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.