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

  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