Ginger Chicken Stir Fry
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)