Ginger Chicken Stir-Fry
By: Anonymous
Published: Saturday, December 26, 2009 - 11:22pm

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

1 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. 2 Gradually add to skillet, stirring constantly, until thickened. Serve over hot rice. 3 *Or use 1 package (16 ounces) frozen vegetable mixture of your choice. 4 NOTE: Optional ingredients are omitted from the nutritional calculations. 5 When ingredient options appear in a recipe, the first ingredient choice is used for calculation.