Slow Cooker General Tso’s Chicken

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Slow Cooker General Tso's Chicken
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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

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Beef Stir Fry
Great weeknight meal. Fast and fresh.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine soy sauce, brown sugar, garlic, ginger and rice vinegar in a bowl. Set aside.
  2. Bring water in a medium pan to a boil. Add snow peas, boil them for 2 minutes, set aside.
  3. 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.
  4. 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.
  5. Serve with rice. Enjoy!
Recipe Notes

Recipe adapted from Julia's Album.

Roasted Brussel Sprouts and Mushrooms With A Honey Sesame Glaze

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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
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
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.