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Yield:
4 Servings
Ingredients:
Instructions:
Instructions: 1. Cut chicken into 2"-long strips.
2. Combine soy sauce, sherry, garlic, onion, brown sugar and 1 teaspoon of the ginger in 1-quart bowl. 3. Add chicken and stir until well coated. 4. Heat oil in large skillet; stir-fry chicken until cooked. 5. Meanwhile, place VEG-ALL, water chestnuts (liquid included) in 2-quart sauce pan with remaining teaspoon of ginger; bring to boil. 6. Stir in rice, remove from heat, cover and let stand 5 minutes. 7. Serve chicken over rice and vegetables. Email this Recipe:
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