Ingredients

4 chicken breast halves, skinned and boned
1/4 C. soy sauce
1/4 C. dry sherry
1 garlic clove, minced
2 Tbsp. chopped green onion
1 Tbsp. brown sugar
2 tsp. ginger
2 Tbsp. vegetable oil
1 can mixed vegetables, with liquid (16-oz.)
1 can water chestnuts (8-oz.)
1 C. quick cooking rice

Cooking Instructions

Cut chicken into 2-inch-long strips. Combine soy sauce, sherry, garlic, onion, brown sugar and 1 tsp. of the ginger in 1-quart bowl. Add chicken and stir until well coated. Heat oil in large skillet; stir-fry chicken until cooked. Meanwhile, place mixed vegetables, water chestnuts (liquid included) in 2-quart sauce pan with remaining tsp. of ginger; bring to boil. Stir in rice, remove from heat, cover and let stand for 5 minutes. Serve chicken over rice and vegetables.
 
 
"For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)