4 boneless chicken breast halves
1/2 c. + 3 tbsp. teriyaki sauce
2 tbsp. peanut oil
1/2 tsp. sesame seeds
1/2 tsp. ground ginger
1/2 c. chopped walnuts
1 c. rice, cooked according to directions
1 orange, peeled & sectioned
1/2 lemon, sliced

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

2. Drain chicken, slice into thin strips. Stir fry in oil over medium high heat 5 minutes until cooked throughout. Add sesame seeds, ginger, walnuts, 3 tablespoons teriyaki sauce and rice; stir fry to heat through. Add orange and lemon. Serve and enjoy.