TERIYAKI CHICKEN

SHAUNA NORTON

¾ c. sugar
¾ c. soy sauce
1 c. water
1 tsp. lemon juice
10 shakes of garlic

For 25-28 mins on med – high heat cook 4-5 pieces of chicken in above mixture. If mixture gets to thick add a little water. Serve with rice. Use left over sauce on rice.

FRIED RICE

NICEA DEGERING (GOOD THINGS UTAH)

1-2 chicken breast or 10 chicken tenders (cut into small pieces), marinated in soy sauce for ½ hr.
3 eggs
2 carrots (finely chopped or shredded)
½ white onion (finely chopped)
¾ c. frozen peas
¼ c. butter
1-2 garlic cloves crushed or 1 teas garlic powder.
2 c. white rice cooked (not instant)

In a large frying pan cook chicken in small amount of olive oil. Add carrots and onions & sauté until onions are clear. Add frozen peas and cook until soft.

Add rice to mixture

In another pan scramble 3 eggs, and add to above mixture. Melt butter, add garlic cloves to butter. Stir and add to mixture.

Mix all together well. Add extra soy sauce to taste. Enjoy!