1/4 c. bottled teriyaki sauce
1/4 c. water
1 lb. skinned and boned chicken breasts, cut into 1 1/2 inch pieces
2 tbsp. vegetable oil
1 med. onion, cut into 8 wedges
1 1/2 c. coarsely shredded cabbage or napa
1 c. thinly sliced carrots
1 c. broccoli florets
1/2 tsp. ground ginger
1/3 c. dry white wine or chicken broth
1 tbsp. cornstarch
1 tbsp. water
3 c. hot cooked brown rice

Combine the teriyaki sauce and water in a shallow baking dish. Add chicken pieces and stir to coat well. Cover and refrigerate two hours. Drain marinade from chicken pieces when ready to stir-fry and discard marinade.

Heat oil in a large skillet or wok; stir-fry chicken and oil until chicken is slightly browned, less than 5 minutes. Stir in cabbage, carrots and broccoli with ginger and wine. Cover pan and simmer about 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 rice.