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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 8 wedges
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot mixture
1/2 tsp. ground ginger
1/3 cup dry white wine or chicken broth
1 Tbsp. cornstarch
1 Tbsp. water
3 cups hot cooked brown rice
Combine teriyaki sauce with water in shallow baking dish; add chicken pieces, coating well. Cover and refrigerate 2 hours. Drain marinade from chicken pieces. 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 4-5 minutes, or until vegetables are tender-crisp. Combine cornstarch with water in small bowl until smooth. Gradually add tos killet, stirring occasionally, until thickened. Serve over hot rice. (Courtesy of the USA Rice Federation)
Serves 6
| Calories: | 297 |
| Total Fat: | 8g |
| Cholesterol: | 48mg |
| Sodium: | 726mg |
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