Recipe - Ginger Chicken Stir-Fry

One fourth cup Teriyaki sauce
One fourth cup Water
1 pound Chicken breasts
(skinned and boned)
cut into 1One half inch pieces
2 tablespoon Vegetable oil
1 md Onion; cut into 8 wedges
16 ounce Broccoli/cauliflower/carrots
(frozen packaged mixture)*
One half teaspoon Ground ginger
1/3 cup White wine OR chicken broth
1 tablespoon Cornstarch
1 tablespoon Water
3 cup 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; stirfry 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip