Here are two of my new favorite ways to fix chicken. First, I fix myself a cup of brown rice. I then cut up anywhere from 8 to 12 ounces of boneless chicken. Spray the pan with nonstick spray or use just a tiny amount of vegetable oil. I cut it up in small chunks – more bites you will get chicken in. I then put just a bit of salt and pepper on it and throw it in the skillet. Cook chicken for a few minutes until it is turning brown on the outside and then add your sauce of choice.
Now let me let you in on a couple of secrets. You can get teriyaki and Hot Wing sauce made by Louisiana Supreme and they are only $1. You can buy them at smaller grocery stores like Hays or Piggly Wiggly. Another secret – I never count the sauce. I know...I am cheating...but ...the only condiments that I count are mayo or any salad dressing.
For teriyaki, follow the basic recipe above, and then add it along with some soy sauce. Let the chicken get done and then throw in the rice. You might have to add a little more sauce, but just mix it up real well and you should be good to go. You can also add any kind of vegetables you enjoy like onion, green peppers and mushrooms.
Do not add soy sauce with the Hot Wing sauce. Pour it in and let the chicken cook until done. The sauce is hot, so it gives you a good kick. I then throw in the rice with a little more sauce and it is ready in just minutes. This usually takes less than 30 mins to cook. If you double the recipe, you can get two meals out of it.
8 ounce serving of chicken with one cup of rice
415 calories, 3g fat, 44g carbs, 49g protein
12 ounce serving of chicken with one cup of rice
515 calories 3.5g fat, 44g carbs, 66g of protein
