Ginger Chicken Stir-Fry

Ingredients:

• 1 boil in bag rice (I use the brand Success)

• 1/4 cup soy sauce

• 1/4 cup water

• 1 lb. boneless, skinless chicken breasts,

• 2 tbsp olive oil

• 1/2 cup onion, chopped

• 1 package (16 oz.) frozen California mix vegetables (broccoli, cauliflower and carrot), thawed and drained well (you can use any frozen vegetable mix of your choice)

• 1/3 cup dry white wine or chicken broth

• 1 tsp ground ginger

• 1 tbsp cornstarch

• 1 tbsp water

Prepare rice according to package directions. (I use a rice cooker)

• Combine soy sauce and water in shallow baking dish. Add chicken, and coat chicken very well.

• Heat oil in large skillet over medium-high heat. Add chicken and onion; stir-fry until chicken is no longer pink in center.

• Stir in vegetables, wine (or chicken broth) and ginger.

• Reduce heat to low, cover.

• Simmer until vegetables are crisp and tender, about 10 - 15 minutes.

• Combine cornstarch and water in small cup, mix well.

• Gradually add to chicken mixture in skillet, stirring constantly.

• Cook until sauce is thickened.

• Serve over hot rice.

Makes 6 servings