Yummy Teryaki Chicken

Tricia Underwood contributed this recipe to our Relief Society newsletter a few years ago. I altered it a little bit because we like more sauce for our rice. I love this recipe. Very easy and very yummy.

Combine in a baking dish:
1/2 C soy sauce
1/2 C brown sugar
1 C water
1 t ginger
1 t garlic

Add to dish:
3-4 boneless, skinless chicken breasts-I cut in 1/2 so it cooks quicker and my kids won't eat a whole breast yet.

Bake covered at 350 degrees for 30-45 mins. Serve over white rice with chopped red peppers, pineapple, onion, whatever you like.

Sweet and Sour Chicken

My Stepmom gave me this recipe a few years ago and it is so good and so simple that we probably have it once a month for dinner. Only Jonathan complains because of the fruit and veggies that are in the recipe.

1 T oil
1 or 2 minced garlic cloves
2 boneless, skinless chicken breasts cut into 1" pieces
1 C red and green peppers or whatever color you have
2 T cornstarch
1/4 C soy sauce
1 can chunk pineapple in juice
3 T vinegar
3 T brown sugar
1/2 t ginger

Heat oil and cook garlic until fragrant, 1 min or so. Throw in chicken and cook until done. Then throw in peppers and cook until crisp tender, 1 or 2 mins. Push to side of pan.

Mix cornstarch, soy sauce, pineapple juice, vinegar, sugar, and ginger. Pour into empty side of pan and cook until thickened and clear. Stir in chicken and peppers and add pineapple. Heat through. Serve over white rice.