Categories: Main dish, Poultry
Yield: 4 servings

4 Chicken breast halves,
-skinned and boned
1/4 c Soy sauce
1/4 c Dry sherry
1 Garlic clove, minced
2 T Chopped green onion
1 T Brown sugar
2 t Ginger
2 T Vegetable oil
1 cn VEG-ALL Mixed Vegetables,
-with liquid (16 oz)
1 cn Water chestnuts (8 oz)
1 c Quick cooking rice

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.

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