Spicy Sweet and Sour Chicken (Instant Pot)

4 servings

Ingredients

  • 2 1/2 pounds FROZEN boneless chicken breast
  • 1 medium onion quartered and sliced
  • 1 cup brown sugar
  • 2/3 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 2 tablespoon lemon or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons fresh ginger, minced
  • 3-4 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Garnish: sesame seeds and green onions

Directions

Place chicken in pressure cooker along with the sliced onion.

Stir together vinegar, brown sugar, soy sauce, lemon (or lime) juice, sesame oil, black pepper, ginger, garlic and chili flakes.

Pour mixture over the chicken and onions.

Place lid on your pressure cooker and make sure your pressure release valve is set to closed.

Press manual and adjust the time for 40 minutes. Allow to complete cycle and pressure release naturally. Once it has finished, open the pressure release valve to let out pressure.

Remove lid and turn pressure cooker off.

Remove chicken from the juices.

Combine cornstarch and water, and stir into pot to thicken. Turn instant pot on to sauté and stir until thickened.

Serve sauce over chicken and enjoy over rice or noodles.

Recipe originally found on Aunt Bee’s.

This recipe is great for leftovers.

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Instant Pot Chicken Tikka Masala

4 servings

Ingredients for marinating the chicken

  • 1 pound boneless skinless chicken breasts, about 2, chopped into bite-sized pieces
  • 1 cup plain 2% fat greek yogurt
  • 1 tablespoon garam masala
  • 1 tablespoon lemon juice
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground ginger

Ingredients for the sauce

  • 15 oz. canned tomato sauce or puree
  • 5 cloves garlic, minced
  • 4 teaspoons garam masala
  • 1/2 teaspoon paprika
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup heavy whipping cream, added last

Ingredients for serving

  • basmati rice
  • naan
  • freshly chopped cilantro

Directions

Marinating the chicken: Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.

Pressure cooker sauté mode: Select the sauté mode on the pressure cooker for medium heat. When it has reached temperature, add chicken chunks (along with marinade sticking to them) to the pressure cooker. Sauté until the chicken is cooked on all sides, almost 5 minutes, stirring occasionally. Turn off the sauté mode.

Pressure cooker high pressure mode: All of the sauce ingredients except the cream to the pressure cooker, over the chicken, and stir. Secure and seal the lid. Select the manual mode to cook for 10 minutes at high pressure. Use the quick steam release handle to release pressure.

Pressure cooker sauté mode: Select the sauté mode on the pressure cooker for low heat. When its has reached temperature, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.

Serve with basmati rice and naan. Garnish with cilantro.

Recipe originally found on Savory Tooth.

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Thai Basil Shrimp

4 servings

Ingredients

  • 1 pound raw shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 red bell peppers, seeded and sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 cloves garlic, grated
  • 1 tablespoon ginger, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon chili paste
  • 2 tablespoons lime juice
  • 1/4 cup shredded Thai basil
  • 1/4 cup minced scallions

Directions

Pre-heat a large wok or deep frying pan over medium-high heat. Sprinkle shrimp with salt and pepper, and spray pan with cooking spray. Sauté shrimp until they turn pink, turning once, about 90 seconds per side. Be careful not to overcook. Remove shrimp from pan and set aside.

Heat wok, add bell peppers and sauté for 3-4 minutes or until they start to soften.

In a small bowl, whisk together the next six ingredients (soy sauce through chili paste) and pour into the pan with the peppers. Use a wooden spoon to scrape up any browned bits at the bottom of the pan.

Add the shrimp back to the pan and sauté until warmed through, about 60 seconds. Remove from heat and sprinkle with lime juice, basil and scallions before serving.

Recipe originally found on The Lemon Bowl.

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Crispy Air Fryer Tofu with Sticky Orange Sauce

4 servings

Ingredients

  • 1 pound extra-firm tofu, drained and pressed
  • 1 tablespoon tamari
  • 1 tablespoon cornstarch
  • 1 teaspoon orange zest
  • 1/3 cup orange juice
  • 1/2 cup water
  • 2 teaspoons cornstarch
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon fresh garlic, minced
  • 1 tablespoon pure maple syrup

Directions

Press and drain the tofu. Cut the tofu in cubes.

Place the tofu cubes in a quart-size plastic storage bag. Add the tamari and seal the bag. Shake the bag until all the tofu is coated with the tamari.

Add the tablespoon of cornstarch to the bag. Shake again until the tofu is coated. Set the tofu aside to marinate for at least 15 minutes.

Meanwhile add all the sauce ingredients to a small bowl and mix with a spoon. Set aside.

Place the tofu in the air fryer in a single layer. You will probably need to do this in two batches.

Cook the tofu at 390 degrees for 10 minutes, shaking it after 5 minutes.

After you’re done cooking the batches of tofu, add it all to a skillet over medium-high heat. Give the sauce a stir and pour it over the tofu. Stir the tofu and sauce together, 5-10 seconds.

Serve immediately or the tofu will no longer be crispy. Serve with rice and steamed vegetables, if desired.

Recipe originally found on Veggies Save the Day.

I made krab rangoon in my air fryer to eat on the side.

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Healthy Thai Peanut Chicken Zucchini Noodles

6 servings

Ingredients

  • 1 clove garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 4 tablespoons peanut butter
  • 1 lime, zested and juiced
  • 2 tablespoons soy sauce
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons canola oil
  • 2 cups chicken breast, cooked and shredded
  • 3 zucchini, spiral sliced
  • 2 large carrots, spiral sliced
  • 1 red pepper, spiral sliced
  • 1/3 cup fresh cilantro, chopped
  • 1/4 cup green onions, diced
  • Unsalted roasted peanuts, chopped, for garnish
  • Optional: lime wedges, for garnish

Directions

Add the garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and mix together.

To a large frying pan, add your canola oil on high heat.

Add the zucchini, carrots and bell peppers to the pan and cook until just wilted, 3-4 minutes, stirring occasionally.

Add in the chicken, sauce, cilantro and green onions. Toss together, until all warmed through.

Garnish with peanuts and lime wedges, if desired.

Recipe originally found on Dinner then Dessert.

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Double Crunch Honey Garlic Chicken Breasts

4 servings

Ingredients

  • 4 large boneless skinless chicken breasts
  • 2 cups flour
  • 4 teaspoon salt
  • 4 teaspoon black pepper
  • 3 tablespoons ground ginger
  • 1 tablespoon freshly ground nutmeg
  • 2 teaspoon ground thyme
  • 2 teaspoon ground sage
  • 1 teaspoon cayenne pepper
  • 2 tablespoons paprika
  • 4 eggs
  • 8 tablespoons water
  • 2 tablespoons olive oil
  • 3-4 garlic cloves, minced
  • 1 cup honey
  • 1/4 cup soy sauce, low sodium is preferred
  • 1 teaspoon ground black pepper
  • canola oil for frying

Directions

Place the chicken breasts between 2 sheets of plastic wrap, and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breast by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika and cayenne pepper. (This flour and spice dredge mix is sufficient for two batches of this chicken recipe, so divide the batch and store 1/2 in a Ziplock bag in the freezer).

Make an egg wash by whisking together the eggs and water.

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the egg wash and then a final time into the flour and spice mix. Press the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperate here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. Just below medium heat works well. Fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce.

Serve with noodles or rice.

Directions for Honey Garlic Sauce

In a medium saucepan, add the 2 tablespoons olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.

Add the honey, soy sauce and black pepper.

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Recipe originally found on Rock Recipes.

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Greek Chicken and Quinoa Tabbouleh Salad

4 servings

Ingredients for Greek Chicken

  • 1 lb boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon EACH: cumin, dried basil, onion powder, sugar, salt
  • 1/4 teaspoon EACH: pepper, paprika
  • Optional: Pita bread, Greek yogurt (to serve on finished chicken)

Directions

Whisk together all of the Greek marinade ingratiates in a large freezer bag. Add chicken. Marinate 4-8 hours.

Remove chicken from fridge and let sit at room temperature 20-30 minutes.

Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, add to skillet, (or cook on the grill).

Cook undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover and reduce heat to medium. Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to cutting board and let rest 5 minutes before slicing.

Recipe originally found on Carlsbad Cravings.

Ingredients for Quinoa Tabbouleh Salad

  • 1 1/2 cups of quinoa
  • 3 cups of water
  • 1 cup of diced cherry tomatoes
  • 1 cup of diced english cucumber
  • 1 cup of diced orange bell pepper
  • 1 cup of diced red bell pepper
  • 1/2 cup of fresh flat leaf parsley, finely diced
  • 1/4 cup of fresh mint, finely diced
  • 2 garlic cloves, minced
  • 4-5 tablespoons of lemon juice
  • 3 tablespoons of olive oil
  • salt and pepper, to taste

Directions

Add quinoa and water to a medium saucepan, cover, and bring to a boil and reduce to simmer for 15 minutes, until water is gone. Let sit for 5 minutes, use fork to fluff.

Add quinoa to a large bowl along with tomato, cucumber, red pepper, orange pepper, parsley, mint, garlic, lemon juice, olive oil, salt and pepper.

Toss to mix everything together.

Recipe originally found on Joyful Healthy Eating

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Carrot Cake

Cake Ingredients

  • 2 cups sugar
  • 1 1/2 cups oil
  • 4 egs
  • 2 cups sifted flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups carrots, grated (~1 1/4 lbs)
  • 1/2 cup pecans, chopped fine, same some full ones for garnish

Directions

Preheat oven to 320 degrees.

Put sugar and oil in mixing bowl. Add eggs one at a time and beat.

Sift dry ingredients together and add along with carrots and pecans to liquid mixture. Mix by hand.

Pour batter into 3 greased 9 inch pans. Bake for 45 minutes. Cool.

Stack and frost between each layer, outside and top of layers. Garnish with whole pecans.

Frosting Ingredients

  • 1 box confectioners sugar
  • 1/2 stick butter
  • 8 oz block cream cheese
  • 2 teaspoons vanilla

Beat with electric blender.

Recipe from my mom ❤

I may be biased, but this is hands-down the best cake ever! My mom makes it every year for my birthday. I recently learned how to make it, and now I even have friends special request it for their birthday.

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Salty Nutella Cigars

24 servings

Ingredients

  • 1 1/2 cups Nutella spread
  • 1 (8 oz) package phyllo dough, thawed according to package directions
  • 3/4 cup butter, melted
  • Optional: flaked sea salt

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone mat. Set aside.

Scoop Nutella into a large piping bag, or gallon sized zip-top bag and snip the corner off.

Unwrap thawed phyllo dough and cover it with a slightly moist clean towel. Phyllo dries out very quickly, so keeping it covered while you’re working is essential.

Place one sheet of phyllo dough on your working surface carefully. Using a pastry brush, brush melted butter on one half of the phyllo and fold the other half on top. The butter works like glue and holds the sides together.

Pipe a strip of Nutella down one side of the dough, leaving 1/2 inch at the top and the bottom. Fold the Nutella up at the ends (so it doesn’t squeeze out) and then tightly roll the phyllo into a tube. Lightly brush the end with butter so the end stays sealed.

Place the “cigar” onto the baking sheet and lightly brush with a little more butter. Repeat this process with all the sheets of phyllo.

Bake the “cigars” for 8-10 minutes until golden brown.

Sprinkle lightly with sea salt flakes, if desired.

Recipe originally found on Cookies&Cups.

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Maple Vanilla Baked Pears

4 servings

Ingredients

  • 4 D’Anjou pears
  • 1/2 cup pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • Optional toppings: maple pecan granola, Greek yogurt

Directions

Preheat oven to 375 degrees. Line baking sheet with parchment paper or silicon mat.

Cut pears in half, then cut a small sliver off the underside so the pears sit flat when placed upright on the baking sheet. Core out the seeds. Arrange pears, facing up, on the baking sheet. Sprinkle evenly with cinnamon.

Whisk the maple syrup and vanilla extract together in a small bowl. Drizzle most of it all over the pears, reserving about 2 tablespoons for after the pears are finished baking.

Bake the pears for about 25 minutes, until soft and lightly browned on the edges. Remove from oven and immediately drizzle with remaining maple syrup mixture.

Serve warm with granola and yogurt. Store leftovers in refrigerator for up to 5 days.

Recipe originally found on Sally’s Baking Addiction.

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