Crock Pot Cashew Chicken

 Crock Pot Cashew Chicken

Ingredients

• 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
• ¼ cup all purpose flour
• ½ tsp black pepper
• 1 Tbsp canola oil
• ¼ cup soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• ½ tsp grated fresh ginger
• ¼ tsp red pepper flakes
• ½ cup UNSALTED cashews

Instructions

1. Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
3. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
4. Cook on LOW for 3 to 4 hours. Add cashews and stir.

Beef Lo Mein

 
Beef  Lo Mein

Ingredients:

8 oz Thin spaghetti broken in half
1 tsp sesame oil
1/4 cups hot boiled water
1 Tbsp better than bullion
3 Tbsp Soy Sauce
2 Tbsp Brown Sugar
oil for frying
1 pound beef
2 large carrots
2 Cups Broccoli
1 large onion
4 garlic cloves

Directions:
1.  Cook spaghetti according to package directions.  Into cooked spaghetti ass sesame oil and stir to combine.
2.  Into hot skillet, brown both sides of the beef.  Let the beef cool and slice it into 2 inch pieces.
3. Add sliced beef into the same skillet, fry until completely cooked.  Into the cooked beef, add sauce mixture, cook all together for about a minute and set aside.
4.  Dice carrots, broccoli and onion into 2 inch pieces.
5.  Using the skillet where you have cooked the beef, saute onions until golden brown.  Remove from heat.
6.  In a separate oiled skillet, saute carrots until softened, add broccoli and cook for about 3 minutes.  Press garlic into the same mixture.
7.  In a large dish, combine spaghetti, vegetables, and beef together.  Toss to combine and serve warm.

Note: can use Chinese egg noodles instead of spaghetti if you can find it,

 

Beef 

Serving size:

6

servings

• • 8 ounces
  • Thin Spaghetti; broken in half
• • 1 teaspoon
  • Sesame Oil
• • 1/4 cups
  • Hot Boiled Water
• • 1 tablespoon
  • Beef Better Than Bullion
• • 3 tablespoons
  • Soy Sauce
• • 2 tablespoons
  • Brown Sugar
• •  
  • Oil; for frying
• • 1 pound
  • Beef
• • 2
  • large Carrots
• • 2 cups
  • Broccoli
• • 1
  • large Onion
• • 4
  • Garlic Cloves

- See more at: http://momsdish.com/recipe/400/beef-lo-mein-recipe?render=print#sthash.9tgPNFjq.dpuf

 

 

Instructions 

Cook spaghetti per box instructions. Into cooked spaghetti add sesame oil and stir to combine.

Into hot, boiled water add Better Than Bullion and brown sugar; stir to dissolve. Into the mixture, add soy sauce and set aside.

Using a hot skillet, brown both sides of the beef. Let beef cool and slice it into two inch pieces.

Add sliced beef into the same skillet, fry until completely cooked. Into the cooked beef, add sauce mixture, cook all together for about a minute, set aside.

Dice carrots, broccoli and onion into two inch pieces.

Using the skillet, where you've cooked beef, sautee onions until golden brown. Remove from the heat.

In a separate oiled skillet, sautee carrots until softened, add broccoli and cook for about three minutes. Press garlic into the same mixture and remove form the heat.

In a large dish, combine spaghetti, vegetables and beef, together. Toss to combine, serve hot.

Note: I used regular spaghetti and they worked well in this recipe, but Lo Mein is typically prepared with Chinese egg noodles.

- See more at: http://momsdish.com/recipe/400/beef-lo-mein-recipe?render=print#sthash.ycR4Pleh.dpuf

Crock Pot Orange Chicken

Crockpot Orange Chicken

 

Prep time

15 mins

Cook time

6 hours

Total time

6 hours 15 mins

 

Author: Amanda@MomsWithCrockpots.com

Recipe type: Dinner

Ingredients

• 1½ pounds boneless chicken, cut in 2-inch chunks
• ½ cup flour (I used Oh My Gluten Free Flour Mix)
• olive oil, for browning the chicken
• dash of salt
• 6 ounces (1/2 can) frozen orange juice concentrate, thawed
• 3 tablespoons brown sugar
• 1 teaspoon balsamic vinegar
• 3 tablespoons ketchup

Instructions

1. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it.
2. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating. Plop the chicken pieces into your slow cooker.
3. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup; Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat. Cover and cook on low for 6 hours or on high for 3. Serve over white or brown rice.
4. **I plan on making a double batch next time so I can use a full can of OJ. There will be plenty for leftovers, or the freezer for dinner another night!**

Mongolian Beef

 

 

Ingredients

• 4 tsp. vegetable oil
• 2 tsp. ginger, minced
• 2 Tbsp. garlic, minced
• 1 c. soy sauce
• 1 c. water
• 1 c. brown sugar (packed)
• 2 c. vegetable oil
• 2 Lb. flank steaks
• ½ c. cornstarch
• 3 large green onions

Instructions

1. Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.
2. Slice the flank steak against the grain into ¼ inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.
3. After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.

Sesame Beef and Broccoli

Ingredients

• 1 tablespoon vegetable oil
• 1 piece (3/4 pound) filet of beef, cut in 3/4-inch strips (about 2 cups)
• 1/2 teaspoon salt
• 4 scallions, finely chopped (about 1/4 cup)
• 2 small garlic cloves, minced
• 1 pound broccoli, florets cut into small pieces, stalks peeled and cut into 1/4-inch dice
• 1 cup low-sodium beef broth
• 3 tablespoons soy sauce
• 1 tablespoon plus 2 teaspoons cornstarch
• 1 teaspoon dark sesame oil
• Cooked rice, for serving

Directions

1. Heat vegetable oil in a large skillet over high heat until hot but not smoking. Add beef, and sprinkle with the salt. Cook, stirring occasionally, until browned, 3 to 4 minutes. Using a slotted spoon, transfer beef to a plate.
2. Add scallions and garlic to skillet. Cook, stirring constantly, until golden, about 30 seconds. Add broccoli and 1/2 cup water. Cook, stirring occasionally, until mixture is dry, about 3 minutes. Stir together broth, soy sauce, and cornstarch in a small bowl, and add to skillet. Cook, stirring constantly, until mixture is no longer cloudy, 1 to 2 minutes. Return beef and any juices to pan; cook, stirring often, until beef is heated through, about 1 minute. Remove from heat, and stir in sesame oil. Serve with rice.

Note: Kids loved this and we love it with fried rice made with brown rice.

Asian Chicken Salad

Prep Time:
18 min 

Cook Time:
10 min

Level:
Easy

Serves:
4 to 6 servings

Ingredients
Salad:

1 large carrot, peeled
3 cups shredded napa cabbage, from 1 small cabbage
3 cups shredded romaine lettuce, from 1 small lettuce
1 small red bell pepper, seeded and deveined, thinly sliced
2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note
2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
1/2 cup slivered almonds, toasted** see Cook's note
1 tablespoon toasted white or black sesame seeds*

Note: I just marinade chicken in Yoshidas sauce and grill it rather than buying a rotisserie chicken.

Dressing:

1/4 cup peanut or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar*
1/2 teaspoon granulated sugar
Kosher salt and freshly ground black pepper, optional

Directions

1/2 cup chow mein noodles, for garnish

For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.

For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.

Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

*Cook's Note: can be found in specialty Asian markets

**Cook's Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly golden. Cool completely before using.

SERVINGS: 4 (MAIN); Calories: 374; Total Fat 25 grams; Saturated Fat: 3.5 grams; Protein: 21 grams; Total carbohydrates: 19 grams; Sugar: 9 grams Fiber: 8 grams; Cholesterol: 36 milligrams; Sodium: 349 milligrams

Asian Beef Stir Fry

Ingredients

6 oz dry wheat spaghetti
1 lb lean steak
1/8 tsp crushed red pepper flakes
3 cloves garlic, minced
1 onion, sliced
4 celery stalks, sliced
1 head napa cabbage, shredded
1/2 cup lite soy sauce

Directions

Prepare spaghetti according to its package directions; drain and set aside.

While the spaghetti is cooking, slice steak lengthwise into 2 inch strips. Cut crosswise into 1/8 inch thick slices.

Lightly coat a large skillet or wok with cooking spray. Over medium-high heat, stir-fry red pepper flakes and garlic for 1 minute.

Add the steak strips to the skillet, stir-fry just until no longer pink, approximately 2 minutes. Remove the steak from skillet and set aside.

Lightly recoat the skillet with cooking spray. Stir-fry onion and celery until tender, approximately 5 minutes. Add cabbage and cook until crisp-tender, approximately 2 more minutes.

Return steak to the skillet. Add cooked spaghetti and lite soy sauce; mix gently and heat thoroughly.

Divide into 3 portions, serve and enjoy.

Number of Servings: 3

Notes: I never do a full onion and I always add more veggies. I buy the steak pre cut for stir fry from Safeway.

Grilled Chicken with Sesame Noodles

Whisk in small bowl:

• 3 cloves garlic
• 2 T minced fresh ginger
• 1/2 C soy sauce
• 3 T rice vinegar
• 2 t Asian hot sauce (rooster on front)
• 3 T brown sugar
• 2 T sesame oil

1. After whisking take out 6 T of sauce to marinate 2 chicken breast. Grill chicken and slice.
2. Pour remaining sauce in a blender, add 1/4 C peanut butter and mix together.
3. Cook 1 lb thin Asian noodles (angel hair) and steam Broccoli to mix in.
4. Pour peanut butter sauce over noodles, add slice chicken and Broccoli and toss together.

Notes: This is an all time favorite. Jaxon eats it so well!

General Tso's Chicken

Serves 2 to 3 as part of a multi-course meal

1 pound boneless, skinless chicken breasts
6 dried red chilis
2 teaspoons minced ginger
2 teaspoons finely chopped garlic
3 cups peanut oil for deep-frying
2 cups cornstarch
1 big pinch white sesame seeds, for garnish
Scallions, thinly sliced, for garnish

Marinade:
2 teaspoons dark soy sauce
2 teaspoons sesame oil
1 egg yolk

Sauce:
1 1/2 tablespoons tomato paste, mixed with 1 tablespoon water
1 teaspoon cornstarch
3 teaspoons white sugar
2 teaspoons dark soy sauce
1 teaspoons rice vinegar
3 tablespoons chicken stock or water

1. Mix the ingredients for the marinade. Slice the chicken into 1-inch cubes and add it to the marinade mixture. Let sit for 15 to 20 minutes.

2. Mix the ingredients for the sauce. Set aside.

3. Drip the excess marinade off the chicken, and toss the cubes in the 2 cups cornstarch. Shake off the excess cornstarch before frying.

4. Add about 2 inches of peanut oil to your wok. Heat the wok until just smoking, then add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.

5. Drain all but 1 tablespoon of oil. (You can pour the oil into a heatproof container and save for later use.) Reheat the wok over medium-heat heat. Add the dried chilis, garlic, and ginger to the wok and stir-fry until chilis begin to blacken and become fragrant, about 1 minute. Add the sauce mixture and stir until thickened, about 1 to 2 minutes.

Notes: We serve over rice and add tons of veggies: carrots, broccoli, green beans, peppers, etc.

Pei Wei Spicy Chicken Salad

Salad

1-2 heads Romain lettuce
2 tomatoes (chopped)
sugar snap peas (halved)
1 carrot (chopped)
3 sprigs basil (chopped) -*I actually didn't use basil, I used Cilantro...Yummers!
1 bunch green onions (chopped)

Spicy Chicken

2 chicken breasts cubed and coat in corn starch or flour. Heat peanut oil in skillet. Add chicken and cook til done. Stir in entire pouch of Lee Kum Kee sauce for orange chicken (I bought at Safeway). Bring to a simmer.

Lime Vinaigrette
Juice from 2 limes
2 T. water
1 T. sugar
salt & pepper to taste
Oil

Notes: Jaxon did not eat that well. Could also have the chicken over rice rather than lettuce. Next time try to just cook the chicken in the sauce rather than fry to make it a little healthier.