1 lb. skinned, boned chicken breasts
1/4 c. low-sodium teriyaki sauce
1/4 c. low-sodium soy sauce
2 cloves garlic, minced
1/2 tsp. peeled, grated ginger root
1/4 tsp. Chinese five-spice powder
1 (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
2 tbsp. slivered almonds (toasted)

Cut chicken into 1-inch pieces; place in small bowl. Add teriyaki sauce and next 5 ingredients. Cover and marinate chicken in refrigerator at least 1 hour. Cook rice according to package directions; omit salt.

Add oil to wok or heavy skillet and heat to medium high (325 degrees) for 1 minute. Add green pepper, carrots, 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 hot. Add chicken 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. Yield: 4 servings.