Chicken Fried Wild Rice
4 chicken breast halves, boneless
¼ cup teriyaki sauce
¼ cup soy sauce
¼ cup Chablis or other dry white wine
2 cloves garlic, minced
½ tsp. grated fresh ginger root
¼ tsp. Chinese 5-Spice powder
1 pkg. (4 oz.) wild rice, uncooked
¼ tsp. salt
1 tsp. vegetable oil
1 green pepper, sliced
¾ cup sliced carrots
¾ cup chopped onions
¾ cup sliced fresh mushrooms
½ cup English peas, thawed
¼ cup toasted almond slivers
Cut chicken into 1 inch pieces, place in a small bowl, add teriyaki sauce and next 5 ingredients; stir well. Cover and refrigerate for 1 hour. Cook wild rice per package directions adding ¼ tsp. salt and keep warm. Heat oil in a heavy skillet at medium heat (350° F) for 1 minute. Add green pepper, carrots & onions; stir-fry 3 minutes. Add mushrooms and peas; stir-fry 2 minutes. Stir vegetable mixture into rice and place into bowl. Place chicken and marinade in skillet and stir-fry 4 or 5 minutes, or until chicken is tender. Return rice and vegetable mixture to skillet and stir-fry for 1-2 minutes. Sprinkle top with slivered almonds.
Serves six.