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

Beef Stir Fry

Great weeknight meal. Fast and fresh.

Servings

Ingredients

1/2 cup soy sauce
5 Tbsp brown sugar
6 garlic cloves minced
1/2 tsp ginger
2 tsp rice vinegar
10 oz snow peas
4 Tbsp canola oil
10 oz mushrooms thinly sliced
1 lb sirloin steak thinly sliced

Servings

Ingredients

1/2 cup soy sauce
5 Tbsp brown sugar
6 garlic cloves minced
1/2 tsp ginger
2 tsp rice vinegar
10 oz snow peas
4 Tbsp canola oil
10 oz mushrooms thinly sliced
1 lb sirloin steak thinly sliced

Instructions

Combine soy sauce, brown sugar, garlic, ginger and rice vinegar in a bowl. Set aside.
Bring water in a medium pan to a boil. Add snow peas, boil them for 2 minutes, set aside.
Heat a large skillet or wok until hot, add 2 Tbsp oil. Add mushrooms cook them on high heat, turning occasionally, until brown. Salt them midway, just a little. Remove, set aside.
To the same skillet, on high heat, add 2 Tbsp oil. Add the meat in two batches, not crowding the meat. Cook until nicely browned on both sides. With all the meat in the pan add the snow peas and mushrooms, then the sauce. Stir to combine, for about 1 minute. Turn off the heat. Cover with lid.
Serve with rice. Enjoy!

Recipe Notes

Recipe adapted from Julia's Album.

Roasted Brussel Sprouts and Mushrooms With A Honey Sesame Glaze

Roasted Brussels Sprouts and Mushrooms with a Honey Sesame Glaze

This is a wonderful vegetarian dish that I served with rice.

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people

Ingredients

2 lbs brussel sprouts halved and stemmed
1 1/2 tbsp olive oil
salt and pepper
18 mushrooms cremini sliced
1/4 c soy sauce
3 tbsp honey
2 tbsp rice vinegar
3 tbsp sesame oil
2 tbsp chili garlic sauce

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people

Ingredients

2 lbs brussel sprouts halved and stemmed
1 1/2 tbsp olive oil
salt and pepper
18 mushrooms cremini sliced
1/4 c soy sauce
3 tbsp honey
2 tbsp rice vinegar
3 tbsp sesame oil
2 tbsp chili garlic sauce

Recipe Notes

Preheat oven to 4000

Mix the brussel sprouts, olive oil with salt and pepper. Place on a pan and cook in oven for about 25 minutes. Take out when done.

Meanwhile slice the mushrooms. Begin to cook on med heat in a pan on stove. When they begin to get semi limp add the roasted brussel sprouts and continue to cook.

Combine the soy sauce, honey, rice vinegar and sesame oil with the chili garlic sauce. Mix well. When the mushrooms and brussel sprouts cooked through add sauce. Cook for an additional 5 minutes until well coated. Serve on rice.

*On the brussel sprouts I prefer to not cut off the bottom stem and halve but your choice.