Orange Ginger Chicken

 

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

• 1 Mix teriyaki glaze, orange juice and gingerroot; set aside.
• 2 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.
• 3 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 .