Halftime Stir-fry

Description
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
Combine juice, teriyaki sauce, sesame oil, vinegar, cornstarch, gingerroot, garlic and lemon peel in large bowl; add chicken, cover and marinate in refrigerator 1 hour or overnight. Drain chicken, reserving marinade. Heat oil in 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.