Halftime Stir-fry

Makes 6-8 servings

Ingredients

 * 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 gingerroot
 * 1 clove garlic, minced
 * 1 teaspoon fresh grated lemon peel
 * 1 1/2 pounds boneless skinless Chicken breasts, cut into 1-inch pieces
 * 1 tablespoon vegetable oil
 * 3 cups chopped or julienned fresh vegetables such as: snow Peas, carrots, celery, Broccoli, red or green bell pepper
 * 6 cups cooked rice, cooked in chicken broth, chilled
 * 1 cup cashews
 * 1/2 cup thinly sliced green onions

Directions

 * 1) Combine juice, teriyaki sauce, sesame oil, vinegar, cornstarch, gingerroot, garlic and lemon peel in large bowl
 * 2) Add Chicken,
 * 3) Cover and marinate in refrigerator 1 hour or overnight.
 * 4) Drain Chicken, reserving marinade.
 * 5) Heat oil in large wok over medium-high heat until hot.
 * 6) Add Chicken; stir-fry 7 to 10 minutes or until Chicken is brown and thoroughly cooked.
 * 7) Remove Chicken; set aside.
 * 8) Add vegetables; cook 3 to 5 minutes or until crisp tender.
 * 9) Add rice, reserved Chicken, cashews and green onions.
 * 10) Stir reserved marinade; pour over mixture.
 * 11) Cook and stir 3 to 4 minutes or until mixture thickens and is thoroughly heated.