""Three Cup Chicken""

Chicken (breast)
Fresh Basil Leaves
Ginger
6 gloves of Garlic
1/4 Cup of Rice Wine/Rice Vinegar
1/4 Cup of Soy Sauce
1/4 Cup of Sesame Oil
Two tablespoon Sugar

A wok if you have one, or else just use frying pan.

-Cut chicken breast into bite size.
-Pick the basil leaves off the stem
-Cut Ginger root into roughly 12 slice, with each around 1/6 inch thick.
-Heat the wok.
-Add sesame oil and ginger and stir. Wait until ginger slices absorb most of the oil
-Add garlic and stir a short while.
-Add chicken, rice wine and soy sauce. Stir until chicken is cooked.
-Turn heat to low and cover the wok, reopen to stir occasionally to prevent chicken sticking to the wok. Wait until the wok is almost dry. It takes roughly 20 minutes.
-Add basil and stir a quick moment. 5-10 seconds will do.
-Ready to serve

This serves 2 people, so adjust the measurements as you see fit.

Rosemary Herb Chicken

6 boneless Chicken breast halves
3 cloves garlic minced
1 tbs rosemary
1 tbs thyme
3/4 tsp instant chicken bouillon
2 tbs olive oil
1/3 cup dry white wine

Combine Garlic, Rosemary, Thyme and Bouillon in a bowl.

Rub chicken with dry mix.

Drizzle chicken with oil.

Pour wine on bottom of pan.

Cover with plastic wrap and marinate for 2 hrs in fridge.

Cook on stove top at I believe Med-Med/High? (Can't remember 100%, but if you can cook, you should be able to figure this out quickly on how the chicken is doing)

Season with pepper to taste.

Itadakimasu!

**edit** I actually followed this recipe with only 3 chicken breast pieces and like the extra seasonings on it.

I have a recipe idea that is easy and economical, sort of like an ex-girlfriend of mine, here goes:

BBQ Chicken Pizza

For the crust, I either purchase a premade crust, whichever is your favorite, but I usually make my own in the breadmaker.

Barbecue sauce, again it is a matter of taste, but I prefer Bone Suckin'' Sauce http://www.insanechicken.com/bone_suckin__original_bbq_sauce.html

Add 2 tablespoons of extra virgin olive oil to the sauce, along with some crushed red pepper.

Slice up a whole red onion into rings add on top of the sauce.

1 lb of chicken breast, sliced into strips, then roll the strips in a dry rub of salt, pepper, oregano, and parsley. Add on top of the onions.

Top off with 1-1/2 cups of the shredded monterey jack, cheddar, and provolone.

Bake at 375 F, for approximately 20 minutes or desired melty goodness, enjoy.

My hot wing recipe: Start cooking the wings in the oven, take Cayenne pepper sauce, about 1 cup, toss in a half cup or so of barbecue sauce (preferably something sweet), and some pepper, a bit of worschister sauce (soy sauce works in a pinch as well), toss in a little bit of Mirin (japanese rice cooking wine), a bit of dijon mustard... and well anything else that sounds appetizing at the time throw into a pan with 2 pats (2tbsp or so, more if you added lots of other stuff) of butter heat till butter melts completely about this time you should have 10-15 minutes left until the wings are finished cooking, remove them from the oven, coat completely with the sauce then toss back in oven for the rest of the cooking time. end result: crispy wings that are relatively mess free, hot as heck, and generally delicious to boot. The extra bake time dries the sauce out and bakes it onto the wing itself (I would recommend tinfoil on the bottom of the pan, the wings aren't the only thing the sauce bakes onto)

Oh and as a note Peanut Butter + mashed potato(e)s=not so good.