4    Chicken breast halves,
-skinned and boned
1/4 c  Soy sauce
1/4 c  Dry sherry
1    Garlic clove, minced
2 tb Chopped green onion
1 tb Brown sugar
2 ts Ginger
2 tb 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.