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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: 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 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.
*Or use 1 package (16 ounces) frozen vegetable mixture of your choice.
Each serving provides:
* 279 calories
* 18.7 g. protein
* 7.3 g. fat
* 34.1 g. carbohydrate
* 515 mg. sodium
* 37 mg. cholesterol
NOTE: Optional ingredients are omitted from the nutritional calculations.
When ingredient options appear in a recipe, the first ingredient choice is
used for calculation.
Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
| Ingredients:
1/4 Cup(s) Chicken breasts
1/4 Cup(s) Chicken bouillon powder
2 Tablespoon(s) Squash, cubed, peeled
1 medium Onion; cut into 8 wedges
16 Ounce(s) Broccoli/cauliflower/carrots (frozen packaged mixture)*
1/2 Teaspoon(s) Ground ginger
1/3 Cup(s) White wine OR chicken broth
1 Tablespoon(s) Cornstarch
3 Cup(s) Hot cooked white rice |
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