Instructions: Rinse chicken; pat dry with paper towels. Cut into bite-size pieces; set aside. For sauce in a bowl stir together thawed concentrate, teriyaki sauce, cornstarch, and 1/3 cup cold water; set aside. Cook vegetables in a small amount of water until crisp-tender; drain. Keep warm.

Meanwhile, spray an unheated large skillet with nonstick coating. Preheat over medium heat. Add half of the chicken; stir-fry for 2 to 3 minutes or until tender and no longer pink. Remove and repeat with remaining chicken, adding 1 to 2 teaspoons cooking oil, if necessary. Return all chicken to skillet. Push chicken from center of skillet.

Stir sauce and add to center of the skillet. Cook and stir until the mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve immediately over vegetables and couscous. If desired, garnish with orange wedges

Makes 4 to 5 servings.

NOTES : I enjoy trying new recipes, and renovating them to be lower in fats. Heres one I tried out of one of those little books you buy at the grocery store checkout called "Family Favorites Lighter & Easier" featuring Florida Citrus. It was really good, nice and light. The preparation took as long as the cooking time itself.

Since we like our vegetables (after all, they are filling and help with that nasty portion control problem) I also steamed a mess of fresh snow peas on the side. A very satisfying supper.

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