Thai Pineapple Peanut Satay Chicken

Name: Thai Pineapple Peanut Satay Chicken
Prep time: 20 min
Cook time: 10 min
Yield: 6 servings
Ingredients: 1/3 c pineapple juice; 1/4 c soy sauce; 1/4 c brown sugar (packed); 1 tbsp fish sauce; 1 tbsp lime juice; 2 tsp siracha; 1 tsp dry basil; 1 tbsp garlic (finely minced); 1/2 tsp ginger; 1/4 tsp black pepper; 3 tbsp olive oil; 1/3 c coconut milk; 1/4 tsp cornstarch; 1/3 c peanut butter (crunchy); 2 lbs chicken breast (cut into bite sized pieces.)

Original recipe found on Carlsbad Cravings.

This is a moist dish that does not require a lot of time to prepare. You do need to set aside marinade time though 3-4 hours.

Cuisine

Thai

Prep Time

20 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

1/3 c pineapple juice
1/4 c soy sauce
1/4 c brown sugar packed
1 tbsp fish sauce
1 tbsp lime juice
2 tsp siracha
1 tsp dry basil
1 tbsp garlic finely minced
1/2 tsp ginger
1/4 tsp black pepper

Peanut Sauce

3 tbsp olive oil
1/3 c coconut milk
1/4 tsp cornstarch
1/3 c peanut butter crunchy

Other

2 lbs chicken breast cut into bite sized pieces.

Cuisine

Thai

Prep Time

20 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

1/3 c pineapple juice
1/4 c soy sauce
1/4 c brown sugar packed
1 tbsp fish sauce
1 tbsp lime juice
2 tsp siracha
1 tsp dry basil
1 tbsp garlic finely minced
1/2 tsp ginger
1/4 tsp black pepper

Peanut Sauce

3 tbsp olive oil
1/3 c coconut milk
1/4 tsp cornstarch
1/3 c peanut butter crunchy

Other

2 lbs chicken breast cut into bite sized pieces.

Instructions

Pour all the ingredient for the marinade in a large freezer bag, mix well. Add the chopped bite size pieces of chicken. Let marinade for 3-4 hours in refrigerator. Peanut Sauce Add the coconut milk and cornstarch to small sauce pan. Using wisk blend well. Add the peanut butter and mix well. Doesn't take long before thick and warm enough to serve. 3-4 minutes. For the pineapple grill or broil the slices and serve with the chicken. Takes about 5 minutes. You can either grill this or broil. I broiled. Assemble skewers by adding the chicken about 6-8 pieces to each. (If using wooden skewers soak for 30 minutes prior) Grill on one side and then turn slightly. For broil, preheat oven. Line a baking sheet with cooking spray. Cook for 5 minutes and then turn, takes 10-15 minutes.

Slow Cooker Balsamic Glazed Roast Beef

Servings

Ingredients

1 Tbsp olive oil
3 lb chuck roast
1 lg onion sliced
4 garlic cloves chopped
1/2 tsp red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 Tbsp soy sauce
2 Tbsp brown suagar
1 Tbsp worcestershire sauce
1 lb baby carrots optional
1 lb mini potatoes or diced potates optional
2 Tbsp cornstarch mixed with 2 Tbsp water

Servings

Ingredients

1 Tbsp olive oil
3 lb chuck roast
1 lg onion sliced
4 garlic cloves chopped
1/2 tsp red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 Tbsp soy sauce
2 Tbsp brown suagar
1 Tbsp worcestershire sauce
1 lb baby carrots optional
1 lb mini potatoes or diced potates optional
2 Tbsp cornstarch mixed with 2 Tbsp water

Instructions

Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside. Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about 1 minute.
Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire, carrots, and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours.
Remove the carrots, potatoes, and beef and slice or shred the beef. Skim any fat from the cooking juices, place it in a saucepan, bring to a simmer, add the cornstarch/water mixture and cook until the glaze has thickened a bit. Serve with the beef. Enjoy!

Recipe Notes

Recipe adapted from Closet Cooking

Slow Cooker General Tso’s Chicken

Slow Cooker General Tso's Chicken

Servings

Ingredients

1/4 cup cornstarch Plus 1Tbsp
1 tsp salt
1/2 tsp pepper
1 1/2 lbs boneless skinless chicken breast cut into 1 1/2 inch pieces
2 Tbsp vegetable oil
1/4 cup light brown sugar packed
3 Tbsp rice vinegar
3 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp sesame oil
3 garlic cloves minced
1 tsp ginger grated
1/4 tsp red pepper flakes
6 small dried red chile peppers
cooked white rice for serving

Servings

Ingredients

1/4 cup cornstarch Plus 1Tbsp
1 tsp salt
1/2 tsp pepper
1 1/2 lbs boneless skinless chicken breast cut into 1 1/2 inch pieces
2 Tbsp vegetable oil
1/4 cup light brown sugar packed
3 Tbsp rice vinegar
3 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp sesame oil
3 garlic cloves minced
1 tsp ginger grated
1/4 tsp red pepper flakes
6 small dried red chile peppers
cooked white rice for serving

Instructions

Mix 1/4 cup cornstarch, salt, and pepper together in a gallon-sized bag. Add the chicken pieces, seal the bag, and shake until the chicken is well coated.
Heat the oil in a large nonstick skillet over medium-high heat until shimmering, about 3 minutes. Add the chicken in batches, making sure not to crowd the pan, and cook about 2 minutes per side. The chicken might not brown, but the cornstarch coating will become crispy and dry. The chicken will not be completely cooked at this point, and that is OK. Transfer the chicken to a 6-quart slow cooker and repeat with any remaining chicken.
Whisk the sugar, rice vinegar, soy sauce, cider vinegar, sesame oil, 1 Tbsp cornstarch, garlic, ginger, and pepper flakes together in a small bowl. Pour over the chicken, then scatter the dried chile peppers around the chicken.
Cover and cook until chicken reaches 165F, 1 1/2 to 2 hours on the LOW setting or 45 minutes on the HIGH setting. Toss the cooked chicken with the sauce. Serve with rice. Enjoy!

Recipe Notes

Recipe adapted from The Kitchn

Copycat Texas Roadhouse Steak Rub

This was a quick and easy rub that add a punch of flavor to the steak. Original recipe found on the Cozy Cook.

Copycat Texas Roadhouse Steak Rub

A beautiful rub for you steaks

Course

Rub

Servings

serving

Ingredients

1.5 tbsp salt
2 tsp brown sugar
1/4 tsp cornstarch
1/4 tsp garlic powder
1/4 tsp garlic salt
1/4 tsp onion powder
1/4 tsp turmeric
1/2 tsp paprika
1/2 tsp chili powder
1 ts[p black pepper

Course

Rub

Servings

serving

Ingredients

1.5 tbsp salt
2 tsp brown sugar
1/4 tsp cornstarch
1/4 tsp garlic powder
1/4 tsp garlic salt
1/4 tsp onion powder
1/4 tsp turmeric
1/2 tsp paprika
1/2 tsp chili powder
1 ts[p black pepper

Instructions

Combine all ingredients in ziploc. Place steaks in, I did 2 and shake on. Cover each side of steak and let rest 40 minutes. To cook, I used a cast iron to sear both sides and then cooked in oven until done to medium rare.

Crispy Orange Ground Beef & Veggies

Easy weeknight dish you can make in place of take-out.

Servings

Ingredients

1 lb ground beef
1/3 cup fresh squeezed orange juice
3 Tbsp soy sauce
1 tsp sesame oil
1 Tbsp light brown sugar
1 Tbsp cornstarch
3 cloves garlic minced
1 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1 1/2 Tbsp canola oil
1/4 tsp pepper
3 Tbsp orange zest
1 med onion cut into 1-inch chunks
1 med red pepper cored, seeded, and cut into 1 inch chunks
cooked rice for serving
2 med scallions thinly sliced

Servings

Ingredients

1 lb ground beef
1/3 cup fresh squeezed orange juice
3 Tbsp soy sauce
1 tsp sesame oil
1 Tbsp light brown sugar
1 Tbsp cornstarch
3 cloves garlic minced
1 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1 1/2 Tbsp canola oil
1/4 tsp pepper
3 Tbsp orange zest
1 med onion cut into 1-inch chunks
1 med red pepper cored, seeded, and cut into 1 inch chunks
cooked rice for serving
2 med scallions thinly sliced

Instructions

Remove the beef from the fridge and set out at room temp while you make the sauce. Place the orange juice, soy sauce, sesame oil, brown sugar, cornstarch, garlic, 1/2 tsp salt, and red pepper flakes in a small bowl and whisk to combine. Set aside.
Heat 1/2 Tbsp. oil in a large frying pan over high heat until shimmering. Add the beef and season with the remaining 1/2 tsp. salt and pepper. Press the meat into an even layer and cook undisturbed until the bottom is brown and crisped, about 4 minutes. Break up the meat with a wooden spoon, then press it into the pan to help it brown. Cook until well-browned and crisp all around, 3-4 minutes. Transfer to a large paper towel lined plate.
Drizzle the remaining olive oil around the pan. Add the orange zest, onion, and red pepper, and cook, stirring until slightly tender, about 3 minutes. Rewhisk the sauce, pour into the pan, and stir to coat the vegetables. Bring to a boil and cook until thickened, about 1 minute. Return the beef to the pan and stir to combine. Serve over rice and top with scallions. Enjoy!

Recipe Notes

Recipe adapted from The Kitchn