Tag: soy sauce

Slow Cooker Chicken with Honey and Garlic

I originally found this recipe on Damn Delicious. It really is *damn* delicious!

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tablespoons chopped fresh parsley leaves

For the sauce

  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

Directions:

  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
  3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

Asian Noodle and Vegetable Stir Fry

Sometimes I think I was born on the wrong continent. I LOVE Asian food. I especially love Asian noodle dishes. Here’s a great dish that works well for adults and kids.

Ingredients:

1 package of rice noodles – I recommend getting something fresh, not frozen nor dried, in the refrigerator section of an Oriental food store.

1 zucchini, 1/4 inch slices

1 carrot, 1/8 inch slices – if you have a mandolin or quick slicing machine, it goes much faster and more consistent thickness

2 celery stalks, 1/4 inch slices

1/2 white onion, thinly sliced

2 cloves garlic, minced

1/2 head of broccoli, cut into small florets

Cilantro leaves, peanuts and lime wedges for garnish.

Water for the water-sautéing.

For the meat lovers: Add one pound of shelled shrimp.

 

Sauce ingredients:

1/4 cup low-sodium soy sauce

2 tablespoons Sriracha – omit if you don’t like spicy

1/4 rice wine vinegar

1/4 teriyaki sauce

Before you start cooking, mix together the above ingredients and set aside for when you’re ready to add the sauce to the stir fry.

 

Directions:

First start with cooking your noodles per the directions on the package. Strain your noodles and set aside in a bowl. You’ll want to run warm water over them later to break up the “stuck” noodles before adding to the stir fry.

Using a large wok on medium high heat, add 1/4 cup of the water (not using oil saves calories and fats) then immediately add the garlic and white onion. Keep moving the veggies so that they don’t stick and add a little water as needed. Cook for about 3-5 minutes, or until the onions are clear.

Add the other veggies and keep adding water as needed. Use the lid if you want to keep the steam in the wok.

If you’re adding shrimp, do that now. It should only take 1-2 minutes to cook the shrimp.

Add the sauce and heat through with the veggies. Should take about 2-3 minutes.

Add the noodles and stir through, getting the sauce and veggies mixed thoroughly. Take care to not stir too hard and break up the noodles. Better to keep the noodles intact – looks better.

Serve immediately. Allow the diners to add their own garnish.

Enjoy!

Product Review: Veggie dumplings

veggie-dumplings

Having quick to prep items is helpful for a healthy way to eat. Sometimes I just don’t have time, nor the desire to cook so I make sure to have options on hand. Veggie Dumplings are quick to cook by boiling for few minutes. To reduce calories, don’t pan fry in oil. Just serve hot after boiling with a small scoop of Sambal or Sriracha for a little spicy kick or drizzle of soy sauce. Great side dish or quick snack. Purchase at Asian food markets. In Utah, I found these at Ocean Mart in Sandy.