| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halves, skinned and boned |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Dry sherry |
| 1 |
|
Garlic clove, minced |
| 2 |
tb |
Chopped green onion |
| 1 |
tb |
Brown sugar |
| 2 |
ts |
Ginger |
| 2 |
tb |
Vegetable oil |
| 1 |
cn |
VEG-ALL Mixed Vegetables, with liquid (16 oz) |
| 1 |
cn |
Water chestnuts (8 oz) |
| 1 |
c |
Quick cooking rice |
INSTRUCTIONS
1. Cut chicken into 2"-long strips.
2. Combine soy sauce, sherry, garlic, onion, brown sugar and 1 teaspoon of
the ginger in 1-quart bowl.
3. Add chicken and stir until well coated.
4. Heat oil in large skillet; stir-fry chicken until cooked.
5. Meanwhile, place VEG-ALL, water chestnuts (liquid included) in 2-quart
sauce pan with remaining teaspoon of ginger; bring to boil.
6. Stir in rice, remove from heat, cover and let stand 5 minutes.
7. Serve chicken over rice and vegetables.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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