Categories: Poultry, Main dish, Stir-fry 
      Yield: 6 servings 
  
    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