Recipe - Oriental Ginger Chicken

4 Chicken breast halves,
skinned and boned
One fourth cup Soy sauce
One fourth cup Dry sherry
1 Garlic clove, minced
2 tablespoon Chopped green onion
1 tablespoon Brown sugar
2 teaspoon Ginger
2 tablespoon Vegetable oil
1 cn VEGALL Mixed Vegetables,
with liquid (16 oz)
1 cn Water chestnuts (8 oz)
1 cup Quick cooking rice

1. Cut chicken into 2"long strips.

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

3. Add chicken and stir until well coated.

4. Heat oil in large skillet; stirfry chicken until cooked.

5. Meanwhile, place VEGALL, water chestnuts (liquid included) in 2quart
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini