Who said chicken and rice was boring?

While I’m busy creating innovative gourmet recipes, my children frequently beg, “Can we just have chicken and rice please?” So this is for them – and for you.Teriyaki Chicken and Rice1-1/2 pounds skinless, boneless chicken breasts, cut into strips
½ cup teriyaki sauce (any kind, even with sesame seeds is fine)
1 tablespoon oil
2 cups cooked rice
2 stalks celery, thinly sliced
3 carrots, peeled and thinly sliced
1 cup frozen broccoli florets, thawed and drained
1 (8 ounce) can sliced water chestnuts, drained
1 cup chicken stock
¼ cup minced scallionsCombine chicken and 1/3 cup teriyaki sauce and mix well. Refrigerate for ½ hour. Preheat oven to 350 degrees. Heat oil in a medium-sized skillet or wok over medium heat. Remove chicken from marinade and add to pan. Sauté until no pink shows – about 5 minutes. Combine remaining teriyaki sauce with chicken, rice, celery, broccoli, water chestnuts and stock. Mix well and spoon into 9 x 13-inch pan.  Bake, covered, for 25 minutes. Sprinkle with scallions before serving. Oriental Chicken and Rice2 pounds skinless, boneless chicken breasts, cut into strips
1-1/2 cups soy sauce
½ cup honey
4tablespoons oil
4 tablespoons chili sauce
1 teaspoon ginger
½ teaspoon garlic
2 cups chicken broth
2 tablespoons cornstarch
2 bags coleslaw
1 cup roasted cashews
4 – 6 cups cooked riceWhisk together soy sauce, honey, oil, chili sauce, ginger and garlic. Combine with chicken and mix well. Refrigerate for ½ hour.  Whisk together broth and cornstarch until smooth; set aside. Heat large skillet or wok over medium-high heat. Add chicken AND marinade and bring to a boil. Reduce heat and simmer for about five minutes. Add coleslaw and simmer an additional five minutes. Stir in cashews and serve over rice.Coconut Chicken and Rice2 pounds skinless, boneless chicken breasts, cut into strips
1 tablespoon oil
1 cup coconut milk
1 jalapeno, minced
1 tablespoon lime juice
4 to 6 cups cooked riceHeat oil in wok or large skillet over medium-high heat.  Add chicken and sauté until no longer pink – about five minutes. Pour in coconut milk and bring to a boil. Reduce heat and simmer for about fifteen minutes. Stir in jalapeno and lime juice and simmer an additional ten minutes. Serve over rice.