Honey Instant Pot Teriyaki Chicken

 This is a quick, easy, and really yummy dinner! Serve over rice, noodles, or as a sandwich filling.

Ingredients:

• 2 Chicken breasts, frozen 
• ½ cup low salt soy sauce 
• ⅓ cup chicken broth 
• 1 tsp garlic powder 
• ⅓ cup rice vinegar 
• 1 Tbsp sesame oil
• ½ tsp ginger 
• ½ tsp paprika 
• ½ cup honey 
• 3 Tbsp cornstarch 
• Green onion, diced (to taste)

Directions: 

Place frozen chicken breasts in the Instant Pot. Add soy sauce, chicken broth, garlic powder, rice vinegar, sesame oil, ginger and paprika. Pour honey and mix until everything is well incorporated and chicken is coated with sauce. 

Close the Instant Pot and close the valve. Cook on high pressure for 20 minutes. Manually release steam and open the lid. 

Using 2 forks roughly shred the chicken. 

Set Instant Pot to sauté and sprinkle chicken with cornstarch. Mix and let the sauce thicken around 5 minutes. 

Serve on rice or noodles or in sandwiches. Sprinkle with diced green onion on top.

Crispy Rosemary Chicken and Fries

 This is a one pan meal that's in the oven in 15 minutes. It is true comfort food. 

Ingredients

• 8 chicken thighs

• 6 small red potatoes, quartered

• ½ cup extra-virgin olive oil, or as needed

• 1 tablespoon chopped fresh rosemary

• 1 ½ teaspoons chopped fresh oregano

• 1 ½ teaspoons garlic powder

• salt and pepper to taste

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.

3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Cashew Chicken

We enjoy this meal!

• 1/2 cup Low Sodium Soy Sauce
• 1 Tablespoon Rice Vinegar 
• 1 Tablespoon Packed Brown Sugar 
• 2 Tablespoons Oyster Sauce 
• 1/2 teaspoon Toasted Sesame Oil
• 3 Tablespoons Vegetable Oil 
• 6 whole Boneless, Skinless Chicken Thighs, Cut Into Small Cubes 
• Kosher Salt To Taste 
• 1 Tablespoon Chopped Garlic 
• 1 Tablespoon Chopped Fresh Ginger 
• 1 whole Green Bell Pepper, Chopped 
• 1/4 cup Sherry Or Chicken Broth 
• 2 Tablespoons Cornstarch 
• 1/2 cup Drained Canned Water Chestnuts, Coarsley Chopped 
• 1 cup Unsalted Cashews (be Sure To Use Unsalted) 
• 2 whole Green Onions, Thinly Sliced 
• Cooked Rice Or Noodles, For Serving (if Desired) 

In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside. Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes. While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick. Finally, sprinkle on the green onions. Serve with cooked rice or noodles.

Homemade Teriyaki Sauce

We went out for sushi over Thanksgiving Break with LaVon and Kelly. In addition to some DELICIOUS sushi, we had the tastiest bowl of chicken teriyaki chicken and rice. I've been craving it ever since. We have come up with our own version of this meal, and we think it's pretty close to the original! Bonus, it's easy and inexpensive to make. This is definitely going to become a regular at our house.

Ingredients:

• Rice, cooked
• Chicken, cooked and seasoned as desired
• Any vegetables you like in your rice bowl (we prefer to leave the vegetables out of the bowl but make edamame for the side - yum!!)
• 1 Batch of Homemade Teriyaki Sauce

Homemade Teriyaki Sauce

Ingredients: 

• 1/4 cup soy sauce 
• 1 cup water 
• 1/2 teaspoon ground ginger 
• 1/4 teaspoon garlic powder 
• 5 tablespoons packed brown sugar 
• 1 -2 tablespoon honey 
• 2 tablespoons cornstarch 
• 1/4 cup cold water 

Directions:

Mix all but cornstarch and 1/4 c cold water in a sauce pan and begin heating. Mix cornstarch and cold water in a cup and dissolve. (I like to add the cornstarch slowly while whisking.) Add the cornstarch mixture to the sauce in pan. Heat and stir until sauce thickens and darkens to desired consistency. Add water to thin if you want it thinner, but for me this is perfect! Just like that nice, sweet, thick Teriyaki sauce we had at the restaurant. YUM!

Coconut Curry Shrimp and Rice

Oh, yummy! This meal from The Pioneer Woman was amazing!!  I was a little wary of the curry, as I am not a fan of super strong curry flavor, but the curry blended beautifully with the coconut, lime and honey flavors, and it was the perfect mix of deliciousness.  Click HERE for full pictures and instructions.

• 2 Tablespoons Butter
• 1-1/2 pound Peeled And Deveined Raw Shrimp (I Used U10, But Any Size Is Fine)
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 1 Tablespoon Curry Powder
• 1 can (13 1/2 Oz. Size) Coconut Milk (I Used "A Taste Of Thai" Brand)
• 2 Tablespoons Honey, More To Taste
• 1/4 teaspoon Kosher Salt (more To Taste)
• 1 whole Lime, Juiced
• Hot Sauce, Optional
• 12 whole Basil Leaves, Chopped, Plus More For Garnish
• 2 cups Basmati Rice--cooked According To Package Directions

Preparation Instructions

Heat the butter in a large skillet (I used non-stick) over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside.

Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)

Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

Beef and Broccoli

How is it possible that we haven't added a recipe for Beef and Broccoli on here yet?  We love beef and broccoli, and the recipe I use is from the "Essential Mormon Celebrations" cookbook by Julie Badger Jensen.  A basic, easy, delicious version of restaurant Beef and Broccoli.  We love this meal!

 
Ingredients:

• 1 pound top round beef steak
• 1/4 c. soy sauce
• 2 T. sugar
• 1/4 c. white grape juice or apple juice
• 2 T. cornstarch
• 1 c. water
• 2 C. fresh broccoli florets, stems removed
• 4 T. vegetable oil or olive oil, divided
• 2 cloves garlic, minced
• 2 tsp. sesame oil

Directions:

Cut beef into 2-inch strips; set aside.

Combine soy sauce, sugar, juice cornstarch and water in a small bowl.  Set aside. 

In a large skillet, stir-fry broccoli in 2 T. oil for about 5 minutes over medium heat.  Do not overcook.  Place  broccoli in another dish. 

Pour remaining oil in the same skillet and heat on medium-high heat.  Add beef steak and cook until well browned on all sides, about 10 minutes. 

Add garlic and cook until fragrant, not more than 1 minute. 

Pour soy sauce mixture over meat and cook until slightly thickened.

Stir in sesame oil. Remove from heat. 

Stir in broccoli. 

Serve over hot steamed rice.  Makes 8 servings.

Teriyaki Chicken

 This was found off of pinterest. click here for the original recipe. lakelurecottagekitchen.com.
CROCK POT TERIYAKI CHICKEN
12 boneless skinless chicken thighs (about 3 pounds)
 3/4 cup sugar
3/4 cup low-sodium soy sauce
 6 tablespoons cider vinegar
 3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
 4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
 Hot cooked long grain rice
Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice. Note: I halved the recipe and it still worked fine in my crock pot. It might not need the full 4 hours time. 

Orange Chicken

This is a family favorite at our house.

12 chicken tenders
3 eggs
1/2 cup corn starch
1/2 cup Flour
garlic salt
oil

Sauce:
1/4 cup chicken broth
1/2 cup white vinegar
3/4 cup sugar
1 Tbsp. soy sauce
4 Tbsp. ketchup

Mix cornstarch, flour and salt together in a bowl. Beat eggs in a separate bowl. Cut up chicken into small pieces. Pour oil in frying pan and dip chicken into the eggs, then coat in the flour mixture. Put in the pan and quickly fry on all both sides until golden brown. place chicken in a baking dish. For the sauce combine all ingredients in a sauce pan and bring to a boil. Pour over the chicken. Cover and bake at 350 degrees for 45 min. to an hour. Eat over rice.
Extra notes:
We like to have a lot of sauce so I usually double or triple the sauce recipe. We use jasmine rice. If you haven't tried it you should it is so yummy especially with Asian type foods. it is found by all the rest of the rice at the store. I usually buy it at walmart and it comes in a yellow bag.

Applebee’s Oriental Chicken Salad

I had this salad at a friend’s house, and it tasted perfect; I felt like I really was at Applebee’s! J

Dressing:
3 T. honey
1/4 c. mayonnaise
1/8 tsp. sesame oil
1 1/2 T. rice wine vinegar
1 tsp. Grey Poupon Dijon mustard

Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.

Salad:
4 Tyson crispy chicken strips
1 c. purple cabbage, chopped
3/4 c. carrot, shredded
2 T. sliced almonds
3 c. romaine lettuce, chopped
1 c. cabbage, chopped
2 green onions, sliced
1/2 c. crispy chow mein noodles

Bake chicken strips according to package directions. In a bowl, prepare the salad by tossing the romaine with the cabbage, carrots, and onions. Sprinkle almonds over the salad, then add the chow mein noodles. Cut chicken strips into bite sized pieces and place on top of the salad. You can serve the dressing on the side or mixed in. Serves 3-4.

Sticky Chicken

1 1/2 c. sugar
8 T. ketchup
1/2 c. vinegar
2 T. soy sauce
bowl of cornstarch
2 T. flour
3 eggs beaten
1 1/2 pounds chicken cut into bite size pieces.

Mix the sugar, ketchup, vinegar, and soy sauce in a pan, and bring to a boil. Set aside. Beat eggs and flour together. Dip chicken pieces into cornstarch and then in egg mixture. Brown chicken in a skillet with oil. Then place in a 9 x 13 pan. Pour the ketchup sauce over the chicken and bake for 30 minutes at 350 degrees.

Teriyaki Chicken

6 boneless, skinless chicken breasts
1/2 c. soy sauce
1/2 c. packed brown sugar
1/2 tsp. garlic salt

Place chicken in a large bowl. In a small bowl, combine soy sauce, brown sugar, and garlic salt. Pour over the chicken. Stir to coat. Grill and turn over medium heat for about 20 minutes for until cooked through. OR, bake in the oven at 350 degrees for about 45 minutes.

Sweet and Sour Chicken

This is in our family's top 5 favorite dinners. We LOVE this meal, and it's really easy.

4 breasts of chicken
1 T. oil
1 carrot, sliced
1 clove garlic, minced
1 c. sugar
4 T. cornstarch
1 1/3 c. water
3 T. oil
2/3 c. vinegar
4 T. soy sauce
1 onion, chunked
1/2 red pepper, diced
1/2 green pepper, diced
1 small can diced pineapple
Cooked rice

Cut chicken into 1-inch cubes. Sauté in oil with carrot and garlic until no longer pink. Remove from heat, cool. Combine sugar and cornstarch in saucepan. Stir in water. Add oil, vinegar, and soy sauce. Cook and stir until thick and clear. Remove from heat. Stir together chicken, sauce, veggies, and pineapple. Serve in bowls over hot rice. We like to buy fortune cookies to eat afterwards. ;)