Who said chicken and rice was boring?

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

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 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 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 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 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 strips
1 tablespoon oil
1 cup coconut milk
1 jalapeno, minced
1 tablespoon lime juice
4 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.