GINGER CHICKEN STIR-FRY
Rachel Kane - Willingboro

1/4 cup teriyaki sauce
1/4 cup water
1 lb skinned and boned chicken breasts (cut into 1-1/2-inch pieces)
2 tbsp vegetable oil
1 medium onion (cut into eight wedges)
1 16-oz pkg frozen broccoli, cauliflower and carrot mixture
1/2 tsp ground ginger
1/3 cup dry white wine or chicken broth
1 tsp cornstarch
1 tbsp water
2 1/2 to 3 cups hot cooked rice

Combine teriyaki sauce with water in shallow baking dish; add chicken pieces, coating well. Cover and refrigerate two hours. Drain marinade from chicken pieces; discard marinade. Heat oil in large skillet or wok; stir-fry chicken and onion until chicken is lightly browned. Stir in frozen vegetables, ginger and wine. Cover; simmer four to five minutes, or until vegetables are tender-crisp. Combine cornstarch with water in small bowl until smooth. Gradually add to skillet, stirring occasionally, until thickened. Serve over hot rice. Makes six servings.

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