Title: Ginger Chicken Stir-Fry
Categories: Poultry Entree Stirfry
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 p
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.

Source: Brown Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

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