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.