Citrus chicken & rice teriyaki
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breast halves | |
| ⅓ | cup | Teriyaki sauce,low-sodium |
| 3 | tablespoons | Teriyaki sauce,low-sodium |
| 2 | tablespoons | Peanut oil |
| ½ | teaspoon | Sesame seeds |
| ½ | teaspoon | Ginger,ground |
| ½ | cup | Walnuts,chopped |
| 1 | cup | Rice,long-grain,cooked |
| 1 | Orange,peeled & sectioned | |
| ½ | Lemon,sliced | |
Directions
1. Combine chicken and ½ 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)