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.