1 ginger root
1/2 c. teriyaki sauce
6 mushrooms
1 c. broccoli flowerets
1 med. onion
1/2 lb. skinless chicken breast
1 tbsp. cornstarch
1/4 c. water

Cut chicken into thin slices, across the grain. Cut broccoli into small flowerets. Quarter onion lengthwise and slice in 1/4 inch slices. Wash and trim mushrooms and cut into thin slices. Cut 4 to 5 thin slices from a fresh ginger root. Trim and quarter. Spray a skillet with cooking spray. Saute ginger with chicken and broccoli for 2 minutes, stirring often. Add onion and 1/4 cup teriyaki and cook for 3 minutes. Add mushrooms. Continue to cook until all vegetables and chicken are cooked. Add cornstarch mixed with 1/4 cup teriyaki sauce and 1/4 cup water. Cook and stir until thickened.