Teriyaki Chicken

1 c soy sauce

2 c water

2 onions, sliced

4 cloves garlic, chopped

1 piece fresh ginger

2 T brown sugar

1 tsp Chinese five spice

5 lb cut up chicken

Cold water

Cornstarch

Mix soy sauce, water, onions, garlic, ginger, brown sugar, and Chinese five spice in large pot. Add chicken and boil, covered, for 1 hour. Thicken with cornstarch in cold water; serve over rice.

Stir Fry

1 b/s chicken breast, raw & cut up
1 bag frozen stir fry vegetables
1/2 a bottle stir fry sauce (enough to cover everything well)

Heat oil in skillet over medium high heat. Add chicken and cook till no longer pink in center. Add vegetables and cook until crisp-tender. Add stir fry sauce. Stir well to coat all chicken and vegetables. Let simmer a few minutes and get hot. Serve right away over cooked rice.