Ginger Chicken Stir-Fry

Recipe Ingredients

1/4 cup	59ml	Teriyaki sauce
1/4 cup	59ml	Water
1 lb	454g / 16oz	Chicken breasts - - (skinned and boned
		Cut into 1-1/2 inch pieces
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - cut into 8 wedges (medium)
16 oz	454g	Broccoli/cauliflower/carrots - (frozen packaged mix
1/2 teaspoon	2.5ml	Ground ginger
1/3 cup	78ml	White wine or chicken broth
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Water
3 cups	480g / 16oz	Hot cooked brown rice

Recipe Instructions

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.

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

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