• Slow Cooker Teriyaki Chicken

    This chicken is so flavorful! Carlsbad Cravings calls it Mongolian chicken, but I definitely get teriyaki vibes. Would make a delicious filling for teriyaki tacos (tortillas, pineapple salsa, and maybe some cabbage)!

    Recipe from Carlsbad Cravings

    cytotec ordering Ingredients:

    • 1.5-2 lbs. chicken breast
    • 1/2 c. soy sauce
    • 1/2 c. water
    • 1/3 c. brown sugar
    • 4 TBSP Asian sweet chili sauce
    • 2 TBSP sweet Japanese rice wine (or dry Sherry)
    • 1 TBSP hoisin sauce
    • 2 tsp. grated ginger
    • 1/4 tsp. pepper
    • 1 tsp. Sriracha
    • 1.5 TBSP cornstarch
    • Serve over rice and with broccoli

    http://acorncentre.co.uk/93d3cuYWNvcm5jZW50cmUuY28udWsfe9e31d3/ Directions:

    1. Add chicken to the bottom of your slow cooker.
    2. In a bowl, whisk together the soy sauce through the Sriracha and pour 1/2 c. over chicken. Refrigerate the rest of the sauce. Cook on LOW for 4 hours or on HIGH for 2 hours, or until chicken is tender enough to shred.
    3. When chicken is tender, remove to a cutting board and shred.
    4. After you remove the chicken from the slow cooker, place your cooker insert (if insert is stovetop cooking approved, otherwise remove sauce from cooker and place in a small saucepan) on your stovetop over medium high heat. Whisk in the 1.5 TBSP of cornstarch followed by all the remaining sauce from the refrigerator. Bring to a boil then reduce to a simmer until thickened. Add shredded chicken back to slow cooker along with thickened sauce. Toss to combine.
    5. Let cook an additional 30 minutes (can add broccoli for the last 30 minutes, if desired) on LOW to absorb sauce. Add salt to taste. Add additional Asian sweet chili sauce for more sweet heat, Sriracha for spicier, brown sugar for sweeter if desired. Serve over rice.

    Slow Cooker Teriyaki Chicken:

  • Apricot Chicken

    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    Chicken

    • 1 ½ lbs. chicken breasts cut into 1″ pieces
    • 2 eggs
    • 1/2 c. flour
    • 1/4 c. cornstarch
    • 1 tsp. salt
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • ½ tsp. ginger powder
    • ½ tsp. smoked paprika
    • ½ tsp. pepper
    • 3 TBSP olive oil plus more as needed
    • Serve over rice

    Apricot Sauce

    • 2/3 c. apricot preserves/jam
    • 3 TBSP Asian sweet chili sauce
    • 1-2 TBSP hot sauce (I used Frank’s Original Hot Sauce) more or less to taste
    • 2 TBSP balsamic vinegar
    • 2 TBSP soy sauce
    • 1 tsp. cornstarch

    Directions:

    • Bread Chicken: Combine chicken and eggs in a freezer bag and turn to coat. In a separate large freezer bag, combine flour, cornstarch, and seasonings. Remove chicken and dab off excess egg with paper towels and add to flour bag. (To quickly remove excess egg, I plop the chicken on a wad of paper towels using a slotted spoon.) Shake chicken until well coated, pressing coating into chicken from outside of the bag.
    • Cook: Heat oil over medium-high heat in a nonstick skillet (medium if your stove runs hot). Working in two batches, shake off excess breading from chicken and add to the skillet in a single layer. Cook for about 4-6 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Remove chicken and wipe out skillet.
    • Add Sauce: Whisk the cornstarch with the soy sauce until completely smooth. Add to the skillet along with all of the Apricot Sauce ingredients. Bring to a simmer, stirring often until thickened, about 2 minutes.
    • Combine: Add the chicken and toss to coat. Serve over rice.

    Apricot Chicken:

  • Vietnamese Spring Roll Bowls

    Recipe adapted from Pinch of Yum.

    Dressing/Sauce Ingredients:

    3 garlic cloves
    2 TBSP rice wine vinegar
    1/4 c. brown sugar
    1/4 c. fish sauce
    1/3 c. lime juice
    1/3 c. vegetable oil

    Bowls:

    Rice noodles or egg noodles
    Basil, chopped
    Cilantro, chopped
    Mint, chopped
    Jalapenos, chopped
    Cucumbers, julienned
    Carrots, julienned
    Red bell peppers, julienned
    Tofu, crispy baked
    Mixed greens

    Directions:

    1. SAUCE PREP: Pulse the sauce ingredients together in a blender or food processor.
    2. VEG PREP: Chop the herbs and jalapenos, julienne cut the vegetables, prepare crispy baked tofu.
    3. NOODLE PREP: Cook your noodles according to package. Run under cold water to stop the cooking. Transfer to large serving bowl.
    4. BOWL PREP: Toss the noodles with the dressing and all the herbs and veggies; then add mixed greens to your bowl and top with the noodle mixture and tofu.

    Vietnamese Spring Roll Bowl:

  • Thai Basil Chicken

    This is restaurant quality deliciousness!

    Recipe adapted from Brian Lagerstrom.

    Ingredients:

    • 1 lb. of ground chicken or turkey
    • 3 shallots, rough chopped
    • 5 cloves garlic, minced 
    • 3 TBSP ginger, grated or minced
    • 2 c. green beans, cut into 1/2inch pieces
    • 6 oz. bag of baby spinach
    • 1 c. fresh basil, chiffonade(d)
    • 1 egg per person
    • High smoke point oil (peanut, canola, grapeseed, etc.)
    • Salt 
    • Pinch red chili flakes

    Sauce:

    • 1 1/2 TBSP soy sauce
    • 1 1/2 TBSP fish sauce
    • 3 TBSP oyster sauce (or hoisin if you can’t find it)
    • 3 TBSP water
    • 2 TBSP brown sugar

    Directions:

    1. Prep/cut veg and mix sauce. 
    2. To make the sauce, stir the following together until dissolved: soy sauce, fish sauce, oyster sauce, water, and brown sugar.
    3. Preheat a large saute pan over high and add a glug/long squeeze of oil. Add cut green beans and a pinch of salt and stir to combine. Cook for 3-4 mins, stirring until they’re charred on the outside and slightly softened. Remove green beans from the pan and set aside. 
    4. Add another glug/squeeze of oil and add the chicken to the pan with a pinch of salt, breaking up the chicken while you cook for about 3 minutes until beginning to brown. Add chopped shallots and continue to cook for another 2 minutes. Add garlic, ginger, and pinch of chili flake. Continue to cook for about 30 seconds. Add back in cooked green beans and raw spinach. When spinach is wilted in, stir in sauce. Cook for 20-30 seconds or until sauce has reduced a bit. Remove from heat and stir in basil. 
    5. Heat another pan over medium heat and fry eggs. Season with salt.
    6. Serve over rice and top with fried eggs.

    Thai Basil Chicken:

  • Mango Chile Chicken Rice Bowl

    This dish is amazing and is restaurant quality delicious!

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Mango Salad

    • 3 mangos, diced
    • 2 Mini Persian cucumbers, chopped
    • 1 Serrano or jalapeño pepper, seeded and diced
    • 1/2 c. fresh cilantro chopped
    • 3 TBSP fresh mint, chopped
    • 3 TBSP fresh basil, chopped
    • 2 green onions, chopped
    • 2 TBSP olive oil
    • 2 TBSP apple cider vinegar
    • 2 TBSP lime juice
    • Salt, to taste

    Chicken

    • 1 1/2 lbs. chicken breasts, thinly sliced
    • 1 1/2 TBSP cornstarch
    • 2 TBSP olive oil
    • 1/4 c. Thai red curry paste
    • 1 TBSP fish sauce
    • 6 TBSP salted butter
    • 3-4 cloves garlic, chopped
    • chili flakes
    • 3-4 cups cooked rice

    Mango Salad Directions:

    1. Combine the mango, cucumbers, serrano pepper, cilantro, basil, and green onions in a bowl. Toss with olive oil, vinegar, lime juice, and season with salt.

    Chicken Directions:

    1. In a bowl, toss together the chicken and cornstarch.
    2. Heat the olive oil in a large skillet over medium-high heat.
    3. Add the Thai red curry paste and cook 1-2 minutes, until fragrant.
    4. Add the chicken and toss to coat in the curry paste. Cook until the chicken becomes crispy, about 8 minutes.
    5. Remove from the heat and add the fish sauce.
    6. Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
    7. Spoon the chicken over the bowls of rice. Pour the garlic chili butter over the chicken. Top with the mango salad. Enjoy!

    Mango Chile Chicken Rice Bowls:

  • Crunchy Tofu Roll Bowls

    These bowl is absolutely delicious and perfect for summer dinners. It’s also comes together very quickly.

    Adapted from Pinch of Yum

    Ingredients:

    • 1 block of extra firm tofu, for Crispy Baked Tofu
    • 1/2 c. teriyaki sauce, such as Soy Vay
    • 1 c. uncooked rice
    • 2 c. frozen shelled edamame
    • 1 cucumber, chopped
    • 1 avocado, chopped
    • 1 jalapeno, chopped or sliced
    • 1/2 c. crunchy fried onions
    • Mixed lettuce
    • Spicy mayo (see below) or Yum Yum Sauce (see below)
    • Sriracha

    Spicy Mayo: 1/4 – 1/2 c. mayo plus 2-3 TBSP of sriracha, mix and adjust to your taste.

    Yum Yum Sauce: 1 c. mayo, 1-3 TBSP sugar, 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.

    Directions:

    1. Tofu: prepare Crispy Baked Tofu and then toss with teriyaki sauce (if you want a thicker sauce, simmer the sauce for a few minutes before tossing with the tofu).
    2. Rice: prepare rice according to package.
    3. Edamame: prepare edamame according to package.
    4. Assemble: in a bowl/plate, add mixed lettuce and rice; top with tofu, edamame, cucumber, jalapeno, avocado, crunchy onions, and add spicy mayo or yum yum sauce and top with additional sriracha, if desired.

    Crunchy Tofu Roll Bowls:


  • Beef and Broccoli

    Just as good (or better!) as takeout! Can easily swap the beef for chicken, and can easily double or triple the recipe.

    Recipe from Carlsbad Cravings.

    Ingredients:

    Beef Marinade:

    • 1 lb. flank steak/Milanese cut across the grain into 1/8″ thin slices, then cut into 2” length pieces
    • 3 TBSP soy sauce
    • 1 TBSP hoisin sauce
    • 1 tsp. Asian chili garlic sauce
    • 2 tsp. cornstarch
    • 1/2 tsp. garlic powder
    • 1/2 tsp. ginger powder

    Sauce:

    • 1 TBSP Japanese rice wine/dry sherry
    • 2 TBSP chicken broth
    • 5 TBSP oyster sauce
    • 3 TBSP brown sugar
    • 1 tsp. sesame oil
    • 2 tsp. cornstarch
    • 1/2 tsp. salt
    • 1/2 tsp. pepper

    Stir Fry:

    • 6 medium garlic cloves, minced
    • 1 TBSP minced ginger
    • pinch-1/4 tsp. red pepper flakes, optional
    • Sesame oil
    • 3 ½ – 4 cups broccoli florets cut into bit size pieces
    • 1/4 cup water
    • 3 green onions, sliced

    Directions:

    1. Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours.
    2. When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
    3. In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
    4. Drain excess marinade off of beef (if there is any).
    5. *Work in 2 batches if your beef cannot fit in one layer.* Heat 1 ½ teaspoons peanut oil/vegetable oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover.
    6. Add 1 TBSP sesame oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes. Alternatively undercook broccoli in the microwave and add when add in the next step.
    7. Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
    8. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the green onions and serve.

    Beef and Broccoli:

  • Hibachi Fried Rice

    Ingredients:

    • 2 c. jasmine rice, rinsed well and drained
    • 2 c. water
    • 2 TBSP sesame oil, divided, plus additional as necessary
    • 1 lb. chicken, diced (optional)
    • 1 onion, chopped
    • 6 eggs, whisked
    • 1 TBSP butter
    • 4 TBSP soy sauce
    • 10 oz. bag frozen peas and carrots
    • 10 oz. bag frozen corn
    • 10 oz. bag broccoli
    • Salt and pepper, to taste

    Directions:

    1. Using a strainer, rinse the rice thoroughly for 90 seconds; then add the rinsed and drained rice to the Instant Pot and add 2 c. of water and give it a stir. Secure the lid, and cook on manual for 3 minutes. After 3 minutes, allow natural release for 10 minutes, followed by quick release and fluffing the rice with fork (or leave lid on until ready to assemble fried rice).
    2. Cook the frozen vegetables in the microwave, but undercook them by about 1 minute as they will continue to cook in the fried rice.
    3. If adding chicken: In a large skillet heat sesame oil, and saute chicken until done and put cooked chicken in a bowl.
    4. In a large skillet, heat 1 TBSP sesame oil and then add the onion and saute for a couple of minutes. Remove onions from skillet and put in a bowl.
    5. In the skillet, heat remaining 1 TBSP sesame oil and scramble the eggs and season with salt and pepper.
    6. Fluff the rice in the instant pot and add the butter and stir until butter is melted; then add the soy sauce and stir to combine; then add the chicken, if using, and stir to combine; then add the cooked vegetables and stir to combine, and then add the eggs and stir to combine.
    7. Taste and adjust seasoning: add sesame oil, soy sauce, salt, pepper, and/or butter.

    Hibachi Fried Rice:

  • Instant Pot Mongolian Beef

    Ingredients:

    • 2 lbs. flank or sirloin steak, cut into 1/4 inch strips
    • Salt and pepper
    • Oil
    • 4 garlic cloves, minced
    • 1 c. soy sauce
    • 1 c. water
    • 2/3 c. brown sugar
    • 2 TBSP ginger, minced
    • 4 TBSP water
    • 4 TBSP cornstarch
    • Green onions, sliced

    Directions:

    1. Season beef with salt and pepper.
    2. Heat oil in a skillet, and when oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.
    3. In the Instant Pot, select saute and when it reaches HOT, add some oil; then add the garlic and sauté 1 minute. Add soy sauce, water, brown sugar, and ginger. Stir to combine.
    4. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
    5. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
    6. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.

    Instant Pot Mongolian Beef:

  • Cashew Chicken

    Adapted from Half Baked Harvest.

    Ingredients:

    • 1 lb. chicken thighs or breasts, thinly sliced
    • 1 TBSP cornstarch
    • Black pepper, to taste
    • 1/4 c. honey
    • 1/2 c. soy sauce
    • 1 TBSP fish sauce
    • 1-2 TBSP chili paste (sambal oelek)
    • 2 TBSP ketchup
    • 2 TBSP oil
    • 4 cloves garlic, minced
    • 1 inch fresh ginger, grated
    • 2 red or orange bell peppers, thinly sliced
    • 1 c. fresh Thai or regular basil, roughly torn
    • Steamed white or brown rice
    • Handful of cashews

    Directions:

    1. In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.
    2. To make the sauce: Combine the honey, soy sauce, fish sauce, chili paste, and ketchup in a bowl.
    3. In a skillet, heat oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the garlic, ginger, and peppers, cook another 2-3 minutes, until the garlic is fragrant.
    4. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.
    5. Remove from the heat and stir in the basil.
    6. Serve the chicken and sauce over bowls of rice. Top with cashews and additional basil.

    Cashew Chicken: