Ginger Chicken Stir-Fry

Ingredients

• 14 c teriyaki sauce
• 14 c water
• 1 lb skinned boned chicken breast cut into 1 12-inch pieces
• 2 Tbsp vegetable oil
• 1 medium onion cut into 8 wedges
• 1 16 oz pkg frozen broccoli cauliflower and carrot mix
• 12 tsp ground ginger
• 13 c dry wine or chicken broth
• 1 Tbsp cornstarch
• 1 Tbsp water
• 3 c hot cooked brown rice

Directions

1. Combine teriyaki sauce and 14 cup water in shallow baking dish add chicken pieces coating well
2. Cover and refrigerate 2 hours
3. Drain marinade from chicken
4. Heat oil in large skillet or wok stir-fry chicken and onion until chicken is slightly browned
5. Stir in vegetables ginger and wine
6. Cover and simmer 4 to 5 minutes or until vegetables are tender-crisp
7. Combine cornstarch and water in small bowl until smooth
8. Gradually add to skillet stirring constantly until thickened
9. Serve over rice Yields 6 servings
10. Low fat