ginger chicken stir-fry

Name: Ginger Chicken Stir-Fry
Cuisine: Asian
Ingredients: 1/4 cup(s) teriyaki sauce; 1/4 cup(s) water; 1 pound(s) chicken breasts, boneles, skinless and cut in 1 1/2; 2 tablespoon(s) vegetable oil; 1 medium onion, cut into eighths; 16 ounce(s) broccoli, cauliflower, carrots, frozen; 1/2 teaspoon(s) ground ginger; 1/3 cup(s) white wine; 1 tablespoon(s) cornstarch; 1 tablespoon(s) water; 3 cup(s) hot cooked brown rice

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Ingredients

1/4 cup teriyaki sauce
1/4 cup water
1 pound chicken breasts, boneles, skinless and cut in 1 1/2
2 tablespoons vegetable oil
1 medium onion, cut into eighths
16 ounces broccoli, cauliflower, carrots, frozen
1/2 teaspoon ground ginger
1/3 cup white wine
1 tablespoon cornstarch
1 tablespoon water
3 cups hot cooked brown rice

How To Make ginger chicken stir-fry

Step 1

In shallow baking dish, combine teriyaki sauce and water; add chicken pieces, coating well.

Step 2

Cover and refrigerate two hours.
Step 3

Drain marinade from chicken pieces.
Step 4

In large skillet or wok, heat oil; stir-fry chicken and onion until chicken is slightly browned.
Step 5

Stir in vegetables, ginger and wine.
Step 6

Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp.
Step 7

In small bowl, combine cornstarch and water until smooth.
Step 8

Gradually add to skillet, stirring constantly, until thickened.
Step 9

Serve over hot rice.
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