Ginger Chicken Stir-fry

Ingredients

• teriyaki sauce
  ¼ cup
• water
  ¼ cup
• skinned and boned chicken breasts

  cut into 1½-inch pieces
  1 pound
• vegetable oil
  2 tablespoons
• onion

  cut into eight wedges
  1 medium
• x 16-ounce package frozen broccoli

  cauliflower and carrot mixture
  1 unit
• ground ginger
  ½ teaspoon
• dry white wine or chicken broth
  ⅓ cup
• cornstarch
  1 tablespoon
• water
  1 tablespoon
• hot cooked brown rice
  3 cups