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

Lettuce Tacos with Sesame Cumin Beef

Servings

Ingredients

5 Tbsp soy sauce
3 Tbsp canola oil
2 Tbsp mirin
1 Tbsp cumin
1 tsp black pepper
1 tsp granulated garlic
1 tsp granulated onion
1 1/2 to 2 lbs flank steak
1 green pepper seeded and sliced
1 lg onion sliced
2 red chile peppers seeded and chopped
4 garlic cloves chopped
1/2 cup cilantro chopped
sesame oil for drizzling
sesame seeds toasted, for sprinkling
romaine or bibb lettuce for serving

Servings

Ingredients

5 Tbsp soy sauce
3 Tbsp canola oil
2 Tbsp mirin
1 Tbsp cumin
1 tsp black pepper
1 tsp granulated garlic
1 tsp granulated onion
1 1/2 to 2 lbs flank steak
1 green pepper seeded and sliced
1 lg onion sliced
2 red chile peppers seeded and chopped
4 garlic cloves chopped
1/2 cup cilantro chopped
sesame oil for drizzling
sesame seeds toasted, for sprinkling
romaine or bibb lettuce for serving

Instructions

In a large bowl, combine @ Tbsp soy sauce, 2 Tbsp canola oil, the mirin, cumin, pepper, granulated garlic, and onion. Add the steak, turn to coat. Let marinate 15 minutes.
Heat the grill to medium-high. Cook steak turning once, 8-10 minutes for medium rare. Transfer to a plate and let rest while you cook the vegetables.
In a large skillet, heat the remaining 1 Tbsp oil over medium-high to high. Add the bell pepper, onion, chilies, and garlic. Cook, stirring often, until the vegetables are crisp-tender, about 6 minutes. Stir in the remaining 3 Tbsp soy sauce. Remove from the heat and stir in the cilantro.
Thinly slice the steak against the grain. Drizzle with the sesame oil and sprinkle with sesame seeds. Pile the sliced steak and vegetables in the lettuce leaves. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray

Thai Steak Cabbage Wraps

Flavors are fresh and vibrant in this easy take-out style dish.

Servings

Ingredients

4 oz rice vermicelli
2 tsp sesame oil
salt and pepper
2 Tbsp Thai sweet chili sauce
1 Tbsp fish sauce
1 Tbsp fresh lime juice
1 lb boneless beef sirloin steak fat trimmed
1 Tbsp oyster sauce
1 head napa cabbage
1/2 mango peeled and cut into thin strips
1/3 cup dry roasted salted peanuts chopped
1/2 cup cilantro coarsely chopped
1/2 cup basil coarsely chopped

Servings

Ingredients

4 oz rice vermicelli
2 tsp sesame oil
salt and pepper
2 Tbsp Thai sweet chili sauce
1 Tbsp fish sauce
1 Tbsp fresh lime juice
1 lb boneless beef sirloin steak fat trimmed
1 Tbsp oyster sauce
1 head napa cabbage
1/2 mango peeled and cut into thin strips
1/3 cup dry roasted salted peanuts chopped
1/2 cup cilantro coarsely chopped
1/2 cup basil coarsely chopped

Instructions

Preheat a grill to medium-high. Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, 2-4 minutes; drain and rinse thoroughly under cold water. Shake out as much water as possible and transfer the noodles to a medium bowl. Toss with 1 tsp. sesame oil and season with salt and pepper.
Combine 1/4 cup water, the chili sauce, fish sauce, lime juice, and 2 pinches of salt in a small bowl. Set aside.
Season the steak on both sides with salt and pepper and rub all over with the oyster sauce and remaining 1 tsp. sesame oil. Grill the steak 5-6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes.
Meanwhile pull off 16 outer leaves from the cabbage and cut off the leafy tops. Thinly slice the steak against the grain. Fill the cabbage leaves with the noodles, mango, steak, peanuts, cilantro, and basil. Season with salt. Serve with the sauce. Enjoy!

Recipe Notes

Recipe adapted from Food Network

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

Beef and Broccoli Bowl

Servings

Ingredients

1/4 cup soy sauce
1 Tbsp cornstarch
1` Tbsp hoisin sauce
12 oz boneless sirloin steak cut into thin strips
2 tsp canola oil
2 cups broccoli florets
1 cup red onion vertically sliced
1 cup carrot chopped
1/2 cup water
2 tsp sesame oil
1/3 cup green onion sliced
cooked rice for serving

Servings

Ingredients

1/4 cup soy sauce
1 Tbsp cornstarch
1` Tbsp hoisin sauce
12 oz boneless sirloin steak cut into thin strips
2 tsp canola oil
2 cups broccoli florets
1 cup red onion vertically sliced
1 cup carrot chopped
1/2 cup water
2 tsp sesame oil
1/3 cup green onion sliced
cooked rice for serving

Instructions

Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add beef; toss to coat.
Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Serve with rice, sprinkle with green onions. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light