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GINGER CHICKEN STIR-FRY

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Makes 6 servings.



Ingredients Needed For GINGER CHICKEN STIR-FRY
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* 1/4 cup teriyaki sauce
* 1/4 cup water
* 1 pound skinned and boned Chicken breasts, cut into 1-1/2-inch pieces
* 2 tablespoons vegetable oil
* 1 medium Onion, cut into eight wedges
* 1 16-ounce package frozen Broccoli, Cauliflower and carrot mixture*
* 1/2 teaspoon ground ginger
* 1/3 cup dry white wine or chicken broth
* 1 tablespoon cornstarch
* 1 tablespoon water
* 3 cups hot cooked brown rice
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Directions To Prepare GINGER CHICKEN STIR-FRY
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Combine teriyaki sauce with water in shallow baking dish; add Chicken pieces, coating well. Cover and refrigerate two hours. Drain marinade from Chicken pieces.
Heat oil in large skillet or wok; stir-fry Chicken and Onion until Chicken is lightly browned. Stir in frozen vegetables, ginger and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp.
Combine cornstarch with water in small bowl until smooth. Gradually add to skillet, stirring occasionally, until thickened. Serve over hot rice.




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Wednesday, June 28, 2017, 7:07 am


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