| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry, Main dish, Stir-fry |
6 |
Servings |
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 |
tb |
Vegetable oil |
| 1 |
md |
Onion; cut into 8 wedges |
| 16 |
oz |
Broccoli/cauliflower/carrots (frozen packaged mixture)* |
| 1/2 |
ts |
Ground ginger |
| 1/3 |
c |
White wine OR chicken broth |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Water |
| 3 |
c |
Hot cooked brown rice |
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 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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