Instructions: 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.

NOTE: Optional ingredients are omitted from the nutritional calculations.

When ingredient options appear in a recipe, the first ingredient choice is used for calculation.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.