4    Chicken breast halves
1/3 c  Teriyaki sauce,low-sodium
3 tb Teriyaki sauce,low-sodium
2 tb Peanut oil
1/2 ts Sesame seeds
1/2 ts Ginger,ground
1/2 c  Walnuts,chopped
1 c  Rice,long-grain,cooked
1    Orange,peeled & sectioned
1/2    Lemon,sliced

1. Combine chicken and 1/2 cup teriyaki sauce in bowl. Refrigerate for 1-2
hours. 2. Drain chicken; slice into thin strips. Stir-fry chicken in oil in
large skillet over medium-high heat 5 minutes until cooked through. Add
sesame seeds, ginger, walnuts, 3 tablespoons teriyaki sauce and rice;
stir-fry to heat through. Add orange and lemon. Serve. (Pam Pearson,
Pawtucket RI)