Who said chicken and rice was boring?

Sometimes all the children want is simple chicken and rice - so this is for them.

By ELIZABETH KURTZ, GOURMETKOSHERCOOKING.COM
Teriyaki chicken 311 (photo credit: athriftymom.com)
Teriyaki chicken 311
(photo credit: athriftymom.com)
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 Rice
1-1/2 pounds skinless, boneless chicken breasts, cut into strips½ cup teriyaki sauce (any kind, even with sesame seeds is fine)1 tablespoon oil2 cups cooked rice2 stalks celery, thinly sliced3 carrots, peeled and thinly sliced1 cup frozen broccoli florets, thawed and drained1 (8 ounce) can sliced water chestnuts, drained1 cup chicken stock¼ cup minced scallions
Combine 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 Rice
2 pounds skinless, boneless chicken breasts, cut into strips1-1/2 cups soy sauce½ cup honey4tablespoons oil4 tablespoons chili sauce1 teaspoon ginger½ teaspoon garlic2 cups chicken broth2 tablespoons cornstarch2 bags coleslaw1 cup roasted cashews4 – 6 cups cooked rice
Whisk 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 Rice
2 pounds skinless, boneless chicken breasts, cut into strips1 tablespoon oil1 cup coconut milk1 jalapeno, minced1 tablespoon lime juice4 to 6 cups cooked rice
Heat 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.