INGREDIENTS

INSTRUCTIONS

Rinse chicken; pat dry with paper towels. Cut into bite-size pieces;
set aside. For sauce in a bowl stir together thawed concentrate,
teriyaki sauce, cornstarch, and 1/3 cup cold water; set aside. Cook
vegetables in a small amount of water until crisp-tender; drain. Keep
warm.  Meanwhile, spray an unheated large skillet with nonstick
coating.  Preheat over medium heat. Add half of the chicken; stir-fry
for 2 to  3 minutes or until tender and no longer pink. Remove and
repeat with  remaining chicken, adding 1 to 2 teaspoons cooking oil, if
necessary.  Return all chicken to skillet. Push chicken from center of
skillet.  Stir sauce and add to center of the skillet. Cook and stir
until the  mixture is thickened and bubbly. Cook and stir for 1 minute
more.  Serve immediately over vegetables and couscous. If desired,
garnish  with orange wedges  Makes 4 to 5 servings.  WW Points: 6
Nutrition Facts per Serving: 425 cal., 30 g pro., 66 g carbo., 4 g
total fat (1 g sat. fat), 59 mg cholesterol, 7 g dietary fiber, 492  mg
sodium. Daily value: 129% vit. C, 81% vit. A, 26% folate, 23%
thiamine, 12% riboflavin, 56% niacin, 19% potassium.  Recipe by: Family
Favorites Lighter & Easier  Posted to EAT-LF Digest by Gail
<4paws@netrax.net> on Jan 11, 1999,  converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 393
Calories From Fat: 37
Total Fat: 4.1g
Cholesterol: 73.1mg
Sodium: 419.8mg
Potassium: 833.2mg
Carbohydrates: 51.4g
Fiber: 2.4g
Sugar: 20.9g
Protein: 35.6g