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)