Instructions: Combine 2/3 cup orange juice, 2 tablespoons teriyaki sauce, rice vinegar, mirin, hoisin sauce, sesame oil and garlic in a small bowl; stir well.

Cover and chill.

Combine 1/4 cup orange juice, 1/4 cup teriyaki sauce, brown sugar, and red pepper flakes in a large bowl. Slice chicken breasts into 3 x 1/2 inch wide strips and add to bowl. Toss to coat. Marinate in refrigerator for 15 minutes.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken and marinade; cook 8 minutes or until chicken is done and liquid almost evaporates. Remove from heat.

Divide salad greens, onions, oranges, water chestnuts, bell pepper, and chicken mixture evenly among 4 plates. Drizzle dressing over each salad.

NOTES : We had this for dinner the other night- it was very good! The original recipe called for pork, but we used chicken.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.