wine OR chicken broth

1 tablespoon Cornstarch

1 tablespoon Water

3 cups Hot cooked brown rice

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.