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Canning Week is coming! August 23-27 is canning week here and over at my blogger buddy's page here. We'll be having a linky party, recipes, tips, tricks, and GIVEAWAYS!!! See the button on the right? Go ahead and slap that on your blog and let me know so you can get your entries in early. We're also on Facebook! Join up to our group for an additional entry!
Here's a yummy recipe for one of our household favorites! This one can be a bit time consuming, but totally worth it!
What you'll need:
For the chicken:
4 parts Soy Sauce
3 parts Worcestershire Sauce
1 part Lemon Juice
1/8 teaspoon Ground Ginger per chicken breast
1/4 teaspoon Garlic per chicken breast
1 dash salt per chicken breast
Combine all in glass baking dish and stir with fork. You'll want about 1/2" of sauce in the pan. Lay chicken breasts in pan. You can also make this up the night before and let it sit in the refrigerator, covered, to marinate. Cover with foil and bake at 375 until chicken is cooked throughout.
For the rice:
1/2 c cooked rice per person (works best with rice at least one day old)
Chopped onions, broccoli, zuchinni, and green peppers
Soy Sauce (or teriyaki sauce above)
In small pan, cook scrambled eggs and remove from pan when almost done. Put in bowl and set aside.
In pan, put a little bit of soy sauce (or teriyaki sauce) in the bottom and heat on medium until it starts to boil.
Add chopped veggies
Stir in rice, along with a little more more soy/teriyaki sauce. When sauce has been fully soaked up, reduce heat to low and stir in eggs.
Serve with chicken and enjoy!
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