2 tablespoons olive oil
1 teaspoon garlic powder
1/8 teaspoon grated fresh ginger root
1/8 teaspoon salt
6 large skinless, boneless chicken breast halves
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3 cloves garlic, minced
1 1/2 teaspoons vegetable oil
1/4 teaspoon black pepper sauce
1 teaspoon dried marjoram
1 teaspoon dried black pepper
1 tablespoon white wine
In a small resealable plastic bag, combine the olive oil, garlic powder, ginger, salt, and chicken breasts.
Heat olive oil in a large skillet over medium heat. Stir fry chicken for about 5 minutes, then add the garlic powder mixture and white vinegar.
Simmer chicken for about 5 minutes, then remove from skillet, and set aside.
Fasten the bag containing marinade to your pair of gloves and grip onto the bag to keep marinating chicken well. The longer you marinate chicken, the healthier it becomes.
While chicken is marinating, brown just enough to look like a pea size. Discard chicken so that no visible fat is retained. Discard the marinade and reserve 2 tablespoons.
Heat 2 tablespoons olive oil in a large skillet in the center of a large skillet to medium-high heat. Add chicken and turn often to coat with oil. Saute for 3 to 4 minutes, turning often to coat well. Reduce heat to medium-low, and cook 4 minutes per side, stirring frequently. Reduce fat to medium-low and continue to cook until chicken is no longer pink, stirring occasionally.
Stir chicken into marinade mixture and cook for about 5 minutes per side. Toss with olive oil, garlic powder, ginger, salt, paprika, pepper, and marinade mixture and allow to stand for 10 minutes. Drain loaded rice and add to chicken mixture.
Heat remaining 2 tablespoons olive oil in a large bowl. Add chicken and rice mixture and cook for another 3 to 4 minutes. Stir rice into chicken mixture and cook 5 minutes more. Serve immediately.