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 the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)