| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Grains, Oriental |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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