This recipe was entered in the 1990 Rice Dish Contest by Alleene Hill and her sister-in-law, the late Mary Frances Turner. Mrs. Hill is the wife of longtime rice farmer, Rice Farmers Coop member, and past president. Mrs. Turner is the mother of Tommy Turner, who is a member of RFC and past director. His late father, Marvin, was a member of RFC and consistently harvested the first rice in the area.
¼ cup Teriyaki sauce
¼ cup Water
1 lb. Skinned and boned chicken breasts, cut into 1 ½“pieces
2 Tablespoons Vegetable Oil
1 Medium onion, cut into eight wedges
1 (16 oz.) Frozen broccoli, cauliflower, and carrot mixture*
1/3 teaspoon Ground ginger
1/3 cup Dry white wine or chicken broth
1 Tablespoon Cornstarch
1 Tablespoon Water
3 Cups Cooked brown rice
In shallow baking dish, combine teriyaki sauce and water, add chicken pieces, coating well. Cover and refrigerate two hours. Drain marinate 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 constantly stirring, until thickened. Serve over fluffy rice. Makes 6 servings.
*Or use 1 package (16 oz.) frozen vegetable mixture of your choice. Tip: The self-life of brown rice under normal conditions is shorter than that of white rice. The outer bran layer on brown rice contains oil, which can become rancid. Therefore, refrigerated storage is recommended for longer shelf-life.