Yield: 4 servings

4 Chicken breast halves 1/2 ts Ginger,ground 1/3 c Teriyaki sauce,low-sodium 1/2 c Walnuts,chopped 3 tb Teriyaki sauce,low-sodium 1 c Rice,long-grain,cooked 2 tb Peanut oil 1 Orange,peeled & sectioned 1/2 ts Sesame seeds 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.

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