Ingredients

1/4 C. teriyaki sauce
1/4 C. water
1 lb. chicken breasts, skinned and boned, cut into 1-1/2-inch pieces
2 Tbsp. vegetable oil
1 medium onion; cut into 8 wedges
16 oz. broccoli/cauliflower/carrots (frozen packaged mixture)
1/2 tsp. ground ginger
1/3 C. white wine or chicken broth
1 Tbsp. cornstarch
1 Tbsp. water
3 C. hot cooked brown rice

Cooking Instructions

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 for 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.
 
 
For to us a child is born, to us a son is given; and the government shall be upon his shoulder, and his name shall be called Wonderful Counselor,?Mighty God, Everlasting Father, Prince of Peace.(Isaiah 9:6)