For those about to cook, We salute you! (April 4, 2009)

Current mood:full

I know this is going to be insane of me, but I'm going to post my SUPER AWESOME teryaki chicken recipe here for all you food lovers. Its easy to make, takes a little more than half an hour, and its freakin' resturaunt quality, plus some (mostly because you don't have to pay for seconds, and you'll totally want em).

Ingredients:
Chicken bits, boneless skinless tenders is what I used.
La Choy Teryaki sauce and marinade.
an onion or two, depending on your love for sauteed things.
Butter, for sauteeing.

Rice of some variety to serve this mess over. My first run, I used Thai Yellow curry rice. This went over well, but I'm not a fan of curry, so on the second run, I just used white rice.

Allright, now see here. You take yer frozen chicken bits and bake them in the oven, following the directions on the bag. Mine were 30 minutes at 375. I'm going to assume that's about standard. Anyway, bake the chicken parts. About half way through the baking, take 'em out and drain all that crap off your pan and then flip the little buggers over. Put 'em back in the oven.

Now would be a good time to start your rice. If you're using box rice, don't be a tard, read the package. If you're NOT, and you have NO IDEA how to cook rice, look it up online. Obviously you have the internet.

Chop up your onion into small bits. Put these in a skillet with a gob of butter. Yes, thats about how I measure shit. I scoop it up with a fork and throw it in the pan. Anyway, drizzle a bit of the teryaki sauce in there, too. I didn't measure that, either, but if I had to guess, I'd put it at about 2tbs. Maybe 3. Judge it by eye. Sautee the shit out of those bastards. Sauteed onions are the shit. I had to use 2 the second time I made this because I ate most of the first one shortly after the sauteeing was done... :(  

Wait impatiently for your chicken to get done. I always leave mine in for about 5 or so extra minutes, but thats just becausse im retarded paranoid about meat. 

Once the chickens done, go through it and cut off all the gross bits. I'm freaking picky as hell about this, which is why mine is better than resturaunt quality. I don't want to take a big bite of delicious chicken and have it be all tendon or some shit. I cut that crap off. 

Once your chicken is qualified for eating, cut it into reasonable sized chunks. About 1 1/2 inch bits, I'd think. Bite sized. Use your brain. Well, use a knife... but think about it. 

Once your chicken is in smaller parts than you began with, throw it all into the skillet with the DELECTABLE onions. Dump a generous portion of your Teryaki sauce atop this wonderful mess and, with the burner on low, just to continuously heat it through, stir that up until the chicken is completely smothered in tasty oniony goodness and teryaki. Completely.

Serve this over whatever rice you went with, and dig in. Its freakin mouth watering. MMMmmmm......