Citrus Chicken & Rice Teriyaki
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 79 | ml |
teriyaki sauce
low-sodium |
|
| 45 | ml |
teriyaki sauce
low-sodium |
|
| 30 | ml |
peanut oil
|
|
| 2.5 | ml |
sesame seeds
|
|
| 2.5 | ml |
ginger
ground |
*
|
| 118 | ml |
walnuts
chopped |
|
| 237 | ml |
long grain rice
cooked |
|
| 1 | each |
oranges
peeled, sectioned |
|
| 0.5 | 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.
