Title: Ginger chicken stir-fry
 Categories: Poultry, Main dish, Stir-fry
      Yield: 6 Servings
 
    1/4 c  Teriyaki sauce
    1/4 c  Water
      1 lb Chicken breasts
           -- (skinned and boned)
           - cut into 1-1/2 inch pieces
      2 tb Vegetable oil
      1 md Onion; cut into 8 wedges
     16 oz Broccoli/cauliflower/carrots
           - (frozen packaged mixture)*
    1/2 ts Ground ginger
    1/3 c  White wine OR chicken broth
      1 tb Cornstarch
      1 tb Water
      3 c  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. Gradually add to skillet, stirring
  constantly, until thickened.  Serve over hot rice.
  
  *Or use 1 package (16 ounces) frozen vegetable mixture of your choice.
  
  Each serving provides: * 279 calories * 18.7 g. protein * 7.3 g. fat
  * 34.1 g. carbohydrate * 515 mg. sodium * 37 mg. cholesterol
  
  NOTE: Optional ingredients are omitted from the nutritional
  calculations. When ingredient options appear in a recipe, the first
  ingredient choice is used for calculation.