Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Teriyaki sauce
1/4 c Water
1 lb Chicken breasts
-- (skinned and boned)
- cut into 1-1/2 inch pieces
2 tb Vegetable oil
1 md Onion; cut into 8 wedges
16 oz Broccoli/cauliflower/carrots
- (frozen packaged mixture)*
1/2 ts Ground ginger
1/3 c White wine OR chicken broth
1 tb Cornstarch
1 tb Water
3 c 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;
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.

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

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