Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Combine teriyaki sauce with water in shallow baking dish; add chicken pieces, coating well.
  2. Cover and refrigerate two hours. Drain marinade from chicken pieces.
  3. Heat oil in large skillet or wok; stir-fry chicken and onion until chicken is lightly browned.
  4. Stir in frozen vegetables, ginger and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp.
  5. Combine cornstarch with water in small bowl until smooth.
  6. Gradually add to skillet, stirring occasionally, until thickened.
  7. Serve over hot rice.

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