Teriyaki Chicken Stir-Fry

Instructions

1. 1

   chestnuts Hot Cooked Couscous -- (below) HOT COOKED COUSCOUS 2 cups water 1/2 teaspoon salt 1 tablespoon olive or vegetable oil 1 1/2 cups uncooked couscous If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours. Cut and discard fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels. Cut into 1-inch pieces. Heat the skillet over high heat 1 to 2 minutes. Add the oil to the hot skillet. If using a wok, rotate it to coat the side with oil. Add the chicken. Stir-fry with a turner or large spoon 3 to 4 minutes, lifting and stirring constantly, until chicken is no longer pink in center. Stir in the teriyaki glaze, lemon juice and frozen vegetables. Although thawing the vegetables is not necessary, stir them into the chicken mixture to allow them to cook uniformly. Heat the mixture to boiling over high heat, stirring constantly. Reduce heat just enough so mixture bubbles gently. Cover and cook about 6 minutes or until vegetables are crisp-tender when pierced with a fork. While chicken mixture is cooking, prepare Hot Cooked Couscous. Serve chicken mixture with couscous. HOT COOKED COUSCOUS: Heat the water, salt and oil just to boiling in the saucepan over high heat. Stir in the couscous. Cover and remove from heat. Let stand 5 minutes. Use a fork to fluff and lift the couscous after it cooks, which prevents the couscous from clumping and sticking. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "0:10" Protein; 64g Carbohydrate; 66mg Cholesterol; 1766mg Sodium 1 1/2 Fat; 0 Other Carbohydrates Tips Try a flavored couscous, such as roasted garlic and olive, herbed chicken or wild mushroom. When cutting raw poultry, use hard-plastic cutting boards. They are less porous than wooden cutting boards and are easily cleaned or washed in a dishwasher.