Title: Citrus Chicken and Rice Teriyaki
Categories: Poultry Vegetable Foreign
Yield: 4 Servings
| 4 | | Chicken breast halves |
| 1/3 | c | Teriyaki sauce,low-sodium |
| 3 | tb | Teriyaki sauce,low-sodium |
| 2 | tb | Peanut oil |
| 1/2 | ts | Sesame seeds |
| 1/2 | ts | Ginger,ground |
| 1/2 | c | Walnuts,chopped |
| 1 | c | Rice,long-grain,cooked |
| 1 | | Orange,peeled & sectioned |
| 1/2 | | Lemon,sliced |
1. Combine chicken and 1/2 cup teriyaki sauce in bowl. Refrigerate for 1-2
hours.
2. Drain chicken; slice into thin strips. Stir-fry chicken in oil in large
skillet over medium-high heat 5 minutes until cooked through. Add sesame
seeds, ginger, walnuts, 3 tablespoons teriyaki sauce and rice; stir-fry to
heat through. Add orange and lemon. Serve.
(Pam Pearson, Pawtucket RI)