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1/4 c Teriyaki sauce

1/4 c Water

1 lb Chicken breasts

-- (skinned and boned) - cut into 1-1/2 inch pieces 2 tb Vegetable oil

1 md Onion; cut into 8 wedges

16 oz Broccoli/cauliflower/carrots

- (frozen packaged mixture)* 1/2 ts Ground ginger

1/3 c White wine OR chicken broth

1 tb Cornstarch

1 tb Water

3 c Hot cooked brown rice

In shallow baking dish, combine teriyaki sauce and water; add chicken pieces, coating well. Cover and refrigerate two hours. Drain marinade from chicken pieces. In large skillet or wok, heat oil; 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 hot rice. *Or use 1 package (16 ounces) frozen vegetable mixture of your choice. Each serving provides: * 279 calories * 18.7 g. protein * 7.3 g. fat * 34.1 g. carbohydrate * 515 mg. sodium * 37 mg. cholesterol NOTE: Optional ingredients are omitted from the nutritional calculations. When ingredient options appear in a recipe, the first ingredient choice is used for calculation. Source: Brown Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias