PER SINGLE SERVING:

1 skinless, boneless chicken breast
6 single jalapeno peppers
1/2 red bell pepper
1 carrot
sesame seeds
1 cup teriyaki sauce
1/2 tsp. Worcestershire sauce
2 tsp. chili paste
1/4 cup Kikkoman stir-fry sauce
2 tbsp. cooking oil
1 cup instant rice

In a bowl, mix together teriyaki and Worcestershire sauce. Slice chicken into strips. Using a fork, lightly pierce the chicken until there are a dozen or so holes in each strip. Place the chicken in the bowl with the sauce. Cover with plastic wrap and refrigerate for 20-30 minutes.

Heat 1 tablespoon of cooking oil in a Wok or large skillet, slowly adding chicken.

After chicken is golden brown, add peppers and another`tablespoon of oil. Stir in Kikkoman stir-fry sauce and chili paste.

Reduce heat and simmer for 5 minutes. Prepare rice according to package directions. Spread the shredded carrot over the rice.

Add the stir-fry and serve.

Submitted by: Josh Winfield