HALFTIME STIR-FRY

1 cup pineapple-orange juice
1/4 cup teriyaki sauce
1 tablespoon dark sesame oil
1 tablespoon white-wine vinegar
1 tablespoon cornstarch
2 teaspoons fresh grated ginger root
1 clove garlic, minced
1 teaspoon fresh grated lemon peel
1 1/2 pounds boneless, skinless chicken breasts, cut into 1- inch pieces
6 cups cooked rice, cooked in chicken broth and chilled
1 tablespoon vegetable oil
3 cups chopped or julienned fresh vegetables, such as snow peas, carrots, celery, broccoli, red or green bell pepper
1 cup cashews
1/2 cup thinly sliced green onions

Combine juice, teriyaki sauce, sesame oil, vinegar, cornstarch, ginger root, garlic and lemon peel in a large bowl; add chicken, cover and marinate in refrigerator for one hour or overnight.

Prepare and chill rice.

WHEN READY TO COOK:
Drain chicken, reserving marinade.

Heat oil in a large wok over medium-high heat until hot. Add chicken; stir-fry 7 to 10 minutes or until chicken is brown and thoroughly cooked. Remove chicken, set aside.

Add vegetables, cook 3 to 5 minutes or until crisp-tender.

Add rice, reserved chicken, cashews and green onions. Stir reserved marinade; pour over mixture. Cook and stir 3 to 4 minutes or until mixture thickens and is thoroughly heated.

Makes 6-8 servings
From: Recipelink.com
Source: USA Rice Council, not dated