SESAME TERIYAKI CHICKEN 


1 1/2 c. uncooked regular rice
2 Tbsp. sesame oil
1 Tbsp. vegetable oil
4-6 boneless chicken breast halves, cut into slices
1 c. thick teriyaki marinade
1 large onion, chopped
3 Tbsp. sesame seeds, toasted
1 lb. frozen chopped broccoli
salt and pepper to taste
salted cashews


Place sesame seeds on a piece of aluminum foil, and broil in the toaster oven or regular oven. Keep your eye on these- they're so small they only take a short period of time. You may want to rearrange the seeds to brown evenly.

Prepare the rice according to manufacturer's directions. Set aside and keep warm.

Heat the sesame oil and vegetable oil in a large, nonstick skillet. Add the chicken and cook thoroughly, until no longer pink in the middle. Drain oil from pan, and pour marinade over chicken. Add chopped onion and cook a few minutes, stirring occasionally. Sprinkle sesame seeds over the chicken. Heat thoroughly.

Microwave the broccoli according to manufacturer's directions.

On individual serving plates, layer the rice, broccoli, and chicken. Spoon any remaining sauce over the chicken pieces, and top with cashews. Serve immediately.