Betty Crocker Orange Ginger Chicken

1/2  cup		cup teriyaki baste and glaze
1/3  cup		orange juice
1  teaspoon		finely chopped gingerroot
1  tablespoon		vegetable oil
1  lb.		cut-up boneless chicken breast for stir-fry
1  cup		snow (Chinese) pea pods
1		medium yellow bell pepper, cut into 1/4-inch strip
1/4  cup		hot cooked rice
1/8  cup		Crushed red pepper, if desired

Tip: For nutritional information on all the ingredients in Betty Crocker Orange Ginger Chicken just click on each ingredient name. Then adjust the serving size for any Betty Crocker Orange Ginger Chicken ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1
Mix teriyaki glaze, orange juice and gingerroot; set aside.
2
Heat oil in 10-inch nonstick skillet over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center.
3
Add pea pods, bell pepper and teriyaki mixture. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender. Serve over 4 cups rice. Refrigerate remaining 3 cups rice to use for Shrimp Rice Salad .