Citrus Chicken and Rice Teriyaki

4 Chicken breast halves

1/3 c Teriyaki sauce,low-sodium

3 tb Teriyaki sauce,low-sodium

2 tb Peanut oil

1/2 ts Sesame seeds

1/2 ts Ginger,ground

1/2 c Walnuts,chopped

1 c Rice,long-grain,cooked

1 Orange,peeled & sectioned

1/2 Lemon,sliced

1. Combine chicken and 1/2 cup teriyaki sauce in bowl. Refrigerate

for 1-2 hours. 2. 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. (Pam Pearson, Pawtucket RI)