Halftime Stir-fry

Description

Makes 6 – 8 servings

Ingredients

• 1 cup pineapple-orange juice
• ¼ cup teriyaki sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon white wine vinegar
• 1 tablespoon cornstarch
• 2 teaspoons fresh grated gingerroot
• 1 clove garlic, minced
• 1 teaspoon fresh grated lemon peel
• 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 3 cups chopped or julienned fresh vegetables such as: snow peas, carrots, celery, broccoli, red or green bell pepper
• 6 cups cooked rice, cooked in chicken broth, chilled
• 1 cup cashews
• ½ cup thinly sliced green onions

Procedures

1. Combine juice, teriyaki sauce, sesame oil, vinegar, cornstarch, gingerroot, garlic and lemon peel in large bowl.
2. Add chicken,.
3. Cover and marinate in refrigerator 1 hour or overnight.
4. Drain chicken, reserving marinade.
5. Heat oil in large wok over medium-high heat until hot.
6. Add chicken; stir-fry 7 to 10 minutes or until chicken is brown and thoroughly cooked.
7. Remove chicken; set aside.
8. Add vegetables; cook 3 to 5 minutes or until crisp tender.
9. Add rice, reserved chicken, cashews and green onions.
10. Stir reserved marinade; pour over mixture.
11. Cook and stir 3 to 4 minutes or until mixture thickens and is thoroughly heated.