4 boneless, skinned chicken breast halves
1/2 c. plus 3 tbsp. teriyaki sauce
2 tbsp. peanut oil
1/2 tsp. sesame seeds
1/2 c. slivered almonds
1 c. long grain rice, cooked
1 orange, peeled & sectioned
1/2 lemon, sliced
1/2 tsp. ground ginger (optional)

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

2. Drain chicken; slice into thin strips. Stir-fry chicken in oil in large skillet over medium heat 5 minutes until cooked through. Add sesame seeds, almonds, 3 tablespoons teriyaki sauce and rice; stir-fry to heat through. Add orange and lemon. Serves 4.