Citrus Chicken & Rice Teriyaki
Yield
4 servingsPrep
15 minCook
10 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each | chicken breast halves, boneless, skinless |
|
| 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 |
long grain rice
cooked |
|
| 1 | each |
oranges
peeled, sectioned |
|
| ½ | each |
lemon
sliced |
|
Trans-fat Free, Good source of fiber
Directions
Combine chicken and ½ cup teriyaki sauce in bowl.
Refrigerate for 1 to 2 hours.
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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