From the kitchen of USU Dining Services
Ingredients
CRUST:
12.5 ounces flour
2 tablespoons sugar
2 teaspoons salt
10 ounces butter, cold
1 cup cold water
FILLING:
1/4 cup
Teriyaki Chicken and Rice
From the kitchen of Keilani Merrill '18
Ingredients
CHICKEN: 1-2 boneless chicken breasts, thawed, and cut into strips
RICE: 2