Chicken Lo Mein

1 pound boneless, skinless chicken strips
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1 1/2 c. water
1 tsp. Better Then Bouillon Chicken Base
1 6 oz. pkg. lo mein noodles
1/2 onion, chopped
1 carrot, peeled and sliced
1 broccoli crown, chopped
1 c. cabbage, thinly sliced
2 stalks celery, thinly sliced
1 c. bean sprouts
2 tbl. soy sauce

Heat 1-2 tbl. vegetable oil in a large skillet or wok. Add the chicken and stir-fry over medium-high head for 4-5 minutes. Add garlic, ginger, water and bouillon. Bring to a boil. Stir in vegetables and lo mein noodles. Cook 8-10 minutes or until vegetables are tender and noodles are done. Remove 1/2 c. of the liquid from the pan and blend with cornstarch. Return to pan and stir over medium heat until liquid thickens. Stir in soy sauce and serve hot.

Teriyaki Chicken Rolls

6 boneless, skinless chicken breasts
1/3 c. cornstarch
1 c. ketchup
1 c. brown sugar
1 tsp. ground ginger
1 tsp. dry mustard
1 tsp. garlic powder
1/2 c. soy sauce
1/4-1/2 c. teriyaki sauce (to taste)

Place chicken in a crock pot that has been sprayed with non-stick cooking spray. Combine remaining ingredients, except cornstarch, with 1 quart of water and stir well. Pour over chicken. Cook on high 3-4 hours, or on low for 5-6. When chicken is cooked through, remove from crock pot and shred. Add cornstarch and stir well. Cook without lid on until sauce is thickened and bubbly, stirring often. Return shredded chicken to crock pot. Serve on hard rolls.

*Cooking times: I almost always use frozen, straight from the bag chicken breasts. I buy them from Costco and I hate taking the time to defrost them. So, my cooking times are always much longer. For example, with this recipe, I would cook on high for 6-8 hours, or on low for 10-12. Just thought I should share that (finally), in case anyone else cooks with those too. ☺

Ranch Chicken

4 boneless, skinless chicken breasts
1/3 c. plain bread crumbs
1/3 c. sour cream
1 pkg. Buttermilk Ranch Dressing mix

Spray a cooking sheet with non-stick cooking spray. In a shallow dish, mix together the bread crumbs and ranch dressing mix. Place the sour cream in a separate, shallow dish. Dip chicken in sour cream, coating well. Roll chicken in bread crumb mixture, cover evenly. Place chicken on the cookie sheet. Bake at 375 got 30-35 minutes. *In my oven, it usually takes 45 minutes to an hour. Just check the center to make sure it's done. Chicken is done when the juices run clear and it's no longer pink.*