Teriyaki Chicken and Rice

A simple, economical, and fast chicken dish, with Asian influence. Way better than take out, and better yet you made it yourself. This is always a big hit, and instead of a meal you can cook the chicken the same way and place them on skewers as an appetizer (omit rice and vegetables).

Ingredients:
6-8 Boneless skinless chicken breast tender strips
1c teriyaki sauce
Garlic powder
Salt
Black pepper
Sugar peas
Water chestnuts (sliced)
1 green bell pepper



Prep:
Slice your chicken tenders into 1 inch cubes
Sprinkle chicken with garlic powder, salt, and pepper, mix them all to coat and place in refrigerator for 30 mins
Slice your bell pepper into thin long sections
Drain the water from the can of your sliced water chestnuts

Cooking:
Steam your white rice according to the side of the package…basic stuff.
Steam your vegetables until cooked, yet firm
Place your chicken in a hot pan with a bit of olive oil over medium heat
Cook for about 3-4 mins making sure to cook evenly on both sides
Add your teriyaki sauce and vegetables to the chicken and let cook for another 4-6 mins until chicken is cooked yet moist.

Serving:
You can either place your rice in a bowl and place your chicken with the sauce on top of it to serve teriyaki bowls. You can serve it on a plate, using an ice cream scoop or small bowl to shape the rice on the plate, and make it look nice, and place the chicken over the rice or on the side.

California Chicken Sandwich

A fresh chicken sandwich, is a great alternative for a burger for lunch. You can make these very easily by the dozen at a cookout or just one for yourself, simple, tasty and fresh.

Ingredients:
Boneless Skinless Chicken Breast (1 per sandwich)
Deli Sandwich Rolls (Dutch Crunch and ciabatta are my favorite)
Avocado (1 per 2 sandwiches)
Tomato
Provolone cheese (2 circle slices per sandwich)
Garlic
Mayonnaise
Black Pepper
Salt
Paprika
Chipotle Tabasco (optional)


Prep:
Between 2 pieces of saran wrap pound your chicken breasts flat
Salt and pepper your chicken to taste
Sprinkle both sides of chicken with paprika
drizzle a bit of olive oil on both sides of chicken

Slice your avocado, and tomato.
Cut your circles of provolone cheese in half


Cooking:
Place your chicken on a grill or griddle (skillet will work in a bind) on medium. Make sure it is not to hot or else your chicken will get dry and flakey on the outside.

Cook for about 10 mins or until done, turning your chicken every 2-3 mins. We want it to be cooked all the way through however we still want it to be moist.

The last minute of cooking, place your 4 provolone ½ circles on each piece of chicken.

Assembly:
Spread the Mayo and Garlic on your deli rolls (toast if desired), place your chicken cheese side up on the roll, place your tomato, and avocado on top of the chicken. Dash with Chipotle Tabasco if desired. Serve hot.