4    Chicken breast halves,

           -skinned and boned
    1/4 c  Soy sauce

    1/4 c  Dry sherry

      1    Garlic clove, minced

      2 T  Chopped green onion

      1 T  Brown sugar

      2 t  Ginger

      2 T  Vegetable oil

      1 cn VEG-ALL Mixed Vegetables,

           -with liquid (16 oz)
      1 cn Water chestnuts (8 oz)

      1 c  Quick cooking rice

  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.