Ginger Chicken Stir-Fry - cooking recipe

Ingredients

1/4 c. teriyaki sauce
1/4 c. water
1 lb. skinned, boned chicken breast, cut into 1 1/2-inch pieces
2 Tbsp. vegetable oil
1 medium onion, cut into 8 wedges
1 (16 oz.) pkg. frozen broccoli, cauliflower and carrot mix
1/2 tsp. ground ginger
1/3 c. dry wine or chicken broth
1 Tbsp. cornstarch
1 Tbsp. water
3 c. hot cooked brown rice

Preparation

Combine teriyaki sauce and 1/4 cup water in shallow baking dish; add chicken pieces, coating well.
Cover and refrigerate 2 hours.
Drain marinade from chicken.
Heat oil in large skillet or wok; stir-fry chicken and onion until chicken is slightly browned.
Stir in vegetables, ginger and wine.
Cover and simmer 4 to 5 minutes or until vegetables are tender-crisp.
Combine cornstarch and water in small bowl until smooth.
Gradually add to skillet, stirring constantly until thickened.
Serve over rice. Yields 6 servings.
Low fat!