1 lb. skinned, boned chicken breasts
1/4 c. low sodium teriyaki sauce
1/4 c. low sodium soy sauce
1/4 c. chablis or other dry white wine
2 cloves garlic, minced
1/2 tsp. peeled, grated ginger root
1/4 tsp. Chinese five - spice powder
4 oz. pkg. uncooked wild rice
1 tsp. vegetable oil
1 c. sliced green pepper
2/3 c. sliced carrot
2/3 c. chopped onion
2/3 c. sliced fresh mushrooms
1/2 c. frozen English peas, thawed
Vegetable cooking spray
2 tbsp. slivered almonds, toasted

Cut chicken into 1 inch pieces; place in small bowl. Add teriyaki sauce and next 5 ingredients; stir well. Cover and marinate in refrigerator at least 1 hour. Cook rice according to package; keep warm. Add oil to wok or heavy skillet and heat to medium high (325 degrees) for 1 minute. Add green pepper, carrot and onion; stir - fry 3 minutes. Add mushrooms and peas; stir - fry 2 minutes. Stir into rice; set aside. Coat wok with cooking spray; place over medium - high heat until done. Add chicken and marinade to wok; stir - fry 4 minutes or until done. Add rice and vegetables; stir - fry 1 to 2 minutes or until heated. Sprinkle with almonds. Serves 4.