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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: