Ginger Chicken Stir-Fry

Ingredients

• 16 ounces savory vegetable frozen ( packaged mixture)
• 16 ounces savory vegetable frozen ( packaged mixture)
• 1 pound chicken breast cut into 1-½ inch pieces (skinned and boned)
• 1 cup chicken broth 
• 3 cups brown rice hot cooked
• 1 tablespoon cornstarch 
• 2 teaspoon ground ginger 
• 1 medium onion cut into 8 wedges
• 0.3 cup teriyaki sauce 
• 0.8 cup vegetable oil 
• 3 cups water 

Equipment

• bowl
• frying pan
• baking pan
• wok

Directions

1. In shallow baking dish, combine teriyaki sauce and water; add chicken pieces, coating well. Cover and refrigerate two hours.
2. 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.
3. 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.