CHICKEN TERIYAKI

http://www.thirtyhandmadedays.com/easy-and-healthy-slow-cooker-chicken-teriyaki-recipe/

SLOW COOKER CHICKEN TERIAYKI
This was super easy and good.

UPDATE: Abagail said we should have this ever week.  Everyone loved it.  Had with rice and fresh cooked vegetables (broccoli & corn).  We used IKEA bowls.  Had in the instant pot all day.  Then cut up chicken and stirred with sauce while the rice was cooking.

• 2 pounds boneless chicken breasts (3 breasts)
• 1 pound fresh or frozen stir fry vegetables*
• 2 cloves garlic, minced
• ¼ cup soy sauce
• ¼ cup honey
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon crushed red pepper flakes (didn't add)

1. Add all ingredient to slow cooker.
2. Cook on low setting for 6-8 hours.
3. Shred chicken and mix with sauce in slow cooker.

NOTES

*This recipe works great with any kind of fresh or frozen vegetables! My favorite fresh mix is sugar snap peas, sliced red peppers, and shredded carrots (note: fresh broccoli doesn't freeze well). If you prefer al dente vegetables, wait to add them until the last 30 minutes of cooking.

VEGETABLE CHOW MEIN

VEGETABLE CHOW MEIN
We loved!  Easy!  Have everything ready before starting to prepare on stove.  Goes together fast once things prepped.  Sugar snap peas or broccoli would be a good addition.

http://www.dish-ditty.com/recipe/vegetable-chow-mein-recipe/

• 1 tablespoon Vegetable Oil
• 4 cups Napa Cabbage (shredded, more to taste) (Napa was so spendy used regular cabbage)
• 1 cup Carrots (shredded)
• 1/2 bunch Green Onions (sliced in long thin strips)
• 1lb Fresh Steamed Thin Chow Mein Noodles** 
• 1 cup Chicken Broth
• 1/4 cup Soy Sauce (Light)
• 1/8 - 1/4 cup Pure Sesame Oil (To taste)
• 1/4 cup Panda Brand Lo Mein Sauce (oyster sauce, 1 tsp Better than Bouillon Chicken base, and 1/2 tsp sugar.)
• 2 cups Bean Sprouts (cleaned and trimmed)
• 2 cups Baby Bok Choy (sliced thin)

**used 3 pkgs ramen - cooked 2 min in boiling water or Angel Hair pasta and cook the pasta for 2 minutes, then rinse with cold water

Step 1

In a large colander, run hot water through the steamed chow mein for about 30 seconds, separating the noodles and removing the excess flour. Set aside. Step 2 In large wok or pan, heat oil on medium-high and add green onions, cabbage and carrots. Stir-fry for about 2-4 minutes, or until the cabbage is wilted. Step 3 Increase the temperature to high and add the chow mein noodles and 1/2 cup of chicken broth. Cook stirring and tossing constantly for about 45 seconds and then add the remaining chicken broth. Cook for another 1-2 minutes or so or until all the liquid is dissolved. Step 4 Add the remaining ingredients, soy sauce, sesame oil and lo mein sauce. Continue to cook for another 2-4 minutes. Remove from heat and serve. Step 5 Variation: You can also choose at this point to crisp the bottom by spreading the noodles on the pan and cooking on high for about 1-2 minutes without moving or stirring the noodles. Flip over onto a plate and serve.

CASHEW CHICKEN

Everyone loved, loved this!  There wasn't much left.  If have company over..double recipe.  Found the chicken in the freezer section - used the whole bag.  Think this would be a good recipe to replace chicken with beef and bell pepper with broccoli.  We liked without the green onions.  Took about 30-40 minutes from start to finish.  Good with steamed broccoli, peas and corn.

UPDATE: Would have this any day over Safeway chinese.  Yum!  Good with chicken breast as well.  I didn't have green onions so used celery (added with bell pepper).  Also did some slivered almonds because I only had salted cashews (did any some).  Used Soba noodles (3 pak).  Didn't chop up water chestnuts.  Would be a good meal to take to a family.

http://thepioneerwoman.com/cooking/cashew-chicken/

Prep: 5 Minutes	Level: Easy
Cook: 10 Minutes	Serves: 8

Ingredients

• 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)

Preparation

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.


CHINESE CASHEW CHICKEN 
https://www.melskitchencafe.com/chinese-cashew-chicken-30-minute-meal/

We all loved this especially Scott.  I doubled the recipe so we would have enough for lunches.  I also added celery, frozen broccoli and sugar snap peas.  I also used roasted garlic.  If the cashews are salted - rinse them first.  I roasted them by toss them in 1-2 tsp oil and roast at 200 for 5-10 minutes.  Had pineapple on the side.  Would be good with yakisoba noodles.  Abagail didn't like the cashews so next time I will not add and just have everyone put some on their dish if they want.

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2- to 1-inch pieces
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 to 2 tablespoons olive oil
• 2 to 3 garlic cloves, finely minced
• 1/2 to 1 tablespoon grated or finely chopped fresh ginger (or ginger paste from a tube)
• 2 green bell peppers, seeded, cored and diced into bite-size pieces
• 1 to 1 1/2 cups roasted cashews (I prefer unsalted)

SAUCE:

• 1/2 cup low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 1/4 cup oyster sauce
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon honey
• 2 teaspoons sesame oil
• Pinch of red pepper flakes (optional)

1. Place the diced chicken in a medium bowl and toss with the 1 teaspoon cornstarch and 1 teaspoon baking soda. Let the mixture rest for 15 minutes while you prep the other ingredients.
2. Whisk together the sauce ingredients in a bowl or liquid measuring cup. Set aside.
3. Rinse the chicken in a colander and pat dry (I leave the rinsed chicken in the colander, grab a bunch of paper towels and dab all over the surface, kind of turning the chicken as I pat dry).
4. In a large, 12-inch nonstick skillet heat the olive oil over medium-high heat. You want the skillet very hot.
5. Add the chicken in a single layer and stir constantly; the chicken should turn white as it cooks – but not get overly brown. Let it cook for 1-2 minutes (it’s ok if it isn’t fully cooked yet; it will cook more in the next few steps).
6. Scoot the chicken to the edges of the pan. Add another drizzle (a teaspoon or so) of olive oil to the center of the skillet.
7. Add the garlic and ginger to the center of the skillet and mash gently as it cooks, about 30 seconds.
8. Add the green peppers; stir to combine the chicken, garlic/ginger, and peppers.
9. Whisk the sauce to recombine, and add it to the skillet. Bring to a simmer and cook for 2-3 minutes until slightly thickened, the chicken is cooked through, and the peppers are crisp-tender.
10. Remove from the heat, add the cashews, and serve over hot, cooked rice (if desired).

SWEET HAWAIIAN CROCK POT CHICKEN

SWEET HAWAIIAN CROCK POT CHICKEN
This is delish & so easy!  Can easily be doubled or tripled.  I made a stir fry to go along with it and some rice.  Thought it would be better if the sauce was thicker.  Next time I would either add 1-2 tsp of cornstach (added to 1/4 c cold water and stirred) or transfer liquid to a pot with cornstarch mixture and bring to a boil.  Can layer it to make a yummy rice bowl.

2# chicken tenderloin chunks (I had some frozen breast in the freezer just threw them in- not cubed)
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low 6-8 hours (I did about 10 since it was frozen - could have been less).  Serve with rice.


Here is the stir fry I did:
-spinach
-broccoli
-zucchini
-yellow squash
-carrots
-mixed nuts
-wish I would have had celery
-oil
-sesame oil

ORANGE CHICKEN

CROCK POT ORANGE CHICKEN

http://thefrugalgirls.com/2013/04/crockpot-orange-chicken-recipe.html

This was easy and everyone liked it.  I cooked a whole package of chicken then saved 1/2 for later in the week.  Easy way to cook chicken.  We had it with rice and a freezer veggie package (stir fry mix).

Ingredients

• 4 Boneless Skinless Chicken Breasts, thawed
• ¾ cup Smuckers Sweet Orange Marmalade
• ¾ cup of Sweet Baby Ray’s Original BBQ Sauce {it’s SO good!}
• 2 tbsp. Soy Sauce

Instructions

1. Cook chicken in crock pot on HIGH for 3 hours {covered}
2. After 3 hours, drain juices from crockpot
3. At this point… you can either leave the chicken breasts whole, or remove, cut into cubes, and transfer back to crock pot.
4. Mix together bbq sauce, orange marmalade, and soy sauce.
5. Pour mixture over chicken, and cook on high for 30 more minutes {covered}

SESAME STEAMED BROCCOLI

SESAME STEAMED BROCCOLI
Found in Taylor Relief Society pg 41. Nice change from regular broccoli.  Easy and everyone liked.

1 T sesame seeds
2 tsp soy sauce
1/4 tsp grated lemon peel
4 c broccoli 
2 tsp sugar

Preheat oven to 350.  Line a baking sheet with foil.  Spread sesame seeds in a thin layer.  Bake, stirring occasionally until golden about 10 minutes.

While sesame seeds are baking, prepare broccoli.  Steam until just tender-crisp, about 15 minutes.  Place broccoli on a serving plate.

While broccoli is cooking, prepare sauce.  In a small bowl, combine soy sauce, sugar and lemon peel.  Mix well.  Drizzle sauce over broccoli; toss to coat.  Sprinkle with sesame seeds.  Serve immediately. 

BBQ CHICKEN SALAD

BBQ CHICKEN SALAD
We had this at Justin & Jennifer's house when we stayed with them before the Maner Family Reunion June 2014.  It was so yummy and everyone loved it.  Jenn layered it on a big platter (which looked way cool).  I used a 9x13.  Didn't look as pretty, but worked.

Serves approx. 8

1/2 head iceberg lettuce, cut up
1 large bunch romaine lettuce, cut up
1 cup jicama, diced into 1/4" cubes
1 cup frozen white corn - rinse under cold water & drain
1 can black beans - drain & rinse
2 cups pepper jack cheese - coursely grated
3 medium tomatoes, dice
1-2 avocados, dice
juice of 1/2 lime, drizzle over avocado
1/4 cup cilantro, minced
---
dressing:
1 cup buttermilk
1 cup mayo
1 pkg ranch dressing mix
---
marinate:
2# chicken tenders
1/4 cup olive oil
1/4 cup soy sauce
1 tsp minced garlic
1/2 tsp kosher salt
---
pepper
---
1/2 cup bbq sauce (Sweet Baby Ray's is the best!)

Place chicken tenders in a Ziploc bag and marinate in oil, soy sauce, garlic and salt for 1 hour.  Make dressing and chill.

Place tenders on broiler pan and season with fresh ground pepper.  Broil 4-6 minutes per side.  Watch closely.  Let rest 10 minutes before dicing into 1/2" cubes, then toss with bbq sauce. (I just cooked on griddle).

On a large platter (or 9x13) layer lettuce, jicama, corn, black beans, cheese and tomatoes.  Top with warm bbq chicken and avocados.  Sprinkle on cilantro.

Serve immediately with ranch dressing and garlic bread (we had toast - biscuits would be good too - or scones)

CHICKEN YAKISOBA

CHICKEN YAKISOBA

http://www.budgetbytes.com/2012/03/chicken-yakisoba/

I need to make these kind of meals more often.  My family really likes them and it is a great way to get in veggies.  Also added some leftover rice.  Next time I think it would be good with soba noodles (think they are called that).

• ½ head green cabbage $0.41
• 1 medium yellow onion $0.55
• 2 medium carrots $0.25
• 1 small crown broccoli $0.70
• 2 inches fresh ginger $0.52
• 1 large chicken breast $1.66
• 2 Tbsp vegetable oil $0.08
• 2 (3 oz.) packages ramen noodles
• seasoning packets discarded $0.50
• 1 tsp sesame oil  $0.19
• ¼ cup soy sauce $0.24
• ¼ cup worcestershire sauce $0.20
• 2 Tbsp ketchup $0.05
• (up to) 1 Tbsp sriracha hot sauce $0.26 - didn't add
• 1 Tbsp sugar $0.02

Instructions

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

COPY CAT FRIED RICE

COPY CAT FRIED RICE
http://savingslifestyle.com/2013/05/copy-cat-fried-rice-recipe/
We liked this as a change from Mom's fried rice.  But I still like Mom's better.  Had leftover rice so I didn't do the minute rice.  Just added the rice at the end.

Copycat Fried Rice Ingredients

• 1 tbsp, Vegetable Oil
• 2 cups, Minute White (Brown) Rice (uncooked)
• 2 eggs, slightly beaten
• 1 cup, Chicken Broth
• 1 cup, Frozen Vegetables (peas and carrots)
• 3 tbsp, Soy Sauce
• 1 cup, Cooked Chicken

Copy Cat Fried Rice Instructions

{Step 1} Heat oil in large skillet over medium heat.

{Step 2} Add Minute Rice and brown slightly.

{Step 3} Add eggs and scramble until cooked through.

{Step 4} Add broth, vegetables, and soy sauce to the skillet and bring to a boil.

{Step 5} Remove from heat and let stand for 5 minutes.

ASIAN BEEF WITH SNOW PEAS

ASIAN BEEF WITH SNOW PEAS
http://allrecipes.com/Recipe/Asian-Beef-with-Snow-Peas/Detail.aspx
We all liked this.  Had it with egg rolls (Jill Maner) from McCleve 2nd edition.

Ingredients Edit and Save

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Original recipe makes 4 servingsChange Servings

• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil

• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

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Directions

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.