Citrus Chicken And Rice Teriyaki
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Grains, Oriental, Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breast halves | |
| 1/3 | c | Teriyaki sauce, low-sodium |
| 3 | T | Teriyaki sauce, low-sodium |
| 2 | T | Peanut oil |
| 1/2 | t | Sesame seeds |
| 1/2 | t | Ginger, ground |
| 1/2 | c | Walnuts, chopped |
| 1 | c | Rice, long-graincooked |
| 1 | Orange, peeled & sectioned | |
| 1/2 | Lemon, sliced |
INSTRUCTIONS
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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 303
Calories From Fat: 169
Total Fat: 19.6g
Cholesterol: 73.1mg
Sodium: 64.2mg
Potassium: 302.7mg
Carbohydrates: 3.2g
Fiber: 1.1g
Sugar: <1g
Protein: 29g