Slow Cooker Honey Garlic Chicken

We have been so busy at our house lately that I have been using my crockpot almost 3-5 times per week.  It has been my sanity at dinnertime.  I found this recipe at a Year of Slow Cooking and I adapted it a little for my family.

3-4 boneless, skinless chicken breast
1 teaspoon dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey

Put the chicken into your crockpot. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.  Cook on low for 6 hours or high for 3-4.  Shred or slice the chicken and serve with rice and steamed or roasted vegetables.

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

I found these on one of my new favorite websits called skinnytaste.com.  She makes healthy food that is delicious.  We made these meatballs last night and they were so great!  The meatballs were fantastic, but the sauce sent them over the edge.

From Gina's Skinny Recipes

1/4 cup panko crumbs (I just used rolled oats)
1-1/4 lbs 93% lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil

Dipping Sauce

4 tbsp low sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion

Preheat oven to 500°F.
Mix ground turkey, panko, egg, salt, scallions, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape meat mixture into a ball of desired size and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.  Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.  Serve meatballs with remaining sauce, about 1 tbsp per person. Chances are you won't use all the dipping sauce.

Ginger-Orange Glazed Chicken Wings

In Utah there is a fun show called Good Things Utah.  They have a segment which is local recipes either from restaurants or from bloggers.  I found this recipe on their website.  It is from a local BBQ restaurant called Q4U.  I thought these wings looked delicious and they didn't disappoint.  My kids loved them and they were covered in sauce when they got done!  I am pretty sure these will be on our Superbowl menu.

2 lbs. (24) chicken wings
½ C. orange concentrate juice
3 Tbsp. fresh lemon juice
¼ cup Hoisin sauce (I just used regular BBQ sauce)
1 Tbsp. canola oil
¼ cup sugar
3 Tbsp. fresh ginger minced
3 fresh garlic cloves
3 scallions, slivered

Grill chicken wings until juices run clear.  Combine all ingredients mix well and add to pan except for chicken and scallions.  Place pan over medium heat.  Stir constantly when sauce begins to simmer, and add chicken wings when it begins to boil.  Coat chicken wings with sauce and remove pan from heat. Plate and dress with scallions and serve.  

Ginger Chicken w/ Shitake and Button Mushrooms

I found this recipe on Sook Cook  and adapted it for what we needed or could find.  In an effort to eat more healthy after a month of complete, unashamed, blissful holiday binging, this recipe seemed to have a lot of flavor and not a lot of junk in it!  It did not disappoint.  All my kids ate it and Port asked me later how hard it would be for me to make the sauce for him to take to work.  I consider that a success.

2 tablespoons oil
2 garlic cloves, finely chopped
2-inch gingerroot, finely chopped
3-4 boneless, skinless chicken breast, thawed and diced
2 cups shitake mushrooms, thinly sliced
1 cup button mushrooms, thinly sliced
4 tablespoons soy sauce
4 tablespoons rice wine or mirin  (I didn't have this so I used chicken broth)
1 tablespoon brown sugar
1 teaspoon cornstarch
2 tablespoons water
3 tablespoons chopped fresh cilantro
2 green onions, cut into 2-inch long pieces
rice sticks, cooked

In a large skillet, heat oil over medium high heat. Add the garlic and ginger and stir well. When the garlic starts to get golden brown, add the chicken and stir well. Once the chicken starts to cook (about 5-7 minutes after), stir in with the shitake and button mushrooms and continue to cook, about 3-5 minutes. Add the sauce ingredients: soy sauce, rice wine (or mirin), and brown sugar. Continue to cook until the mushrooms soften or reach your desired texture, about 5 minutes. In a small bowl, mix cornstarch and water and stir well to mix. Pour the cornstarch mixture into the skillet and stir well, until the sauce thickens slightly. Add the cilantro and green onions and serve with rice stick noodles.

Pork and Ginger Potstickers

These were so worth the work to make them.  My kids are kind of hit and miss when it comes to non-typical kid food.  These had them fighting and drooling over who got to eat the next batch.  I think my 5 year old ate 10 and my 2 year old ate about 6.  We finally had to tell them no more!  Maybe that was just us parents wanting a few extra for ourselves!

Recipe and picture from Tasty Kitchen
¾ pounds Ground Pork
3 stalks Green Onion, Minced
5 leaves Napa Cabbage, Minced
5 whole Mushrooms, Minced
2 cloves Garlic, Minced
¼ cups Fresh Ginger, Minced
2 Tablespoons Cornstarch
2 Tablespoons Sesame Oil
3 Tablespoons Soy Sauce (I Use Low-sodium)
½ teaspoons Black Pepper
1-½ package (about 12 Oz. Package) Round Potsticker Wrappers (I only used one package)
1 Tablespoon Canola Oil, For Cooking

Make sure all vegetables are finely minced. You don’t want a mush, you want a mince, but you don’t want large chunks of anything in the filling. Combine all the ingredients (except the wrappers and canola oil) and stir well to combine. Scoop small teaspoons of filling into the center of each round wrapper. Use a pastry brush to brush water on one half of the wrapper’s border.  Fold each wrapper in half tightly to enclose the filling and remove any extra air bubbles. Pinch the edge together tightly. Make several small folds at the top of each wrapper and set aside.  If you are making the potstickers ahead of time, place them on a baking sheet covered with parchment or waxed paper. Place in the freezer until solid (about 30 minutes), then store in an airtight container or freezer bag until ready to use. Otherwise, use immediately. 

To cook, heat a large pan with 1 tablespoon canola oil. Place about 1 dozen potstickers in at a time, flat side down. Cook 2-3 minutes over medium-high heat until bottoms are browned. Pour in 1/2 cup water and cover with a lid. Let steam 5-7 minutes or until water is absorbed and wrappers are transluscent.  If cooking frozen, add an additional 2-3 minutes to the steaming time.  Serve with dipping sauce or teriyaki sauce.

Red Chicken Curry

This was really good.  It was spicy and had great curry flavor.

From Prudence Pennywise

1 tablespoon olive oil
1 large onion, chopped
1 bell pepper, chopped
1 lb. boneless, skinless, chicken, cut into 1 inch pieces
3 tablespoons flour
2 cloves garlic, minced
1 tablespoon fresh minced ginger
1 tablespoon red curry paste
1 (14 ounce) can chicken broth
3 tablespoons apricot jam or mango chutney
chopped cilantro, for serving
hot rice, for serving

In a large skillet, heat oil over medium high heat. Add onion and peppers and cook for four minutes. Add chicken and cook until chicken is browned on all sides. Sprinkle chicken with flour and stir for one minute. Add ginger and garlic and cook an additional 30 seconds. Add paste and broth and bring to a boil. Reduce heat to low and simmer for 5-10 minutes. Stir in jam and sprinkle with cilantro. Serve over rice.

Garlic Beef and Green Beans

I found this recipe at Crepes of Wrath.  This was so good!  Port and I got in a disagreement over this dish because I thought he took more than his fair share!  We didn't even eat it with rice.  We ate it over salad and it was awesome.  It also is a great meal for anyone who got beans in their Bountiful Basket today.

2 tablespoons olive or peanut oil
2 pounds sirloin/top round/filet/flank steak (whatever you have on hand), sliced into long, thin strips
1 onion, diced
1 pound green beans, cleaned and de-stemmed
1/4 cup water (if needed)
Rice, cooked according to package directions (for serving)

For the sauce:
1 tablespoon olive or peanut oil
6 cloves garlic, minced
2/3 cup Hoisin sauce
2 tablespoons granulated sugar
2 tablespoons low-sodium soy sauce
1 to 2 teaspoons Sriracha (I used 1 teaspoon)
1/3 cup water

1. Slice your beef into long, thin strips. Heat 2 tablespoons of olive or peanut oil in a large saute pan over high heat and add in your beef. Cook for 3-5 minutes, until almost completely cooked (it can still be a little pink, as it will continue to cook a bit on the plate) and remove with a slotted spatula onto a plate with paper towels so the juices drain a bit.

2. Drain all but 2 tablespoons of juices out of your pan and add the diced onion. Cook for 5 minutes over medium-high heat until softened, then add in the cleaned and de-stemmed green beans. Add in 1/4 cup of water, if needed (just enough so the beans can steam), and cook for 5 more minutes, stirring frequently.

3. While you cook the onions and green beans, heat 1 tablespoon of olive or peanut oil in a small sauce pan over medium heat, then add in your minced garlic. Cook for 3 minutes, until fragrant, then add in the rest of the sauce ingredients. Stir to combine, then cook over medium-high heat for 3-5 minutes until bubbling and slightly thickened.

4. Add the sauce to the pan with the onions and green beans and cook over medium-high heat until thickened a bit more (about 3 minutes). Add in the beef and cook until heated through (about 3 minutes). Serve over rice or more vegetables. Serves 4 (or serves 5 when served over rice).

Sesame Noodles

I don't know how the rest of the world is, but I sometimes get stuck on what to serve for side items.  I saw this recipe from Jamie Cooks it Up and I thought it was worth a shot.  I am so glad I tried them.  I couldn't stop eating them.  I made them as a main dish and they were definitely main dish worthy.  We had some leftovers and I ate them cold for lunch the next day.  They are good warm or cold!  These could go with chicken or just by themselves.  Enjoy!

Time: 15 minutes
Yield: 6-8 servings

4 T soy sauce
3 T brown sugar
2 T sesame oil
1/2 T peanut butter
1 t hot chili oil
1 T olive oil
1 T white sugar
1 small can mushrooms, chopped
3-4 green onions, chopped
1/2 T sesame seeds
1 16 oz package Capellini Noodles (or thin spaghetti noodles)

1. Cook pasta according to package directions.

2. While your noodles simmer away, add all ingredients but the mushrooms, green onions and sesame seeds, into a large mixing bowl. Stir them all up nicely so they are incorporated well.

3. When the noodles are done cooking, pour them into a strainer to drain all of the hot water. Immediately add the noodles to the sauce. Add the mushrooms and sesame seeds and stir it all up. Sprinkle with the green onions and you are ready to serve.

Simple Orange Chicken with Broccoli

Delicious and a definitely will repeat are good descriptions of this dish. Port told me I could make this again if I wanted. He has tell me things like that because we don't repeat too many recipes unless they are really great (meaning they have great flavor, easy to cook, and pretty healthy!).

From My Kitchen Cafe

*Serves 4
1 tablespoon canola oil
1 tablespoon minced or grated fresh ginger
2 garlic cloves, finely minced
1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
Salt and peper
2 cups fresh broccoli florets
1/4 cup water
1/2 cup low-sodium chicken broth
1/4 cup orange juice
3 tablespoons low-sodium soy sauce
1 teaspoon sugar
1-2 teaspoons freshly grated orange zest
2 teaspoons cornstarch, dissolved in 1 tablespoon water
In a medium nonstick skillet, heat the oil over medium heat. Add the ginger and garlic, stirring constantly, until fragrant, about 1 minute. Season the chicken with salt and pepper and add to the skillet. Saute until cooked through, about 5-6 minutes. Transfer the chicken to a plate and set aside. In the same skillet, combine the broccoli florets and the water, stirring to scrape up any browned bits on the bottom of the pan. Cover the skillet and cook until the broccoli is crisp-tender, about 2 minutes. Return the chicken to the pan and stir in the broth, orange juice, soy sauce, sugar and orange zest. Add the dissolved cornstarch mixture and cook, stirring frequently, until the sauce boils and thickens slightly. Serve over hot, cooked brown or white rice.

Orange Honey Grilled Chicken Strips

These were delicious! I loved the citrus taste. I made extra and my hubby put them on a salad for his lunch the next day. We actually had to negotiate as to who got to have the leftovers for lunch, which is a huge thing because we usually don't eat leftovers.

From Sister's Cafe

1 to 1 1/2 lbs boneless skinless chicken breasts
2 TB butter softened
2 TB finely chopped scallions
2 TB fresh orange juice
2 TB chopped cilantro leaves (I like a little extra)
1 TB honey
1-2 TB grated orange zest, from ~1/2 an orange

Cut each chicken breast into 3 length wise strips. Thread 3 strips accordion style, on each of 4-6 long metal or wooden skewers. If using wood skewers, soak them for at least 20 minutes in cold water before using to prevent scorching on the grill. To make the basting sauce: In a small bowl, stir together the butter, scallions, orange juice, cilantro, honey, and orange zest. Brush about half of the sauce on the chicken, covering each strip well. Set aside to marinate for about 15 minutes. If you have to let the chicken marinate longer refrigerate. Prepare grill to medium hot. Grill chicken about 15 minutes, turning several times, until the chicken is cooked through but still moist. Baste several times with the remaining basting sauce. Stop basting 5 minutes before the chicken is done. Remove the chicken from the grill and serve immediately.

Stir Fried Rice With Asian Vegetables And Beef

This was good, but I would probably figure out some ways next time to kick up the flavor a little bit.

From Prevention Magazine Online

1 8 oz 3/4" thick sirloin or top round steak, thinly sliced
2 tbsp reduced sodium soy sauce
2 tsp canola or other vegetable oil

1 bag (14 oz) frozen stir fry or asian vegetable mix
1 pouch (10 oz) frozen brown rice (I just used regular white rice)
1 tbsp finely chopped fresh ginger
2 tsp finely minced garlic
1/2 C diagonally sliced scallions
1/4 C coarsely chopped dry roasted peanuts (I used almonds)

Directions
1. Toss steak with 1 tablespoon of the soy sauce.
2. Heat wok or large skillet over high heat. Add oil. Place steak in single layer and cook without stirring to brown, about 1 minute. Cook another minute, stirring once or twice, until all pink is gone. With slotted spoon or tongs, transfer meat to dish and set aside.
3. Add vegetables to skillet's juices and stir fry over medium heat until vegetables are tender, about 5 minutes.
4. Cook rice per package directions.
5. Add ginger and garlic to skillet and stir fry 30 seconds. Add steak, cooked rice, scallions, peanuts, and remaining 1 tablespoon soy sauce. Stir fry until heated through.

Chinese Chicken and Broccoli

This was delicious and really simple. I shredded my chicken, but that is just a personal preference. My kids ate the broccoli and Port thought it was great! It tasted like Chinese take-out.

From Annie's Eats

Ingredients:

1 tbsp. peanut oil, divided

1½ tsp. sesame oil

2 boneless, skinless chicken breasts, cut into bite-sized pieces

4 cloves garlic, finely minced

1 tsp. grated fresh ginger

¼-½ tsp. red pepper flakes

4 cups broccoli florets

6 tbsp. chicken broth, divided

2 tbsp. oyster sauce

1 tbsp. hoisin sauce

4 tbsp. soy sauce

1½ tsp. cornstarch

3 scallions, chopped

Sesame seeds, for garnish (optional)

Directions:

Heat about half of the peanut oil and the sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces to the pan and sauté until golden brown and cooked through. Transfer to a bowl with a slotted spoon and cover with foil to keep warm. Add the remaining oil to the pan. Add the garlic and ginger and sauté until fragrant, about 30 seconds. Add the red pepper flakes and broccoli florets to the pan. Pour in about half of the chicken broth – it should steam and boil quickly. Allow the broccoli to cook until crisp-tender and the broth has mostly evaporated. Add the oyster sauce and hoisin sauce to the pan. In a small bowl, whisk together the soy sauce and cornstarch, and add to the pan. Stir in the remaining chicken broth. Return the chicken pieces to the pan. Cook, stirring frequently, until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in the scallions. Serve over rice and garnish with sesame seeds, if desired.

Thai Lettuce Cups

These were really good and so simple! The kids thought they were spicy, but we thought they were perfect. I will definitely make these again!

From Sister's Cafe

**I doubled the sauce ingredients and this would make an awesome salad as well.

1 T extra virgin olive oil
2 boneless, skinless chicken breasts, shredded
Salt and freshly, ground black pepper
1 red bell pepper, cut into strips
1/4 c. sweet chili sauce
1/4 c. honey
2 iceberg lettuce heads, cut into quarters and leaves gently removed to make lettuce cups
1/2 c. honey-roasted peanuts, chopped
1 handful basil, chopped (I used dried)

Place a large skillet over medium-high heat with one turn of the pan of olive oil, about 1 tablespoon. Season the chicken with salt and pepper and cook in the pan until golden brown on all sides. If there is a lot of excess water in your pan because chicken was not completely thawed you will want to drain it. A little is okay but not a lot.
Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken. Add the remaining ingredients to the pan right before serving. To serve, lay the lettuce leaves on a platter. Scoop some chicken mixture onto each leaf. Serve and enjoy!

Teriyaki Meatballs

Recipe and Picture from My Kitchen Cafe

Teriyaki Meatballs

*Makes about 16 meatballs

Meatballs:

2 pounds ground beef (at least 90% lean)

2 eggs

2/3 cup bread crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

3 tablespoons milk

Sauce:

1/2 cup soy sauce

1 3/4 cups water

1 teaspoon ground ginger

1/2 teaspoon garlic powder

1/2 cup packed brown sugar

2 tablespoons honey

3 tablespoons cornstarch

1/2 cup cold water

For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, honey and cornstarch together. In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside.For the meatballs, in a large bowl, combine all the meatball ingredients except for the ground beef and mix well. Add the ground beef and mix until combined. Form ground beef mixture into 1 to 1 1/2-inch meatballs. In a 12-inch nonstick skillet, heat two tablespoons oil over medium heat until the oil is rippling and hot. Add the meatballs to the hot skillet and brown on all sides, turning with a pair of tongs. The meatballs don't need to be completely cooked through, just equally browned on all sides.When the meatballs have browned, pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce until just simmering and add the cornstarch/water mixture, carefully mixing so as not to break apart the meatballs as you combine the cornstarch mixture with the teriyaki sauce. Simmer the meatballs and sauce over medium heat, maintaining a constant simmer but not cooking at too high of a boil, until the meatballs are cooked through and the sauce is thick and smooth (if the sauce becomes overly thick, add a tablespoon of water at a time to thin), about 10-15 minutes, turning the meatballs every two or three minutes to ensure even cooking. Serve over rice or couscous.

Szechwan Shrimp

Well we have hit that time of year again. The joy of eating through the holidays has passed and now it is triathlon training time at our house. We are trying new recipes that are healthier, but still taste somewhat good. I found this winner at Allrecipes. I doubled the sauce except for the corn starch and next time I will decrease the the red pepper flakes. It was a little spicy, but still good.

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Directions

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce

From Kitchen Cafe

1 recipe Coconut-Curry sauce (below)

1 pound shrimp, peeled and deveined

2 teaspoons soy sauce

2 tablespoons vegetable oil

1 bell pepper, cored, seeded, and sliced (any type will do)

8 ounces snow peas, strings removed (I just used frozen)

1 cup bean sprouts (I don't like sprouts so I used onion)

3 garlic cloves, minced

1 tablespoon grated fresh ginger

Prepare the sauce and set it aside (I doubled the sauce recipe because we love lots of sauce). Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl. Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.

Coconut Curry Sauce

1 cup coconut milk

1 tablespoon fish sauce

1-2 teaspoons red curry paste

1 teaspoon light brown sugar

1 teaspoon cornstarch

Combine ingredients in medium bowl and use as directed.

Slow Cooked Teriyaki Chicken

From Put a Lyd on It



12 boneless skinless chicken thighs, or 6 chicken breasts, sliced or shredded
3/4 cup sugar
3/4 cup soy sauce
6 T cider vinegar
3/4 tsp. ground ginger
3/4 tsp minced garlic
1/4 tsp. pepper
4-1/2 tsp cornstarch
4-1/2 tsp. cold water


Hot cooked rice, optional

Place chicken in a 4-quart slow cooker. In a larg bowl, combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken. Cover and cook on low 4-5 hours or until juices run clear.Remove chicken to a serving platter; keep warm. I shredded the chicken and then added it to the thickened sauce. Transfer cooking juices to a small sauce pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice.

Chicken Chow Mein/ Hawaiian Haystacks

This is my go to meal when I don't know what to make. It is generally pretty quick and a favorite at our house.

2 or 3 Boneless skinless chicken breast, cooked and shredded
4 T. butter
4 T. flour
2 cans of chicken broth
1 T. Montreal Steak seasoning
Dash of red pepper flakes
Dash of garlic powder
Dash of lemon pepper seasoning
Dash of salt and pepper
Shredded cheese
Mandarin oranges
Tomatoes
Green peppers
Chow mein noodles

Melt butter in saucepan and add flour. Cook together for about 1-2 minutes or until it smells slightly nutty. Add one can of broth and stir until it thickens. Once thick add remaining broth until desired consistency. We like a runnier gravy so we add both cans. Bring gravy to a boil and cook for 2-3 minutes. Add seasonings. Add chicken. Serve over rice with other ingredients on top. Enjoy!