Title: Oriental Ginger Chicken
Categories: Entree Poultry
Yield: 4 Servings

4		Chicken breast halves, skinned and boned
1/4	c	Soy sauce
1/4	c	Dry sherry
1		Garlic clove, minced
2	tb	Chopped green onion
1	tb	Brown sugar
2	ts	Ginger
2	tb	Vegetable oil
1	cn	VEG-ALL Mixed Vegetables, with liquid (16 oz)
1	cn	Water chestnuts (8 oz)
1	c	Quick cooking rice
1. Cu	t ch	icken into 2"-long strips.

2. Combine soy sauce, sherry, garlic, onion, brown sugar and 1 teaspoon of the ginger in 1-quart bowl.

3. Add chicken and stir until well coated.

4. Heat oil in large skillet; stir-fry chicken until cooked.

5. Meanwhile, place VEG-ALL, water chestnuts (liquid included) in 2-quart sauce pan with remaining teaspoon of ginger; bring to boil.

6. Stir in rice, remove from heat, cover and let stand 5 minutes.

7. Serve chicken over rice and vegetables.

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