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Oriental Ginger Chicken


  • 4 chicken breast halves, skinned and; boned
  • 1/4 cup soy sauce
  • 1/4 cup dry sherry
  • 1 garlic clove, minced
  • 2 tablespoons chopped green onion
  • 1 tablespoon brown sugar
  • 2 teaspoons ginger
  • 2 tablespoons vegetable oil
  • 1 (16 ounce) can Veg-All mixed vegetables, with liquid
  • 1 (8 ounce) can water chestnuts
  • 1 cup quick cooking rice


  1. Cut chicken into 2-inch 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 saucepan 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.

Yield: 4 servings

Posted by kdipaolo at Recipe Goldmine 6/14/01 8:38:11 pm.

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