6 boneless, skinless chicken breasts
2/3 cup orange juice
3 tbsp. teriyaki sauce
2 tbsp. soy sauce
2 tbsp. olive oil
1 1/2 tsp. ground ginger
1 1/2 garlic powder.
2 red bell pepper, cut into chunks
2 small red onions, cut into wedges
Marinate chicken and vegetables in above ingredients, in a large freezer bag for thirty minutes.
Grill or cook in skillet until done, cut into bite sized pieces.
3 tbsp. veg oil
2 large eggs, lightly beaten
1 10 oz. package frozen peas
5 cups cooked long grain rice
1/4 cup teriyaki sauce
1/4 cup soy sauce
1 tsp. chili-garlic sauce (optional-it is in Asian section)
Heat 1 tbsp. oil in a large nonstick skillet over med high heat, add eggs and gently stir one minute or until soft scrambled. Remove eggs from skillet, cool and cut into bite size pieces. Set aside.
heat remaining 2 tbsp. oil in skillet, add reserved chicken, vegetables, and peas. Stir fry 2 minutes. Add rice and remaining ingredients, stir fry 5 minutes. Stir in reserved eggs.