Chinese Chicken and Broccoli
Ingredients:1 1/2lbs boneless skinless chicken breasts (cut into small chunks)1 ½ tablespoons sesame oil2 tablespoons garlic (chopped)¼ teaspoon dried red pepper flakes (or more to taste)4 cups fresh broccoli florets6 tablespoons chicken broth (divided)1 tablespoon sesame oilsalt and pepper5 green onions (sliced)¼ cup hoisin sauce3 tablespoons oyster sauceSesame seeds (for garnish, optional)
Step 1: Heat a wok (or large skillet) over medium-high heat. Add 1 ½ tablespoons sesame oil. Add garlic and dried red pepper flakes. Stir fry for 30 seconds. Add broccoli florets and 4 tablespoons chicken broth. Stir fry broccoli for 2 minutes. Remove from pan and set aside.
Step 2: Add a little more sesame oil to the wok (about 1 tablespoon). Season chicken bits with salt and pepper. Add to the wok and cooked until chicken is fully cooked (about 3-5 minutes).
Step 3: Add in remaining 2 tablespoons of chicken broth, oyster sauce, and hoisin sauce. Add broccoli mix well and cook until the mixture has become well heated. Serve with white rice.
(Makes 2 Servings)

Chinese Chicken and Broccoli

Ingredients:
1 1/2lbs boneless skinless chicken breasts (cut into small chunks)
1 ½ tablespoons sesame oil
2 tablespoons garlic (chopped)
¼ teaspoon dried red pepper flakes (or more to taste)
4 cups fresh broccoli florets
6 tablespoons chicken broth (divided)
1 tablespoon sesame oil
salt and pepper
5 green onions (sliced)
¼ cup hoisin sauce
3 tablespoons oyster sauce
Sesame seeds (for garnish, optional)

Step 1: Heat a wok (or large skillet) over medium-high heat. Add 1 ½ tablespoons sesame oil. Add garlic and dried red pepper flakes. Stir fry for 30 seconds. Add broccoli florets and 4 tablespoons chicken broth. Stir fry broccoli for 2 minutes. Remove from pan and set aside.

Step 2: Add a little more sesame oil to the wok (about 1 tablespoon). Season chicken bits with salt and pepper. Add to the wok and cooked until chicken is fully cooked (about 3-5 minutes).

Step 3: Add in remaining 2 tablespoons of chicken broth, oyster sauce, and hoisin sauce. Add broccoli mix well and cook until the mixture has become well heated. Serve with white rice.

(Makes 2 Servings)


Easy Healthier Crockpot Butter Chicken
INGREDIENTS (serves 4)
1 pound boneless skinless chicken breast, cut into bite size chunks
1/2 onion, finely minced
2 tablespoons butter
3 cloves garlic, minced or grated
1 tablespoon freshly grated ginger
2 teaspoons curry powder
1-2 teaspoons curry paste ( I used Thai Red Curry Paste and 2 teaspoons)
2 tablespoons garam masala
1/2-1 teaspoon turmeric ( I used 1/2 since my family is not crazy about turmeric)
1 teaspoon cayenne pepper (use less if you are not a spicy person)
1/4 teaspoon salt
1 (6 ounce) can tomato paste
1 (14 ounce) can coconut milk, regular or lite (I used regular), plus more if needed to thin the sauce
1/2 cup greek yogurt (I used 0%)
1/4 cup half and half or heavy cream
cooked white rice, for serving
Fresh homemade Naan , for scooping (a must!)
INSTRUCTIONS

In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a big piece of fresh Naan

Easy Healthier Crockpot Butter Chicken

INGREDIENTS (serves 4)

1 pound boneless skinless chicken breast, cut into bite size chunks
1/2 onion, finely minced
2 tablespoons butter
3 cloves garlic, minced or grated
1 tablespoon freshly grated ginger
2 teaspoons curry powder
1-2 teaspoons curry paste ( I used Thai Red Curry Paste and 2 teaspoons)
2 tablespoons garam masala
1/2-1 teaspoon turmeric ( I used 1/2 since my family is not crazy about turmeric)
1 teaspoon cayenne pepper (use less if you are not a spicy person)
1/4 teaspoon salt
1 (6 ounce) can tomato paste
1 (14 ounce) can coconut milk, regular or lite (I used regular), plus more if needed to thin the sauce
1/2 cup greek yogurt (I used 0%)
1/4 cup half and half or heavy cream
cooked white rice, for serving
Fresh homemade Naan , for scooping (a must!)

INSTRUCTIONS

  1. In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
  2. Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a big piece of fresh Naan

Cashew Chicken
1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
1 1/2 Tbsp cornstarch, divided
1 1/2 Tbsp + 1 tsp vegetable oil
Salt and white or black pepper
1/3 cup low-sodium chicken broth
3 Tbsp hoisin sauce
1 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp honey
3 green onions, chopped, whites and greens divided
4 cloves garlic, minced
2 tsp finely grated, peeled fresh ginger
2/3 cup lightly salted cashews
Red pepper flakes, to taste (optional)
In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Once oil is hot, add half of the chicken, and cook stirring frequiently, until chicken is is golden brown and has cooked through, about 4 minutes. Transfer chicken to a plate (leaving the remaining oil in skillet - it should be about 1 tsp) and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1/2 Tbsp cornstarch until well blended. Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add green onion whites, garlic, ginger and cashews and saute until cashews are golden brown, about 1 minute. Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens. Remove from heat, add chicken to sauce and toss to evenly coat. Serve warm with white or brown rice or quinoa and top with greens of green onions and sprinkle with red pepper flakes if desired.

Cashew Chicken

  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
  • 1 1/2 Tbsp cornstarch, divided
  • 1 1/2 Tbsp + 1 tsp vegetable oil
  • Salt and white or black pepper
  • 1/3 cup low-sodium chicken broth
  • 3 Tbsp hoisin sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey
  • 3 green onions, chopped, whites and greens divided
  • 4 cloves garlic, minced
  • 2 tsp finely grated, peeled fresh ginger
  • 2/3 cup lightly salted cashews
  • Red pepper flakes, to taste (optional)
  • In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Once oil is hot, add half of the chicken, and cook stirring frequiently, until chicken is is golden brown and has cooked through, about 4 minutes. Transfer chicken to a plate (leaving the remaining oil in skillet - it should be about 1 tsp) and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
  • In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1/2 Tbsp cornstarch until well blended. Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add green onion whites, garlic, ginger and cashews and saute until cashews are golden brown, about 1 minute. Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens. Remove from heat, add chicken to sauce and toss to evenly coat. Serve warm with white or brown rice or quinoa and top with greens of green onions and sprinkle with red pepper flakes if desired.







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