1/4 c. teriyaki sauce
1/4 c. water
1 lb. skinned & boned chicken breasts, cut into 1 1/2" pieces
2 tbsp. vegetable oil
1 med. onion, cut into 8 wedges
1 (16 oz.) pkg. frozen broccoli, cauliflower, carrot mixture
1/2 tsp. ginger
1/3 c. dry white wine
1 tbsp. cornstarch
1 tbsp. water
3 c. cooked brown rice

In shallow baking dish, combine teriyaki sauce and water. Add chicken pieces, coating well. Cover and refrigerate 2 hours. Drain marinade. In large wok or skillet, heat oil and 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 rice. Makes 6 servings.