Combine teriyaki sauce with water in shallow baking dish; add chicken pieces, coating well. Cover and refrigerate two hours. Drain marinade from chicken pieces.
Heat oil in large skillet or wok; stir-fry chicken and onion until chicken is lightly browned. Stir in frozen vegetables, ginger and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp.
Combine cornstarch with water in small bowl until smooth. Gradually add to skillet, stirring occasionally, until thickened. Serve over hot Texmati® rice.