Citrus Chicken and Rice Teriyaki
21
Ingredients
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 |
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.
Nutrition Facts
Serving Size 231g (8.1 oz)