Pad Thai

BETTER-THAN-TAKEOUT PAD THAI
Serves 3-4
8 ounces pad thai noodles
2 eggs
1 batch of this awesome pad thai sauce
3 cooked chicken breasts, sliced
1 cup bean sprouts
1 cup cilantro
3 green onion, sliced
1/2 cup chopped peanuts

Instructions

1. Prepare noodles according to package instructions.
2. Meanwhile, scramble eggs for about 2 minutes and set aside.
3. In a large skillet, combine noodles, chicken, and sauce.
4. Top with bean sprouts, cilantro, green onion, and peanuts.

 

 

PAD THAI SAUCE
Serves 5-6
3 tablespoons soy sauce
1 tablespoon sriracha
2 tablespoons lime juice
2 tablespoons canola oil
2 tablespoons brown sugar

Whisk together ingredients. Serve several tablespoons over pad thai.

www.rachelschultz.com

Slow Cooker Teriyaki Chicken

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1/2 cup chopped white onion
• 1/2 cup honey
• 1/2 cup soy sauce (use low-sodium if desired)
• 1/4 cup rice wine vinegar
• 1 Tbsp. chopped fresh ginger
• 1/8 tsp. freshly ground black pepper
• 1/4 cup cold water
• 3 Tbsp. cornstarch
• (optional toppings: sliced scallions and toasted sesame seeds)

Directions:

Add the chicken breasts to the bottom of your slow cooker in a single layer.
In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
Serve topped with scallions (green onions) and toasted sesame seeds if desired

www.gimmesomeoven.com

Sweet and Spicy Stir Fry with Chicken and Broccoli

Rated: Submitted By: amanda1432 Photo By: TTV78 Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 4

"Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!"

INGREDIENTS:

3 cups broccoli florets 1 tablespoon olive oil 2 skinless, boneless chicken breast halves - cut into 1 inch strips 1/4 cup sliced green onions 4 cloves garlic, thinly sliced 1 tablespoon hoisin sauce 1 tablespoon chile paste

1 tablespoon low sodium soy sauce 1/2 teaspoon ground ginger 1/4 teaspoon crushed red pepper 1/2 teaspoon salt 1/2 teaspoon black pepper 4 cloves garlic, thinly sliced 1/8 cup chicken stock

DIRECTIONS:

1.	Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
2.	Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
3.	Stir the hoisin sauce, chile paste, and soy sauce into the skillet. Season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

Nutrition Information Servings Per Recipe: 4 Calories: 160

Amount Per Serving Total Fat: 6.2g Cholesterol: 36mg Sodium: 607mg

Amount Per Serving Total Carbs: 11.9g     Dietary Fiber: 2.4g Protein: 16.1g