Ginger Chicken Stir-Fry
Yum! I added some sliced red bell pepper strips to give the dish more colour. Used fresh broccoli instead of mixed frozen veggies, and added a drizzle of sesame oil and rice vinegar in the end as well as some sesame seeds. Enjoyed the dish with a bowl of rice, so good!
skinned and boned, cut into 11/2 inch pieces
cut into 8 wedges
peeled and minced, fresh
or chicken broth
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, garlic, 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.
Drizzle a splash of vinegar.
Serve over hot rice.