Zubereitung

1. 1

   In shallow baking dish, combine teriyaki sauce and water; add chicken pieces, coating well. Cover and refrigerate two hours.

2. 2

   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.

3. 3

   Serve over hot rice.*Or use 1 package (16 ounces) frozen vegetable mixture of your choice.NOTE: Optional ingredients are omitted from the nutritional calculations.When ingredient options appear in a recipe, the first ingredient choice is used for calculation.