• Add dry ingredients to a large bowl and mix until evenly combined. Set aside.
• To a smaller bowl, add eggs and egg whites and whisk until yolks are evenly incorporated. Add buttermilk, applesauce, brown sugar, and vanilla extract and whisk together. While continuing to whisk, slowly drizzle in the hot melted butter.
• Add wet mixture into the dry mixture and whisk until just combined (I found that a large whisk works much better here than a fork, spoon, or spatula). It's okay if the mixture has lumps, so long as you can't see spots of powdery flour. Don't overmix it! This should be thicker than your average pancake batter. Allow the batter to rest for about 5 minutes while the griddle heats.
• Pre-heat a griddle or griddle pan to medium-high heat (7 out of 10). You want it to be nice and hot before the first batch of pancakes goes down, then you'll turn it down slightly to medium heat (about a 5 or 6 out of 10).
• Spray pre-heated griddle with non-stick cooking spray if needed (I didn't need it since my griddle was non-stick anyway). Using a 1/4 cup dry measuring cup, drop batter onto hot griddle to form 3-4" round pancakes. Once the pancake is bubbling on top and golden brown on the bottom, about 2-3 minutes, flip to cook on the other side. If you're planning to freeze the pancakes, set the cooked ones aside in a single layer on a cooling rack.
• Once you've cooked the first batch of pancakes, turn the heat to medium (about 5 or 6 out of 10) and continue process until all batter is used up.

• Pour egg whites into a cold, medium-sized, shallow pan and cover with a lid.
• Turn heat to just higher than medium and cook eggs until they no longer jiggle when you touch the pan and are cooked through, about 10 minutes. Vent the lid if the top of the egg whites begin to bubble.
• Remove from pan and slice into 6 pieces.

MAKE THE CHICKEN AND SAUCE.

• Add chicken, onion, and garlic to the base of the slow cooker.
• Whisk 1/2 cup of water, soy sauce, honey, brown sugar, rice vinegar, black pepper, and ginger. Pour over top of chicken, ensuring the sauce gets under and all around the chicken. Slow cook on low for 5-6 hours or until chicken is easily shreddable with a fork.
• Remove chicken from the slow cooker and shred with 2 forks. Set aside and turn off the slow cooker.
• Pour the sauce into a medium sauce pan over medium high heat. In a small bowl, whisk together the remaining 1/4 cup of water and cornstarch. Slowly whisk the cornstarch slurry into the sauce. Continue to whisk and let it boil until the teriyaki sauce begins to thicken, about 2 minutes.
• Return the shredded chicken to the slow cooker, pour the sauce over it, and toss until evenly coated.

FREEZE NOW INSTRUCTIONS.

• Prep the veggies. Add bell peppers and green beans* to a microwave safe dish and cover with a very damp paper towel. Microwave for about 1 1/2 minutes or until green beans are bright green.
• Immediately transfer the peppers and sugar snap peas to an ice bath to stop them from cooking any further. Once the veggies are cool to the touch, remove to a paper towel lined plate and dry them off.
• Mix veggies into the chicken until well combined.
• Assemble to freeze. In a 2-cup Souper Cube, layer rice on the bottom, then chicken and veggies on top. Sprinkle with green onions and sesame seeds, then cover and freeze. Once completely frozen, remove from Souper Cubes tray and vacuum seal in a freezer bag.

EAT NOW INSTRUCTIONS.

• Heat rice according to package instructions.
• Prep the veggies. While the rice heats, heat a large skillet over medium high heat (7 out of 10). Add a teaspoon or so of oil to the skillet here if desired (not included in nutrition info). Once the skillet is hot, add sugar snap peas, peppers, and carrots. Sauté veggies, tossing frequently, until tender crisp, about 4-5 minutes. You can add 1-2 tbsp of water to help them along if needed.
• Add veggies to the teriyaki chicken and mix until well combined.
• Assemble. Divide rice evenly among 6 serving dishes or meal prep containers, then top with teriyaki chicken. Sprinkle with green onions and sesame seeds before serving.

• Assemble salad topped with chicken. Add your favorite ranch dressing and serve.

• Marinate the chicken. Add chicken tenderloins and 1/4 cup Frank's Red Hot Sauce to a resealable bag and rub the sauce into the chicken to ensure all pieces are coated. Marinate for 2-3 hours in the refrigerator.
• Prepare the panko coating. In a medium sized bowl, add panko breadcrumbs and olive oil and toss to mix evenly. Microwave, stirring every 30 seconds, for about 3 minutes total. Once the breadcrumbs turn light golden brown, they're done. Mix in the Frank's Red Hot Seasoning and set aside to cool.
• Prepare the egg wash. In another medium sized bowl, whisk eggs, buttermilk, and hot sauce. While whisking, gradually add flour, garlic powder, and Frank's Red Hot Seasoning. Set aside.
• Dip the chicken. Remove the chicken tenderloins from the hot sauce to a plate. If they are still coated in an excessive amount of hot sauce, you can pat some off with a paper towl. First dip the chicken into the egg wash, allowing any excess to drip off, then dip it in the panko coating, gently pressing the coating onto the chicken. Remove to a baking sheet lined with a cooling rack.
• Freezer instructions (optional). Place the baking sheet with the chicken into the freezer. Once the chicken is completely frozen (about 2-3 hours), remove to a food safe resealable bag such as Stasher or Food Saver. Remove as much air as possible from the bag before returning to the freezer.
• Air fry the chicken (from frozen). Pre-heat your air fryer to 360°. Add the chicken to the basket in a single layer (don't overcrowd – do a 2nd batch if you have to!). Air fry for 5 minutes, then flip and increase temperature to 380° degrees and air fry for another 6-8 minutes or until the coating is nicely browned and the chicken cooked through. (Note: if you cut the chicken into nugget size, they will take 3-4 minutes less time to cook from frozen than the tenders.)

  Air fry the chicken (from raw). Pre-heat your air fryer to 380°. Add the chicken to the basket in a single layer (don't overcrowd – do a 2nd batch if you have to!). Air fry for 5 minutes, then flip and air fry for another 4-5 minutes or until the coating is nicely browned and the chicken cooked through.

• Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.
  
• Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.
  
• Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.
  
• Pre-heat the air fryer to 400°F.
• Air fry the chicken at 400°F for 11-12 minutes, or until chicken reaches 160° in the thickest part of the chicken, flipping the chicken halfway through. Set aside to rest for about 3-5 mintes before slicing.
  

• Pre-heat air fryer to 370°. In a large bowl, toss all ingredients until evenly coated with oil.
• Spread the veggies evenly in the air fryer basket. For the crispiest results, do this in 2 batches (or more for a smaller air fryer). Air fry for 8 minutes, shaking the basket halfway through.