Sake-Teriyaki Chicken with White Cheddar Mac n' Cheese:
So I had two large portions of boneless chicken breast and a box of store brand white cheddar mac n' cheese. I craved Bourbon Chicken and Mac N' Cheese (a la the Prudential Center's food court in Boston, Mass). I made something as close to it as I could get.

I chopped up the chicken breast into large-ish chunks and poured sake, teriyaki sauce, soy sauce, and a little bit of this divine ginger sesame sauce we have over the chicken. I left that to marinate while I sauteed a chopped yellow onion in my wok with some garlic salt. I would have diced a garlic clove instead of using the salt, but we were fresh out and I made do. Once the onions had started to brown, I poured the chicken and marinade sauce into the wok and stirred it around for a while until the chicken was tender.

Meanwhile, I had the mac n' cheese boiling until the noodles were cooked. I went through all the normal processes of adding milk, butter and the powdered mix, but I also added grated, sharp white cheddar cheese and small chunks of mozzarella cheese into the mix, and a bit more garlic salt (I like my garlic salt, as you will notice in any future recipes I might share).

Once both were cooked and stirred to my satisfaction, I mixed the noodles with the chicken in one big pot, and then proceeded to consume it. It was DELICIOUS. Perhaps better than the Bourbon Chicken I so love. My parents had some as well, and informed me that I could make it any time. Success!