Chicken Long Rice

Source

2 lbs. of cubed or sliced chicken (We use thighs)

Marinate for at least 1 hour in

2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons minced fresh ginger
3 cloves garlic, minced
1½ teaspoons sugar
dash pepper

Heat a pan and add

2 tablespoons vegetable oil

Saute marinated chicken until cooked, including marinade.

Add Whites of 4-6 chopped green onions (or to your tastes)

Cook 10 oz. of long rice (cellophane noodles) per instructions.

When cooked, drain long rice and add to sauteed chicken. Add 8 oz chicken broth and cook until hot.

Add Soy Sauce per your preferences.
Add tops of green onions for garnish

Chile Lime Chicken

While this recipe calls for 5 pounds of chicken, it can be scaled down to meet smaller amounts.

Ingredients:

5 pounds of chicken (dark meat is better)
1 cup lime juice
1 small can of diced Jalapeño peppers
1 Tbsp garlic powder
1 Tbsp salt
(If using garlic salt, 1 and 1/2 Tbsp of that in place of two above)
2 1/2 Tbsp Paprika
1 Tbsp Sugar
1 Tbsp Lemon Pepper (or regular pepper)
1 Tbsp Soy Sauce
1/4 Cup Olive Oil
1 Tbsp Cayenne Pepper (ground, or dried chiles)

Combine all ingredients (except chicken) in a bowl. Add the chicken and marinate at least 1 hour (longer marinade = spicier chicken)

Grill over medium heat and control flare-ups. Baste often