1) Rich, flavorful chicken: boneless chicken breast, Thai Red Curry Marinade, Dijon-Wasabi Mustard and Salsa. Cooked Jasmine rice is optional. 

Cook your rice.  Cut up chicken breast into bite-sized bits.  Marinade them in 1/3 Thai Red Curry Marinade, 1/3 Dijon-Wasabi Mustard and 1/3 Salsa.  Bake at 450F or 230C for about 23 minutes.  When you serve, pour on the rest of the marinade.  Good over Jasmine rice with a glass of milk.


2) Chicken sandwich: boneless chicken breast, barbecue sauce, teriyaki sauce, dry mojo seasoning, toasted bread, mayonnaise, mustard, lettuce, tomato slices and ground pepper. 

Cut your chicken breast into slices.  Marinade them in 1/2 barbecue sauce, 1/2 teriyaki sauce and dry mojo-not too much.  Marinade thoroughly.  Grill.  Use your cooked strips on a sandwich with the remaining ingredients.


3) Cheesy chicken on rice.  You need 1) Lawry’s Santa Fe Chili Marinade with lime and garlic, 2) orange Blossom Sauce, 3) sliced Monterrey Jack Cheese 4) rice and 5) Boneless chicken breast. 

Marinade your chicken in 1/2 Lawry’s and 1/2 Blossom Sauce.  Preheat oven to whatever your chicken package says.  Start cooking your rice.  When oven is preheated, put chicken in a pan with plenty of marinade.  Cook how long your chicken package says.  Half way into the bake, baste your chicken with the marinade and put on some sliced Monterey Jack cheese.  When baking is done, serve over cooked rice.


4) Chicken breast, soy sauce, wasabi, ginger, rice, optional salsa

Marinade chicken breast in soy sauce, wasabi and ginger.  Whisk up a concoction of that, you think you will like. Grate the ginger. Marinade your chicken breast(s) in there for a while.  I’d say 3-6 hours to really get that flavor in there. Now bake the chicken according to whatever it says on the package, with all the marinade. Maybe at some point baste the chicken with your marinade. When its cooked, I’d serve it with the rice, which will soak up some of the marinade and I would put salsa over the whole thing.

5) cooked rice, boneless chicken breasts, stir fry teriyaki marinade, “Lawry’s Santa Fe Chili Marinade with lime and garlic,” olive oil, red curry paste

 Have some rice already cooked.  Cut up some boneless chicken breasts. Now marinade it in half Stir Fry Teriyaki Marinade, and half “Lawry’s Santa Fe Chili Marinade with lime and garlic.”  Mix those 2 things up in a bowl, before you put the chicken in there.  Put as many chicken bits in there as you can. They should be bite sized.  Let it marinade for a while in a refrigerator.  I only did this for about 45 minutes. Could have done longer.  I would say 1-2 hours is perfect. More if you want.  Now, when you fry this up, start with a wok or pan.  Put in some olive oil (or something like that), and try a little bit of red curry paste.  Not too much. Whisk it around in your olive oil, as you add a little heat. I think this adds a little more flavor, but if you marinaded your chicken longer than I did, maybe you don’t need the red curry paste.  Put your chicken bits and marinade into your wok, or pan.  Fry this up until it is cooked. Serve this with some cooked rice, so it can mix it up When you serve it (hot), get some marinade on the plate, but not too much. If it is too much, it will be too rich, but you can add more rice. (I had mine with milk).

6)  Boneless chicken breast, thick teriyaki sauce (not the watery kind), barbecue sauce, “Mojo Mama Blackened Dry Mojo” seasoning and “Salsa con Queso.”  The Salsa con Queso is all in one jar.

Slice a boneless chicken breast into strips for finger food.  Make a marinade: half teriyaki, half barbecue, and shake in a sensible amount of “Mojo Mama Blackened Dry Mojo” seasoning.  Marinade chicken strips for 4 hours.  Grill your chicken strips.  Turn them over.  Grill the other side.  Put them on a plate.  Serve some “Salsa con Queso” in a bowl on the side.