20 Minute Teriyaki Chicken and Rice

This is the second time I have made this dinner and we all love it. It tastes amazing and it's SUPER QUICK!

It is a great easy recipe! That uses basic ingredients that almost everyone should have on hand!

20 Minute Teriyaki Chicken and Rice

20 Minute Teriyaki Chicken & Rice

Since I don't have a rice cooker I made this in a pot on the stove.

I used boneless breasts this time and last time I used boneless thighs. I think next time I will try it with both! 

Source: www.whilehewasnapping.com

Ingredients

• 3 - 4 pieces Pre-Cooked Chicken
• 3 cups Rice
• 1/4 cup Brown Sugar
• 1/4 cup Soy Sauce
• 3 Tbsp Ketchup
• 1/4 cup water
• enough water added to sauce ingredients to equal 3 cups

Directions

In a bowl, mix brown sugar, soy sauce, water and ketchup. Stir until well blended.

You may want to adjust the amount of rice you make based on your family but I made 3 cups of instant rice to feed my family.

So for 3 cups of rice I need 3 cups of liquid so I simply add water to the above ingredients until I have 3 cups of liquid.

Put the liquid into the pan and then stir in my rice. I turn the burner on high and wait for the liquid to begin to boil. Stir the rice, put a lid on the pan, and turn the heat off. I leave the pan on the burner and then finish up dinner.

Once I'm ready to serve, I fluff the rice with a fork and add it to the pan of chicken that I have re-heated on the stove with a 1/4 cup of butter.

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Chicken Pasta Salad

As you may remember my children are Bible Quizzers and that means that once a month we head out of town for a Bible Quizzing Tournament. We normally will go to wherever the tournament is the night before so that our children are assured of getting plenty of rest. Nothing like trying to remember 300 scriptures while dozing off at the quiz table!

And as we are a one income family, week-end getaways once a month do not really fit in with our budget. So I cut the costs as much as possible. We ALWAYS stay in a hotel that offers free breakfast. This enables us to sleep-in a little longer and also saves us money. And we ALWAYS stay at a hotel that offers Government Employee discounts (Thank You USPS).

I also pack our lunch to eat during the quizzing tournament. I do this for two reasons. One, to save money. And two, because sometimes we have 20 minutes in-between quizzes in which to eat our lunch. Not very conducive to getting in the car, driving somewhere, ordering, eating, getting back in the car, and making it back to the church before the next quiz. 

And so I pack sandwiches, potato chips, snack cakes, grapes, and I ALWAYS take Chicken Pasta Salad! WHY? Because it is AMAZING, that's why! And I'm going to share the recipe with you! WHY? Because I like you, that's why!

Chicken Pasta Salad

Amazing Chicken Pasta Salad

2 to 3 boneless, skinless chicken breasts (cooked and cut into bite size pieces)
1 box corkscrew pasta
6 green onions, thinly sliced (the original recipe calls for only 3 but I like them so I add more)
1 medium green pepper, diced

Mix in a large bowl.




Dressing

So Yummy!

1 1/2 cups Miracle Whip Salad Dressing
1/2 cup brown sugar
1 tablespoon apple cider vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons lemon juice

Toss with chicken mixture.
Refrigerate overnight. (The original recipe says 2 hours but I like it better the next day). Also, if you are like me you will think that 1 1/2 teaspoons of salt is just too much but trust me and go ahead and follow the recipe exactly. When I tried to cut back the flavor was just not as great.


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Homemaker's Challenge

Amish Baked Chicken

Amish Baked Chicken

This is my NEW "Go To" recipe for chicken. We all love this chicken. It is juicy, flavorful, pretty simple, and Finger-Lickin' good!

I have made it for company (so you know it's good) and it never fails to impress.

Now I am going to give a disclaimer on this recipe: I bake it on a stone with sides (Pampered Chef: Bar Pan) so if you do not have a stone I have no idea how this chicken will turn out! For me, the skin is crunchy and flavorful and the chicken meat is juicy and tender. If you bake it in a pan or some other way please leave me a comment and let me know how it turns out.

Thanks so much to GE for leaving a comment and letting me know that using a baking sheet will work with this recipe! 

GE September 6, 2015 at 6:30 PM

Used a baking sheet and it turned out moist and delicious. Next time we'll try boneless... And a stone pan! Thank you!!!

Amish Baked Chicken

Source: growingupgabel.com

Course: Main Course

Ingredients

• ¹⁄₂ cup flour
• ¹⁄₂ Tablespoon paprika
• 1 teaspoon salt
• ¹⁄₂ teaspoon pepper
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 6 bone-in chicken thighs 
• 3 bone-in chicken breasts 

Directions

In a medium bowl combine flour and spices. Whisk well.
Dredge chicken in flour mixture and then place on cooking stone, skin side down. I use two stones, one for the breasts and one for the thighs.
Bake at 375 degrees for 45-60 minutes or until chicken is cooked through. Flip chicken once, half-way through cooking. Mine always takes the full 60 minutes.

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Verdict:
This chicken is AMAZING! Everyone loves it.
The breasts are moist and the thighs are perfect. Nothing in this recipe needs changed! Seriously, no matter what other "baked" chicken recipe I try my family always asks "When are we having Amish Chicken again?"
I have tried this recipe with boneless chicken and it just didn't taste right for some reason. It was still good but just not as good as we have come to expect. So I am going to stick with bone-in chicken. Which since that is cheaper in my area is a good thing!

Shared on:
Make Your Home Sing
Think Tank Thursday
Wise Woman Linkup
Homemaking Linkup
DIY Accomplished 
Saturday Night Fever 
Meal Planning Monday

I do not work for nor do I sell Pampered Chef. I just love their stones and use them every single day!