Me, Myself, and Ed:  transitioning to me, myself, and i

 
Chicken Teriyaki with Brown Rice
(serves 2-3)

Ingredients
* 1/2c dry brown rice
* 1 1/4c water
* 2 chicken breasts
* 1 small garlic clove
* lemon juice to taste
* 2 tablespoons of teriyaki sauce (We use Panda Brand.)
* 1 tablespoon of olive oil
* desired amount of broccoli and sugar snap peas

1.  Combine rice and water in pot, and bring to a boil uncovered.
2.  Meanwhile, cube chicken as evenly as possible.
3.  When rice comes to a boil, reduce heat to low and bring to a simmer with pot partially uncovered. 
     Let rice simmer for about 30 minutes, stirring occasionally, or until water is absorbed.
4.  Mince garlic.
5.  When rice has about ten minutes left, bring olive oil and minced garlic to high heat in a pan/wok.
6.  When garlic is aromatic, add cubed chicken and lower heat to medium-high.
7.  Add lemon juice.
8.  While chicken is cooking, clean/cut broccoli and trim sugar snap peas.
9.  When most of the chicken is no longer pink, add teriyaki sauce.  Mix well.
10. Immediately add vegetables.  Toss all together.
11. Cover pan/wok and lower heat to medium until chicken entirely cooked through and vegetables softened.
12. Serve chicken and vegetables alongside rice, or over rice.

**Note**  Ginger would complement this dish nicely.




Baked Barbecued Chicken with Bell Peppers and Sugar Snap Peas, and Brown Rice
(serves 2-3)

Ingredients

* 1/2c dry brown rice
* 1 1/4c water
* 2 chicken breasts
* cooking spray
* 2-3 tablespoons of barbecue sauce
* 1/2 red bell pepper
* 1/2 orange or yellow bell pepper
* desire amount of sugar snap peas
* 1 garlic clove
* 1 tablespoon of canola oil
* salt and pepper to taste

1.  Preheat to 375 degrees.
2.  Combine rice and water in pot, and bring to boil uncovered.
3.  Cut each chicken breast into three strips.
4.  Spray nonstick baking pan with cooking spray.
5.  When rice comes to a boil, reduce heat to low and bring to a simmer with pot partially uncovered. 
     Let rice simmer for about 30 minutes, stirring occasionally, or until water is absorbed.
6.  Place chicken strips in greased pan and coat with barbecue sauce.
7.  Pace chicken in oven and bake for 25 minutes, or until chicken is cooked through.
8.  Meanwhile, slice bell peppers intro strips and trim sugar snap peas
9.  Mince garlic.
10. Heat canola oil and minced garlic on high heat in a cooking pan.
11. When garlic become aromatic, lower heat to medium and add vegetables to pan.
12. Stir vegetables often, until desired consistency is reached.  (We like them to have a little crunch.)
13. Top vegetables with salt and pepper.
14. Remove chicken from the oven and stir alongside the brown rice topped with the vegetables.