tablespoon olive or vegetable oil

cups uncooked couscous

1/2

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.

T(Cook):

0:10"

- - - - - - - - - - - - - - - - - -

Per serving: 504 Calories (kcal); 9g Total Fat; (15% calories from fat); 39g

Protein; 64g Carbohydrate; 66mg Cholesterol; 1766mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 12-inch skillet or wok; 2-quart saucepan

Betty Crocker - Cooking Basics Recipes