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Halftime Stir-Fry




Source of Recipe


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List of Ingredients




1 c Pineapple-orange juice
1/4 c Teriyaki sauce
1 tb Dark sesame oil
1 tb White wine vinegar
1 tb Cornstarch
2 ts Fresh grated gingerroot
1 Clove garlic; mince
1 ts Fresh grated lemon peel
1 1/2 lb Chicken breasts; skin, bone,
-1" pcs
1 tb Vegetable oil
3 c Chopped or julienned fresh
-vegetables*
6 c Cooked rice**
1 c Cashews
1/2 c Thinly sliced green onions

Recipe



*(such as: snow peas, carrots, celery, broccoli, red
or green bell pepper). **(cooked in chicken broth,
chilled)). Combine juice, teriyaki sauce, sesame oil,
vinegar, cornstarch, gingerroot, garlic and lemon peel
in large bowl; add chicken, cover and marinate in
refrigerator 1 hour or overnight. Drain chicken,
reserving marinade. Heat oil in large wok over
medium-high heat until hot. Add chicken; stir-fry 7 to
10 minutes or until chicken is brown and thoroughly
cooked. Remove chicken; set aside. Add vegetables,
cook 3 to 5 minutes or until crisp tender. Add rice,
reserved chicken, cashews and green onions. Stir
reserved marinade; pour over mixture. Cook and stir 3
to 4 minutes or until mixture thickens and is
thoroughly heated. Source: USA Rice Council.