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.