Creamy Chicken, Peas and Rice

This recipe is a one pan/pot dish but it tastes like you're indulging yourself. Plus it's easy to make! It was also my first meal on internship.

1 lb. of chicken breasts cut up into bite size pieces (cook whole for a variation)
1 onion (about 2-2.5 inches in diameter)
Salt and pepper to taste
Olive oil to cook chicken/onions
1 can cream of asparagus soup
1/2 soup can of milk
4 oz. sour cream
1.5 cups of rice cooked according to package
1 cup frozen peas

In a separate pot, start cooking the rice as the package directs you. Cook the chicken, salt, pepper and onions in the olive oil. Remove bulk of chicken and set aside. Leave as much "juice" from the meat/onions in the pan as you can. Add the soup, milk and sour cream to the pot. Make sure sauce is smooth before adding the chicken back in to the pot. Add the frozen peas and make sure they are de-thawed before adding the rice and mixing it all together. Enjoy!

Bok Choy Stir-Fry

Where there is a stir-fry there are zillion combinations. Give this one a try. Using a wok or a skillet start cooking the vegetables first by sautéing them in olive oil. Then add the chicken, sauce and finally the bok choy. Cook until chicken is not longer pink and the bok choy is wilted. Prepare rice as a side dish if desired, we recommend yellow or jasmine rice. Complete the meal by adding a cup of hot green tea.

1 lb. chicken cut up – sprinkle with salt/pepper
1 small onion --sauté w/olive oil
1 green pepper--sauté w/olive oil
1 tbsp. hoisin sauce
2 tbsp. teriaki sauce
1-2 tsp. red pepper flakes (to taste), let meld together
5-6 large leaves of bok choy chopped up in bite sized pieces