Ingredients
1/2
cup teriyaki baste and glaze (from 12-ounce bottle)
1/3
cup orange juice
1
teaspoon finely chopped gingerroot
1
tablespoon vegetable oil
1
pound cut-up boneless chicken breast for stir-fry
1
cup snow (Chinese) pea pods
1
medium yellow bell pepper, cut into 1/4-inch strips
7
cups hot cooked rice
Crushed red pepper, if desired
Preparation
Mix teriyaki glaze, orange juice and gingerroot; set aside.
Heat oil in 10-inch nonstick skillet over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center.
Add pea pods, bell pepper and teriyaki mixture. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender. Serve over 4 cups rice. Refrigerate remaining 3 cups rice to use for Shrimp Rice Salad .
