A great recipe for summer cook-outs, because the marinade is made the day before, saving time when guests arrive. It is also very low calorie for dieters. Can be made up in quantity then individually frozen.

FOR THE MARINADE:

1 bottle La Choy Vegetable Stir Fry
1/4 c. soy sauce
1/4 c. white wine
1/4 c. La Choy Sweet and Sour Sauce
1 tsp. Worcestershire sauce
1 tbsp. wine vinegar
1/4 tsp. dried mustard
1/4 tsp. garlic powder

In a large bowl, mix all ingredients for marinade. Work in chicken breasts making sure all pieces are individually covered with marinade. Let set overnight in refrigerator.

Roast on Bar-B-Que grill over moderate heat, avoiding high flames. Turn several times, basting with the marinade until the chicken is mahogany brown and meat is just cooked throughout, about 165 F.