CHICKEN TERIYAKI

CHICKEN TERIYAKI 1/3 cup apple juice,no sugar added2 tablespoonssoy sauce1 tablespoon rice vinegar1 teaspoon honey1/2 teaspoon grated orange rind1/4 teaspoon minced fresh ginger root12 ounces skinned and boned chicken breast, cut into 1/2 inch dice1 teaspoon vegetable oil  Combine first 6 ingredients in medium bowl; add chicken. Cover and refrigerate overnight or at least 6 hours, stirring occasionally. Heat oil in medium saucepan; remove chicken from marinade and saute in heated oil 8 minutes, stirring often. Add marinade; cook 2 minutes longer.