Archive of ‘Asian’ category

Hoisin Pork with Noodles and Broccoli

You’ll LOVE the absolutely delicious Asian flavors in this filling dinner, featuring hoisin sauce marinated pork strips, cooked with noodles, broccoli and carrots! YUM!
Hoisin Pork with Noodles and Broccoli / The Grateful Girl Cooks!

I discovered this recipe on Pinterest, and decided to make it for dinner a few weeks ago… wow… it was fantastic!  Don’t let the long ingredient list deter you from making this… almost all of the ingredients are for the delicious Asian flavored sauce which is used to marinate pork strips. The rest of the ingredients are few, and the recipe is not hard to make, either!

Once the meat has been marinated, it is pan-seared, then combined with cooked noodles, broccoli florets, shredded carrots, chopped peanuts, and some additional sauce, mixed together… and BOOM- that’s it!!! **By the way, if you have a peanut allergy, simply leave the peanut butter out of the marinade sauce (it will still taste fantastic), and leave the chopped peanuts out of the dish.

The recipe itself is very easy to make.  Because the pork needs to marinate for awhile, I highly recommend planning ahead… making the sauce and marinating the pork strips EARLY in the day (or even overnight), for absolute BEST flavor! Here’s how to make this dish:

Place all marinade ingredients in large bowl. Whisk together until smooth (or use a food processor, if desired).  IMPORTANTOnce marinade is mixed, measure out 6 heaping Tablespoons, and place it in a separate bowl and set aside (reserving it to add to noodles later). Thinly slice the pork, and add to the marinade still in large bowl. Stir to fully coat pork slices. Cover bowl, and refrigerate at least 4 hours (overnight or 8 hours is best, for flavor saturation).

Hoisin marinade sauce for pork

Slices of pork marinating in hoisin sauce

When ready to make this meal, remove pork from refrigerator. Heat a large, non-stick skillet on medium high. Once hot, remove pork strips from bowl with a slotted spoon (to drain off some of the marinade), and place pork into hot skillet (discard the rest of the marinade left in the bowl the pork was in). Cook meat, turning once, until both sides are browned.  When done, remove skillet from heat.

Hoisin pork cooking in large skillet

While the pork is cooking, cook noodles separately, according to package directions (do NOT discard the cooking water).  Lightly steam broccoli florets (or fully thawed (previously frozen) chopped broccoli). Add cooked noodles, broccoli, shredded carrots, chopped peanuts, and the 6 Tablespoons RESERVED hoisin sauce mixture to the skillet with the browned pork.

Noodles, hoisin pork, carrots and broccoli in skillet

Add 1/4 cup of the hot water used for cooking the noodles (the starch in the water will help the hoisin sauce stick to the noodles). Mix all ingredients together, until coated with sauce.  Heat on low, stirring often, to ensure dish is heated through before serving.

Pork, hoisin sauce, noodles and broccoli mixed in skillet

Close up of pork slices, broccoli, carrots and noodles in skillet

If desired, garnish each serving with chopped cilantro, sliced green onions, and additional chopped peanuts. Serve hot… and enjoy!

Hoisin pork, noodles and broccoli served in white bowl

I really hope you will consider trying this wonderful dish!  The flavors are wonderful, and it is a filling, satisfying “all in one” meal… meat, carbs, and veggies! Have a great day!

Author's signature

Recipe adapted from: Lindsay, at https://pinchofyum.com/hoisin-pork-with-rice-noodles

Hoisin Pork with Noodles and Broccoli
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

You'll LOVE the absolutely delicious Asian flavors in this filling dinner, featuring hoisin sauce marinated pork slices with noodles, broccoli and carrots!

Category: Main Dish
Servings: 6 servings
Calories Per Serving: 683 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For Pork Marinade
  • 1/3 cup soy sauce , low sodium
  • 1/4 cup water
  • 3.5 Tablespoons sesame oil
  • 2 Tablespoons honey
  • 1 Tablespoon granulated sugar
  • 1 dash fish sauce
  • 3 Tablespoons vinegar
  • 1 teaspoon lime juice
  • 5 cloves garlic , finely minced
  • 2 Tablespoons ginger (fresh) ,finely grated
  • 1/4 teaspoon red pepper flakes
  • 3 Tablespoons hoisin sauce
  • 3 Tablespoons peanut butter
For Rest of Dish
  • 1.5 pounds pork , cut into thin strips
  • 9 ounces spaghetti noodles , or rice noodles
  • 1.5 cups broccoli , chopped
  • 1/2 cup carrots , grated
  • 1/4 cup peanuts , chopped
  • 6 Tablespoons Reserved Hoisin sauce mixture
Optional Garnish (not included in calorie count)- cilantro, additional chopped peanuts, sliced green onions
    Instructions
    1. Place all marinade ingredients in large bowl. Whisk together well, until smooth.  Once mixed, measure out 6 heaping Tablespoons and place it in a small, separate bowl (reserving it to add to noodles later). Thinly slice the pork, and add to the marinade still in large bowl. Stir to fully coat pork slices. Cover bowl; refrigerate at least 4 hours (overnight or 8 hours is recommended, for full flavor saturation). 

    2. Heat a large, non-stick skillet on medium high. Once hot, remove pork strips from bowl with a slotted spoon (to drain off some of the marinade-discard any remaining marinade in bowl), and place pork strips into hot skillet in a single layer. Cook pork, turning once, until both sides are browned. Remove skillet from heat. 

    3. While the pork is cooking, cook noodles in separate pan, according to package directions (do NOT discard the cooking water).  Lightly steam broccoli florets, or thawed (previously frozen) broccoli. Add cooked noodles, broccoli, shredded carrots, chopped peanuts, and the 6 Tablespoons RESERVED hoisin sauce mixture to the skillet with browned pork.

    4. Add 1/4 cup of the hot cooking water used for noodles to skillet (the starch in the water will help the hoisin sauce stick to the noodles). Mix all ingredients together, until  coated with sauce.  Heat on low, stirring often, to ensure dish is heated all the way through before serving. If desired, garnish each serving with chopped cilantro, sliced green onions, or additional chopped peanuts. Serve and enjoy!

    Nutrition Facts
    Hoisin Pork with Noodles and Broccoli
    Amount Per Serving (1 serving)
    Calories 683 Calories from Fat 360
    % Daily Value*
    Total Fat 40g 62%
    Saturated Fat 11g 55%
    Cholesterol 81mg 27%
    Sodium 736mg 31%
    Potassium 678mg 19%
    Total Carbohydrates 50g 17%
    Dietary Fiber 3g 12%
    Sugars 13g
    Protein 30g 60%
    Vitamin A 39%
    Vitamin C 27.6%
    Calcium 5.8%
    Iron 14.1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Long pin for hoisin pork with noodles and broccoli

    Hoisin Sriracha Chicken

    Hoisin Sriracha Chicken is a wonderfully simple poultry dish featuring a marinade of Chinese and Thai sauces, takes about 20 minutes to cook, and is absolutely delicious!Hoisin Sriracha Chicken / The Grateful Girl Cooks! Chicken thighs get an Asian-inspired twist from a Hoisin, Sriracha and Honey marinade, then are cooked until done. Easy, sweet, slightly spicy and delicious!

    I found this chicken recipe on Pinterest and it sounded quite good, so I decided to try it! YUM!  Hoisin sauce, honey, soy sauce, and Sriracha sauce, garlic and ginger form the base for a slightly sweet, slightly spicy marinade for plump chicken thighs.  Once marinated for 15 minutes, chicken is pan-cooked until done. That’s it! See how easy this recipe is? And wow, it sure tastes GOOD! Here’s how to make this simple, Asian flavor-inspired dish:

    Bone-in and skin on chicken thighs were used for this recipe, but you are welcome to use boneless, skinless if you want. I usually remove the skin from chicken, but found that in this particular recipe, the skin crisps up very nicely and added to the flavor!  If using boneless thighs, the cooking time might be a bit less, so keep that in mind while cooking the chicken!

    Hoisin Sriracha Chicken / The Grateful Girl Cooks!

    Marinade is mixed up, chicken is covered with sauce, and marinates (or “takes a bath”) in it for 15 minutes.

    Oil is heated on MEDIUM heat in a large skillet. Once oil is very hot, the chicken is removed from marinade (**MAKE SURE TO SAVE THE MARINADE), and added to the hot skillet with the skin side facing down.  Cook chicken on both sides, and make sure the skin side gets browned very well.

    Hoisin Sriracha Chicken / The Grateful Girl Cooks!

    Once both sides of the chicken have been browned, turn the heat on stove down to LOW. Pour the reserved marinade back into your skillet. Spoon sauce over chicken thighs, and continue to cook.  As chicken cooks, the sauce will slightly reduce in volume and thicken up  a bit.

    Hoisin Sriracha Chicken / The Grateful Girl Cooks!

    Cook until chicken is fully cooked through or reaches an internal temp. of 165° F.  If using bone-in thighs, cooking time will be approximately 25 minutes total… slightly less if no bone. Occasionally spoon sauce over each piece of chicken during the cooking process.

    Hoisin Sriracha Chicken / The Grateful Girl Cooks!

    Once chicken is done, remove from heat, and transfer chicken to individual serving dishes.  Sprinkle with white sesame seeds, if desired. Serve, and enjoy the wonderful Asian-inspired flavors in this Hoisin Sriracha Chicken dish!

    Hoisin Sriracha Chicken / The Grateful Girl Cooks!

    Hoisin Sriracha Chicken / The Grateful Girl Cooks!

    I really hope you will consider making this chicken dish… it was easy to make and was REALLY tasty!  If you’re interested, you might also want to check out my blog post on how to make Homemade Hoisin Sauce (it’s easy, also!). I used it in this recipe!

    I’ve also added the Weight Watcher Smart Points per serving in the Notes section of the printable recipe below, for those following their nutrition plan. We really did enjoy this meal!  Hope you and your family do, too! Have a wonderful day.

    Hoisin Sriracha Chicken / The Grateful Girl Cooks!

    Recipe Source:  http://rasamalaysia.com/hoisin-sriracha-chicken/

    Hoisin Sriracha Chicken
    Prep Time
    15 mins
    Cook Time
    25 mins
    Total Time
    40 mins
     
    Chicken thighs get an Asian-inspired twist from a Hoisin, Sriracha and Honey marinade, then are cooked until done. Easy, sweet, slightly spicy and totally delicious!
    Category: Entree
    Cuisine: Asian
    Servings: 4 servings
    Calories Per Serving: 314 kcal
    Author: JB at The Grateful Girl Cooks!
    Ingredients
    • 4 large chicken thighs , with bone in and skin on (optional-see note)
    • Tablespoons hoisin sauce
    • 1 Tablespoon soy sauce
    • 1/2 Tablespoon Sriracha sauce
    • 1 Tablespoon honey
    • 3 cloves garlic (minced)
    • 1 inch piece of fresh ginger (peeled, minced)
    • A pinch of salt
    • 1 Tablespoon oil
    • White sesame seeds for garnish (optional)
    Instructions
    1. Mix hoisin, soy, sriracha, honey, garlic, ginger and salt in a medium bowl; stir to fully combine ingredients. Add chicken to marinade and turn to fully cover; let chicken marinate for 15 minutes.
    2. Heat oil on MEDIUM heat in a large skillet. Once oil is very hot, remove chicken from marinade (**MAKE SURE TO SAVE THE MARINADE), and add to hot skillet with the skin side facing down. Cook chicken on both sides; make sure the skin side gets browned very well.
    3. Once both sides of the chicken have been browned, turn the heat down to LOW. Pour the reserved marinade into skillet. Spoon sauce over chicken thighs, and continue to cook. As chicken cooks, the sauce will slightly reduce in volume and thicken up a bit. Cook until chicken is fully cooked through, or reaches an internal temperature of 165° F. If using bone-in thighs, cooking time will be approximately 25 minutes total... slightly less if no bone. Occasionally spoon a bit of sauce over each piece of chicken during the cooking process.
    4. Once chicken is done, remove pan from heat, and transfer chicken to individual serving plates. Garnish chicken with white sesame seeds, if desired. Serve, and enjoy!
    Recipe Notes

    Boneless, skinless thighs may be substituted. Cooking time will be slightly less. Cook to internal temperature of 165 degrees (approx. 20 minutes).
    Weight Watchers? Bone in with skin = 11 Smart Points per serving. Boneless skinless = 7 Smart Points

    Nutrition Facts
    Hoisin Sriracha Chicken
    Amount Per Serving (1 piece)
    Calories 314 Calories from Fat 198
    % Daily Value*
    Total Fat 22g 34%
    Saturated Fat 7g 35%
    Cholesterol 110mg 37%
    Sodium 479mg 20%
    Potassium 250mg 7%
    Total Carbohydrates 8g 3%
    Sugars 6g
    Protein 19g 38%
    Vitamin A 1.8%
    Vitamin C 2.3%
    Calcium 1.3%
    Iron 5.1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Hoisin Sriracha Chicken / The Grateful Girl Cooks! Chicken thighs get an Asian-inspired twist from a Hoisin, Sriracha and Honey marinade, then are cooked until done. Easy, sweet, slightly spicy and delicious!

    Chicken And Veggie Stir-Fry

    Do you enjoy stir-fry meals?  We sure do… in fact, I’ve been making this delicious, Asian-inspired Chicken and Veggie Stir-Fry using the same process and “recipe” for over 20 years.Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!
    This dish couldn’t be simpler to make… I came up with a simple Asian sauce after experimenting many years ago, then simply added chicken and fresh veggies, cooked it all together, and have been making stir-fry like this ever since!  The process is simple: stir-fry lightly seasoned, cubed chicken breasts and lots of fresh veggies.  Add a homemade Asian flavored sauce (so quick & easy to make), then serve on a bed of rice!

    The recipe is easy, packed with veggies, and is wonderfully delicious! (I found a great deal on a combo package of sliced veggies at the grocery store this time, but use whatever combination of fresh veggies you have available!).

    Here’s how to make this tasty meal: To save time, I cooked all three parts of this recipe at the same time (it’s easy to do).  The first thing you need to do is cook rice according to package directions, then prep veggies and chicken while rice is cooking.  Make sure veggies are cut into bite sized pieces. Cut chicken breasts into 2 inch cubes.

    Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

    Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

    Prepare the stir-fry sauce by combining chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well.  Set it aside.

    Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

    In a large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking.  Add all the veggies and cook for 6-7 minutes, stirring often until veggies are crisp-tender.

    Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

    In a separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking.  Add chicken; cook, turning pieces over to cook all sides. Stir-fry the chicken pieces until they turn white in color and are cooked through (about 3-4 minutes). I cooked the chicken at the same time I was stir-frying the veggies, to save time.

    Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

    Add cooked chicken to the veggies in large skillet.

    Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

    Give the sauce a good stir, then pour it over the chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.

    Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

    When done, add the cashews, and stir to combine.

    Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

    Serve hot on top of a bed of rice (brown or white).  Grab a fork (or chopsticks) and dig right in! It’s GOOD!

    Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

    Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

    While you can adjust the veggies according to your taste and what you have available (I have done this many times over the years), the basics you should try to have in this dish are onion, carrots, broccoli, and red peppers, simply because they add so much color (and flavor) to the dish.  Any other veggies you choose to add will enhance the dish with additional flavor and color!!!  If you are a Vegetarian… simply omit the chicken!  Be creative… make it your own… and enjoy every bite!

    Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

    Chicken And Veggie Stir-Fry
    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins
     
    Chicken, fresh vegetables and an Asian-inspired sauce are stir-fried together, then served on a bed of rice in this delicious entree.
    Category: Entree
    Cuisine: Asian
    Servings: 4 servings
    Calories Per Serving: 483 kcal
    Author: JB at The Grateful Girl Cooks!
    Ingredients
    For Stir-Fry
    • 3 boneless , skinless chicken breasts (cut into 2 inch cubes)
    • Ground ginger (to lightly season chicken with before cooking)
    • 6 cups (total) Fresh veggies (I used broccoli, onion, carrots, red & green bell peppers, bok choy, mushrooms, sugar snap peas, zucchini and yellow squash) See NOTES section.
    • 1/4 cup vegetable oil , divided
    • 1/3 cup roasted cashews
    For Stir-Fry sauce:
    • 1 cup chicken broth
    • 1/4 cup soy sauce
    • 2 Tablespoons corn starch
    • 1 teaspoon ground ginger
    For Serving: Cooked rice (prepared according to package directions)
      Instructions
      1. Cook rice according to pkg. directions.Cut veggies/chicken in bite size pieces while rice is cooking.
      2. Make stir-fry sauce by mixing chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well. Set aside.
      3. In large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking. Add all veggies; continue cooking for about 6-7 minutes, stirring often until veggies are crisp-tender.
      4. In separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking. Add chicken; cook all sides until it turns white and is cooked through (about 3-4 minutes).
      5. Add cooked chicken to the veggies in large skillet.
      6. Give the sauce a stir, then pour it over chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.
      7. When done, add the cashews, and stir to combine. Serve over hot cooked rice... and enjoy!
      Recipe Notes

      Additional veggie add-ins might also include: fresh chopped asparagus, green onions, fresh green beans, celery, water chestnuts, canned/drained bean sprouts, etc.

      Nutrition Facts
      Chicken And Veggie Stir-Fry
      Amount Per Serving (1 serving)
      Calories 483 Calories from Fat 198
      % Daily Value*
      Total Fat 22g 34%
      Saturated Fat 12g 60%
      Cholesterol 54mg 18%
      Sodium 1253mg 52%
      Potassium 1034mg 30%
      Total Carbohydrates 45g 15%
      Dietary Fiber 11g 44%
      Protein 30g 60%
      Vitamin A 277.8%
      Vitamin C 40.6%
      Calcium 8.4%
      Iron 23.1%
      * Percent Daily Values are based on a 2000 calorie diet.

       

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      Teriyaki Chicken with Homemade Sauce

      Here it is… the middle of a freezing winter in Oregon, but on one clear, cold, yet beautiful evening last week, we grilled Teriyaki Chicken With Homemade Sauce OUTSIDE on our BBQ! It was fun, and made us anticipate the hot days of summer which, thankfully, are coming SOON!Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!
      I got this simple recipe for an “enhanced” Teriyaki sauce marinade from my sister Julie many years ago. I usually cut the chicken into cubes, marinate them then place chicken on skewers and grill, but this time, I left chicken breasts whole (thin ones) and grilled them, with the same delicious results!  The sauce is ridiculously easy to make, and the chicken is full of flavor. See the Tips section of printable recipe for info. on using this marinade for steak).

      Here’s how you make the sauce:

      In a medium sized bowl, mix together teriyaki sauce, sugar, cooking sherry, ground ginger, and minced garlic. Stir well until ingredients are fully combined.  Lightly season chicken pieces with salt. Place chicken into a covered container (or heavy duty gallon sized resealable plastic bag) and pour the marinade over the top. Turn to coat all pieces with marinade sauce. Cover container; refrigerate chicken and marinade for at least 6 hours for best flavor (overnight is the best!). Turn chicken occasionally to fully coat.

      Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

      Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

      When chicken has finished marinating, place chicken onto hot BBQ grill (outdoor or indoor grill) and cook until done. If desired, you can baste the chicken while it cooks with the sauce. (Do NOT use the leftover sauce once the chicken is fully cooked- discard).

      Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

      That’s it! See how very easy that was?  The teriyaki chicken has a wonderful flavor, and can be served as an entree… or it can be used to make teriyaki chicken sandwiches (with some grilled pineapple rings- yum!), or can be used in salads or teriyaki rice bowls. The possibilities are endless, and the flavor is wonderful!

      Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

      Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

      I love recipes that can be made up ahead of time (like marinading the chicken all day), then cooked at the last minute without a lot of fuss. It sure makes an easy main dish for the family!

      Have a great day. May you have eyes to see beauty all around as you go through your day.  Whether in a stunning sunset, the eyes of a friend or family member, or a kindness shared or observed… be the kind of person that seeks to find true beauty in it all; be grateful and kind.

      Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

      Recipe Source:  My sister Julie M.

      Teriyaki Chicken with Homemade Sauce
      Prep Time
      5 mins
      Total Time
      5 mins
       
      This enhanced teriyaki sauce marinade will add additional flavor to grilled chicken (whole boneless breasts, thighs, or kebabs) OR thinly sliced steak.
      Category: Dinner, Entree
      Cuisine: Asian
      Servings: 6 servings
      Calories Per Serving: 226 kcal
      Author: JB at The Grateful Girl Cooks!
      Ingredients
      • 1 cup teriyaki sauce
      • 1 cup sugar
      • 1/4 cup cooking sherry
      • 1/4 teaspoon ground ginger
      • 4 minced garlic cloves
      • 1 pinch salt (to season meat with)
      • 6 boneless skinless chicken breasts or thighs
      Instructions
      1. In medium sized bowl, combine teriyaki sauce, sugar, sherry, ginger, and minced garlic. Stir until sugar has dissolved and sauce is fully combined.
      2. Season chicken lightly with salt. Place chicken pieces into a large covered container (or gallon sized resealable plastic bag. Add marinade. Turn to fully cover all pieces of chicken with sauce. Cover container and place in refrigerator for at least 6 hours (overnight is the best!) to marinade.
      3. Once meat is done marinating, grill (on outdoor or indoor grill) until done. Serve, and enjoy!
      Recipe Notes

      NOTE: Caloric content calculated using 6 boneless, skinless breasts.
      TIPS:Chicken can also be cut into 1-2 inch chunks, marinated then placed on skewers for grilling (kebabs).
      Top sirloin steak can also be used if sliced very thin, then marinated. Place strips onto skewers, then grill. If you use round steak, meat must be marinated for a longer amount of time.

      Nutrition Facts
      Teriyaki Chicken with Homemade Sauce
      Amount Per Serving (1 breast)
      Calories 226 Calories from Fat 18
      % Daily Value*
      Total Fat 2g 3%
      Cholesterol 72mg 24%
      Sodium 1058mg 44%
      Potassium 487mg 14%
      Total Carbohydrates 21g 7%
      Sugars 20g
      Protein 25g 50%
      Vitamin A 0.7%
      Vitamin C 2.4%
      Calcium 1.5%
      Iron 4.8%
      * Percent Daily Values are based on a 2000 calorie diet.

       

       

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      Teriyaki Chicken

      Do you enjoy Teriyaki Chicken? I sure do… so I wanted to share an easy and delicious recipe with you today, so you can make your own at home!  The taste is OUTSTANDING!Teriyaki Chicken / The Grateful Girl Cooks!

      Teriyaki Chicken is one of my favorite dishes! There’s just something about the Teriyaki glaze that pushes all my buttons! I enjoy using this recipe (for the Teriyaki Sauce) to also make my Teriyaki Chicken Rice Bowls. YUM.  I think you’ll be surprised at just how easy it is to make!

      Here’s what you do:  First make up the teriyaki sauce. The ingredients are cooked until it becomes a thick and amazing sauce.

      Whisking and cooking homemade teriyaki sauce in saucepan

      Chicken breasts are cooked in olive oil until golden brown.

      Four chicken breasts cooking in skilletBrowned chicken breasts cooking in skillet

      The browned chicken is placed into a baking dish, then the thickened teriyaki sauce is poured on top and around the chicken, to fully coat it.

      Teriyaki sauce poured over cooked chicken breasts in white baking dish

      Once covered in that yummy teriyaki sauce, the chicken breasts are baked for 15-20 minutes.

      Teriyaki chicken baked in sauce

      When chicken is fully baked, remove from oven.  That’s it!  Slice each piece into thin strips. Serve the teriyaki chicken slices on a bed of rice; drizzle with additional sauce, then garnish it with a few sliced green onions and sesame seeds.  See how EASY that was? Well, just wait until you TASTE it. Delicious!

      Teriyaki chicken, sliced and served on rice, with fruit on side

      Teriyaki chicken with sliced green onions, on top of white rice

      Hope you’ll give this recipe a try. I think you’re gonna LOVE it! Have a blessed day.

      Author's signature

      Recipe Source:  http://www.asweetpeachef.com/entrees/teriyaki-chicken/

      Teriyaki Chicken
      Prep Time
      15 mins
      Cook Time
      20 mins
      Total Time
      35 mins
       

      Who needs takeout, when you can easily make this delicious Chicken Teriyaki, with chicken breasts baked in a flavorful Asian inspired sauce, served on rice?

      Category: Main Course
      Cuisine: Asian
      Servings: 4 servings
      Calories Per Serving: 225 kcal
      Author: JB at The Grateful Girl Cooks!
      Ingredients
      For Teriyaki Sauce:
      • 1/3 cup soy sauce (low sodium)
      • 2 Tablespoons honey
      • 1 Tablespoon brown sugar
      • 2 cloves garlic , minced
      • 1 teaspoon fresh ginger , finely minced
      • 1 teaspoon apple cider vinegar
      • 1/3 cup water
      • 1 Tablespoon cornstarch
      For Chicken:
      • 1 Tablespoon olive oil
      • 4 boneless , skinless chicken breasts
      • Salt & Black Pepper (just a pinch of each)
      For Garnish (optional):
      • sliced green onions and sesame seeds
      Instructions
      To Make The Teriyaki Sauce:
      1. Place soy sauce, honey, brown sugar, garlic, ginger and apple cider vinegar in a medium sized pan. Heat this mixture on medium-high; stir it frequently.
      2. In separate bowl, combine cornstarch and water. Stir until cornstarch has dissolved, then add it to the ingredients in the pan. Stir frequently and cook for 6-7 minutes, until the mixture has thickened. Remove from heat and set aside.
      To Make The Chicken:
      1. Make sure your oven is preheated to 425 degrees F.
      2. Pour Tablespoon of olive oil into a large skillet Heat olive oil on high heat. Season the pieces of chicken with salt and pepper. Put the chicken into hot oil in skillet. Once you put chicken breasts into skillet, don't move them. Cook chicken for 4-5 minutes, then turn to cook other side for 3-4 minutes. Chicken should be golden brown in color. Remove and place in a baking dish that has been sprayed with non-stick spray.
      3. Pour the teriyaki sauce over the top and all around the chicken pieces.
      4. Bake chicken at 425 degrees for 15-20 minutes (or until no longer pink in middle). Sauce will be bubbly.
      5. When done, remove chicken from oven. Serve on top of a bed of rice, and garnish each piece with sliced green onions and sesame seeds. Enjoy!.
      Recipe Notes

      If you want to cook it all in one pan, make sure to cook the chicken in an oven-proof skillet.

      Nutrition Facts
      Teriyaki Chicken
      Amount Per Serving (1 piece)
      Calories 225 Calories from Fat 54
      % Daily Value*
      Total Fat 6g 9%
      Saturated Fat 1g 5%
      Cholesterol 72mg 24%
      Sodium 1222mg 51%
      Potassium 459mg 13%
      Total Carbohydrates 15g 5%
      Sugars 11g
      Protein 26g 52%
      Vitamin A 0.7%
      Vitamin C 2.2%
      Calcium 1.2%
      Iron 4.9%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Long pin for Teriyaki chicken

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      Sweet Chili & Garlic Glazed Salmon

      As I write this, I am still savoring the memory and taste of the Sweet Chili & Garlic Glazed Salmon I fixed last night for dinner. It ranks right up there as one of the BEST pieces of salmon I’ve ever had (and I make salmon often!). UH-May-ZING!!!!Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!
      The recipe is so simple, yet I was amazed at just how fabulous it really was! My husband and I completely, 100% LOVED it! The recipe comes down to… marinate the salmon, then broil it! I know… EASY, RIGHT? Right. Yet… there is so much flavor… can you tell how excited I am to share this recipe with you today? While we were eating, I kept saying “this is soooo good”!

      Here’s how to make this delicious dish:

      Mix up the marinade in a shallow dish. The marinade consists of sweet chili sauce, orange marmalade (I used my homemade jam!), soy sauce, minced garlic and chopped green onion. EASY.

      Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!
      In case you’re wondering, here is the sweet chili sauce I used. It can be found in the Asian section of most grocery stores.

      Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

      After mixing up the marinade, I reserved a bit of it in a separate container to drizzle over the finished salmon.

      Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

      I seasoned the salmon fillets with salt and pepper. Note: this is “skin on” salmon. Got a large piece for $17 dollars at Costco… cut it into 7 fillets. Each serving will cost about $2.50 each – cheaper (and healthier) than a Big Mac, and cheaper than ordering this in a restaurant!

      Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

      Place the salmon fillets into the marinade, SKIN SIDE UP.  *(Note: this recipe calls for 4 pieces of salmon; I only cooked 2 fillets, but made the same amount of sauce specified). Let the salmon marinade for at least an hour in the refrigerator. Do not turn salmon over.

      Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

      Before cooking salmon, cover a cookie sheet with aluminum foil, then spray with non-stick spray. You will be glad you did this at the end of the baking time. Trust me. Clean up is a BREEZE, and the salmon will not stick to the pan!

      Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

      Place the marinated salmon fillets SKIN SIDE DOWN onto the foil. You can brush a tiny bit more of the marinade onto the fish, but be careful to NOT let the sauce “pool up” on the foil (cause it will burn!)

      Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

      Preheat your oven broiler. When hot, place the tray of salmon onto a MIDDLE RACK (about 5-6 inches away from the broiler unit). Broil for 7-10 minutes (mine took about 9 minutes), until the salmon is lightly browned and flakes easily. This is what it looked like when I removed pan from broiler.

      Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

      Place salmon onto individual plates. Spoon a little of the reserved glaze over the top. I also added some toasted sesame seeds and a few more chopped green onions for garnish.

      Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!
      Add a side dish or two… and BOOM!  It’s ready to eat… and let me tell you… this Sweet Chili & Garlic Glazed Salmon is FANTASTIC!

      Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!
      Sure hope you will consider making this amazing salmon. The sauce is so good, I could eat it by the spoonful. I am confident you will enjoy this salmon as much as we did!

      Have a great day, and may God bless you with His presence-

      Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

      Recipe Source: http://therecipecritic.com/2015/02/sweet-chili-garlic-glazed-salmon/

      Sweet Chili & Garlic Glazed Salmon
      Prep Time
      1 hr 10 mins
      Cook Time
      8 mins
      Total Time
      1 hr 18 mins
       

      Salmon fillets, marinated with sweet chili sauce, orange marmalade, soy sauce, etc. make this Asian inspired seafood dish one you will LOVE!

      Category: Dinner, Entree
      Servings: 4 servings
      Calories Per Serving: 317 kcal
      Author: JB at The Grateful Girl Cooks!
      Ingredients
      • 4 (6 ounce) pieces of salmon
      • 1/4 cup sweet chili sauce (I used Mae Ploy)
      • 2 Tablespoons orange marmalade
      • 3 Tablespoons soy sauce
      • 2 Tablespoons green onions , minced
      • Salt and black pepper
      • Additional chopped green onions , for garnish
      • Toasted sesame seeds , for garnish (toast seeds in dry skillet 2-3 minutes on low, stirring often)
      Instructions
      1. Mix the sweet chili sauce, orange marmalade and soy sauce together in a shallow baking dish.
      2. Add the sliced green onions and minced garlic to the sauce. Stir well, to combine. Measure out approximately 1/4 cup of the marinade; set aside (to drizzle over cooked salmon before serving).
      3. Lightly season the salmon fillets with salt and pepper. Place the fillets SKIN SIDE UP in marinade. Let the salmon marinate for at least 1 hour.
      4. Heat your oven broiler. Place an oven rack in the middle of oven (about 5-6 inches from the broiler).
      5. Cover a cookie sheet with aluminum foil; generously spray it with non-stick spray (this will make clean up a breeze!).
      6. Remove salmon from marinade. Let any extra liquid drain off, then put the salmon SKIN SIDE DOWN onto the aluminum foil. It's okay to brush a little extra marinade onto the salmon, but don't let it "pool up" onto the foil, because it will burn under the heat.
      7. Broil the salmon for 6-10 minutes, or until browned and easily flaked in the middle. (Mine took about 8 minutes). When done, remove from oven, and place salmon onto individual serving plates. Spoon some of the reserved marinade over the top of each piece. If desired, garnish with toasted sesame seeds and additional green onion slices Enjoy!.
      Recipe Notes

      Note: Prep time includes the hour of marinating salmon fillets.

      Nutrition Facts
      Sweet Chili & Garlic Glazed Salmon
      Amount Per Serving (1 piece)
      Calories 317 Calories from Fat 99
      % Daily Value*
      Total Fat 11g 17%
      Saturated Fat 1g 5%
      Cholesterol 93mg 31%
      Sodium 993mg 41%
      Potassium 871mg 25%
      Total Carbohydrates 15g 5%
      Sugars 13g
      Protein 35g 70%
      Vitamin A 2.3%
      Vitamin C 1.6%
      Calcium 4.6%
      Iron 11%
      * Percent Daily Values are based on a 2000 calorie diet.

       

       

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      Easy Cashew Chicken

      Do you like Chinese food? We sure do!  I really LOVE finding recipes for favorite dishes like Easy Cashew Chicken that are so simple to make at home. I love to eat out, but also love saving $$, especially when it’s easy to make a favorite Chinese dish in under 20 minutes!Easy Cashew Chicken / The Grateful Girl Cooks!
      It’s very easy to make this simple dish at home. Really! And as an added bonus… IT’S QUICK TO PREPARE AND TASTES FANTASTIC!!!! Here’s what you do to make this Classic Chinese dish in under 20 minutes!

      Mix the ketchup, soy sauce, rice vinegar, sesame oil, garlic, brown sugar and ginger together in a small bowl, until fully combined. Set aside.

      Easy Cashew Chicken / The Grateful Girl Cooks!

      Cut two (large) boneless, skinless chicken breasts into 1″ cubes.

      Easy Cashew Chicken / The Grateful Girl Cooks!

      Mix the flour, salt and pepper together; add to the cubed chicken breasts, then stir to coat chicken (I found it easiest to do this in a large bowl).

      Easy Cashew Chicken / The Grateful Girl Cooks!

      Be sure to get the flour coating onto all sides of the chicken. Shake off the excess flour.

      Easy Cashew Chicken / The Grateful Girl Cooks!

      Heat a large non-stick skillet over medium-high heat. Drizzle a generous amount of canola or vegetable oil (approx. 3-4 Tablespoons) on bottom of skillet. Once the oil and skillet are really hot (but not smoking!), add the chicken pieces. Chicken should sizzle when it hits the skillet!

       

      Easy Cashew Chicken / The Grateful Girl Cooks!
      Cook (without moving chicken) for about 2-3 minutes, then turn chicken to other side and cook for another couple minutes. Chicken pieces should be light golden brown on all sides.

      Easy Cashew Chicken / The Grateful Girl Cooks!

      Pour the sauce over the chicken. Stir gently to combine. Reduce heat to Medium-Low.

      Easy Cashew Chicken / The Grateful Girl Cooks!

      Cook for 2-3 minutes, stirring occasionally, until chicken is cooked all the way through.

      Easy Cashew Chicken / The Grateful Girl Cooks!

      Add the cashews, and stir gently to combine sauce, chicken, and cashews. Remove from heat.

      Easy Cashew Chicken / The Grateful Girl Cooks!

      Serve the cashew chicken with a garnish of sliced green onions (if desired), and serve over a bed of rice!  That’s it! This meal is so delicious, and since it only takes under 20 minutes to have it on the table… who needs take-out?

      Easy Cashew Chicken / The Grateful Girl Cooks!

      I hope you will consider trying this easy recipe for cashew chicken. It truly is fantastic. Have a great day, friends.

      Easy Cashew Chicken / The Grateful Girl Cooks!

      Recipe Source: http://www.ohsweetbasil.com/quick-and-easy-cashew-chicken-recipe.html

      Easy Cashew Chicken
      Prep Time
      5 mins
      Cook Time
      10 mins
      Total Time
      15 mins
       
      Restaurant quality Cashew Chicken is available any time you want it, using this extremely quick, easy and delicious recipe!
      Category: Dinner, Entree
      Cuisine: Asian
      Servings: 4 servings
      Calories Per Serving: 282 kcal
      Author: JB at The Grateful Girl Cooks!
      Ingredients
      • 2 large boneless , skinless chicken breasts (cut in 1" cubes)
      • 1/4 cup flour
      • 1/4 teaspoon salt
      • 1/4 teaspoon black pepper
      • 1 Tablespoon ketchup
      • 2 Tablespoons soy sauce
      • 1 Tablespoon rice wine vinegar
      • 1/8 teaspoon sesame oil
      • 1 clove garlic , minced
      • 1 1/2 Tablespoons brown sugar
      • 1/8 teaspoon ground ginger
      • 1/2 cup roasted cashews (salted or unsalted, but not raw)
      • 4 Tablespoons oil (canola, olive, or vegetable) - enough to coat the bottom of large skillet (approx.3-4Tbl)
      • 1 Tablespoon Thinly sliced green onions , for garnish (if desired)
      Instructions
      1. In a small bowl, mix together ketchup, soy sauce, rice wine vinegar, sesame oil, minced garlic, brown sugar and ground ginger. Once fully blended, set aside.
      2. In a large bowl, toss the chicken cubes with the flour, salt and pepper until fully coated on all sides.
      3. Heat oil on medium high in a large, nonstick skillet (approx. 4 Tablespoons-enough to coat the bottom of skillet). Once the skillet (and oil) is really hot, add the chicken pieces. Shake off any loose flour and separate pieces just as soon as you add them to the skillet. Cook on medium high on each side for 2-3 minutes (until fully cooked and light golden brown). Discard any leftover oil from skillet.

      4. When chicken is done, pour the sauce over the chicken. Stir gently to combine and coat chicken pieces. Immediately turn heat to medium low. Let the sauce and chicken simmer until hot, and heated through (a couple minutes), then add cashews to skillet. Stir to combine.
      5. Serve the cashew chicken on a bed of rice. Garnish with thinly sliced green onions, if desired.
      6. Enjoy this delicious, quick meal!
      Nutrition Facts
      Easy Cashew Chicken
      Amount Per Serving (1 servings)
      Calories 282 Calories from Fat 144
      % Daily Value*
      Total Fat 16g 25%
      Saturated Fat 7g 35%
      Cholesterol 36mg 12%
      Sodium 752mg 31%
      Potassium 336mg 10%
      Total Carbohydrates 17g 6%
      Sugars 6g
      Protein 16g 32%
      Vitamin A 1%
      Vitamin C 1.4%
      Calcium 1.4%
      Iron 10.1%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Easy Cashew Chicken / The Grateful Girl Cooks!

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      Sweet Fire Chicken (Panda Express Copycat)

      We recently had a day of snow, followed by 2 days of ICE here in Portland, which made trips to the grocery store nearly impossible. While searching my cupboards, I realized I had all the ingredients for a copycat version of Sweet Fire Chicken from Panda Express, so I made it for my husband and myself.  It was fantastic (which made the whole “iced in” thing not so bad)!Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks! It's easy to make this Panda Express copycat recipe, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce. Yum. Who needs takeout?
      This dinner was absolutely delicious! A little sweet, and a little spicy! Even though we were “house-bound”, it was just as good (if not better) than getting takeout! Yummy good! It was a very easy recipe to prepare (even if my fingers got a bit messy during the process!) Here’s how you make this dish:

      Cut up boneless skinless chicken breasts into bite sized cubes (I used two large chicken breasts for 4 servings)

      Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

      Chop and slice the red pepper and green onions.

      Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

      Dredge the chicken pieces in flour to coat all sides.

      Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

      Dip flour coated chicken pieces in beaten eggs. (this is the “kind of messy” part, but whatever… I started with tongs, then switched to using my fingers for this). Once dipped in egg mixture, dredge them again in the flour mixture. Got it? Flour. Egg. Flour. Amen.

      Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

      Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

      Cook the chicken in batches. Cook about 2 minutes per side until brown and crispy. Try to not let the pieces touch each other (or they will bond and cook together).

      Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

      When done, place cooked chicken pieces on paper towels to drain. Repeat process until all chicken is cooked.

      Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

      Clean out skillet; heat olive oil. Cook red bell pepper and pineapple, stirring occasionally, about 3-4 minutes. Add Thai sweet chili sauce and stir to combine.

      Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

      This is the sweet chili sauce I used. Found in most grocery store Asian sections.

      Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

      Add in the pieces of chicken and gently stir, to coat chicken, bell pepper and pineapple with the sauce. Heat through and garnish with sliced green onions. Remove from heat.

      Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

      Serve with rice or noodles, and ENJOY! It tastes wonderful (and it’s really not too spicy… honest!)

      Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks! It's easy to make this Panda Express copycat recipe, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce. Yum. Who needs takeout?

      The recipe makes 4 generous servings… it’s easy, economical, and DELICIOUS! Who needs take-out when you can make it yourself? Sure hope you will give this recipe a try.

      Have a great day. Be a positive influence today, in a world that’s hurting in so many ways.

      Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!Recipe Source: Chungah An, at http://damndelicious.net/2014/08/02/panda-express-sweet-fire-chicken-copycat/

      Sweet Fire Chicken (Panda Express Copycat)
      Prep Time
      15 mins
      Cook Time
      15 mins
      Total Time
      30 mins
       

      Delicious, copycat version of Panda Express' popular "little sweet, little spicy" chicken dish.

      Category: Entree
      Cuisine: Asian
      Servings: 4 servings
      Calories Per Serving: 565 kcal
      Author: JB at The Grateful Girl Cooks!
      Ingredients
      For chicken:
      • 1/2 cup vegetable oil
      • 1 pound boneless , skinless chicken breasts (I use 2 large), (cut into one inch cubes)
      • 1 cup all purpose flour
      • 2 large eggs , beaten
      For sauce, etc:
      • 1 Tablespoon olive oil
      • 1 red bell pepper , chopped into one inch pieces
      • 1 1/2 cups pineapple chunks (fresh or canned/drained)
      • 1/2 cup Thai Sweet Chili Sauce (note: I added 1/4 cup more!)
      • 2 green onions , sliced thinly
      Instructions
      1. Dredge chicken chunks (a few at a time) into flour, coating all sides. Place each floured piece into beaten egg mixture (a few at a time), then back into the flour again, coating all sides. Repeat until all chicken is coated and ready to cook.
      2. Heat vegetable oil on medium-high in a large skillet. When oil is hot, add the chicken pieces in batches (try to not let the pieces touch). Cook for about 2 minutes per side until golden brown. Remove cooked chicken to a paper towel covered plate, and repeat process until all chicken is cooked.
      3. In a large skillet (if using same skillet, clean it first), heat the olive oil on medium-high heat. Add chopped red bell pepper chunks and pineapple chunks. Cook these for 3-4 minutes (this will help soften the peppers).
      4. Add Thai chili sauce. Add chicken pieces. Stir gently, to fully combine ingredients and coat with sauce. Cook for 1-2 minutes, until heated through.,
      5. Garnish with green onion slices, and serve while hot on a bed or rice or noodles! Enjoy!
      Nutrition Facts
      Sweet Fire Chicken (Panda Express Copycat)
      Amount Per Serving (1 serving)
      Calories 565 Calories from Fat 144
      % Daily Value*
      Total Fat 16g 25%
      Saturated Fat 7g 35%
      Cholesterol 154mg 51%
      Sodium 463mg 19%
      Potassium 825mg 24%
      Total Carbohydrates 73g 24%
      Dietary Fiber 4g 16%
      Sugars 45g
      Protein 31g 62%
      Vitamin A 25%
      Vitamin C 73.3%
      Calcium 6.1%
      Iron 17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks! It's easy to make this Panda Express copycat recipe, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce. Yum. Who needs takeout?

       

       

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      Stir Fry Asian Glazed Shrimp & Veggies

      My husband and I just got home after a 5 day trip to Southern CA to attend a music reunion with friends of over 40 years. We had a blast, but came home exhausted, and facing a mountain of work for my husband’s company. So, that being said, today’s recipe for this tasty “Stir Fry Asian Glazed Shrimp & Veggies” will be short and sweet, so I can get to work!Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
      I recently was trying to figure out what to make my husband and I for dinner. I had some frozen large shrimp, some fresh veggies, and a good idea. I love to stir fry meals. Small amounts of meat, and LOTS of veggies make for a pretty tasty dinner. I remembered a sauce I made last year for some Asian Lemon Chicken Strips, and decided to make a shrimp stir fry using the same sauce. Boy, was it good! I will post the recipe as I made it , but as you are already totally aware, with a stir fry, you can just add any kind of veggies that you like or have available.

      This stir fry is so easy. The sauce takes about 15 minutes to cook. While it is cooking, you can stir fry the veggies and shrimp. Combine it all, heat through, and serve. It’s THAT easy, and it only takes about 30 minutes, from start to finish. And it’s really delicious, too! Sure hope you’ll give this one a try!

      Here’s what I did:  First I made the sauce. Easy. Combine all ingredients in saucepan and cook for about 15 minutes.

      Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
      I steamed the veggies for about 5 minutes. Usually I just stir fry them in a bit of olive oil (5-6 minutes) in a skillet. (This time I steamed them a bit just to get them softened up a bit, then stir fried them. Don’t know what came over me…) If you stir fry the veggies, take them out of skillet when done. Then you add a bit more olive oil and can stir fry the shrimp in same skillet.

      Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
      I stir fried the shrimp in a small amount of olive oil. This only takes a couple minutes.

      Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
      I added the veggies back into the skillet to hang out with the shrimp.

      Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
      Pour enough of the sauce into the skillet to coat everything (you may have a bit leftover. No worries… the sauce freezes well!).

      Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
      Give everything a good stir to combine and coat everything with the sauce, then heat through.

      Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
      When ready to serve, spoon out the shrimp, veggies and sauce. We love it served on top of white rice! Spoon some of the extra sauce over the top, serve, and enjoy!

      Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
      Quick and easy… and on your plate in about 30 minutes… just the way I like it!  Hope you have a great day!Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!

      Stir Fry Asian Glazed Shrimp & Veggies
      Prep Time
      10 mins
      Cook Time
      20 mins
      Total Time
      30 mins
       
      From stove to plate in 30 minutes, this shrimp and veggie stir fry is coated in a delicious Asian-inspired lemon sauce.
      Category: Entree
      Servings: 2 servings
      Author: JB at The Grateful Girl Cooks!
      Ingredients
      For The Stir Fry:
      • 1/2 pound medium or large shrimp , peeled, deveined (Approx. 6-7 shrimp per serving)
      • Broccoli (approx. 2 cups of florets)
      • Red onion (as much as you like. I used about 2 round slices, cut in half)
      • Red , orange, yellow bell peppers (any combo works- about 1 cup of slices)
      • 3 Tablespoons olive oil (divided)
      For the Sauce:
      • 1/2 cup honey
      • 1/3 cup soy sauce
      • 1/4 cup pineapple juice
      • 1/4 cup brown sugar , packed
      • Juice & zest of 1 lemon
      • 2 Tablespoons apple cider vinegar
      • 2 Tablespoons olive oil
      • 1 teaspoon ground black pepper
      • 1/2 teaspoon garlic powder
      Instructions
      1. Prepare the sauce: Place all sauce ingredients into a medium sized saucepan. Stir well, to combine. Bring mixture to a rolling boil over medium heat; once mixture is at a rolling boil, reduce heat, and simmer for approx. 15-20 minutes. Stir occasionally. The sauce will thicken slightly as it cooks.
      2. While sauce is cooking, heat 1 1/2 Tablespoons of olive oil in a skillet. When oil is hot, add the broccoli florets, sliced red onion, and sliced red, yellow and orange bell peppers. Stir fry the veggies, stirring constantly, for about 5 minutes. Remove veggies from pan to a plate. Set aside.
      3. Add remaining 1 1/2 Tablespoons olive oil back into the skillet. Heat oil once again. When it is good and hot, add the shrimp. Cook shrimp on both sides for 2-3 minutes or until shrimp has turned pink on all sides.
      4. When shrimp is done, add the veggies back into the skillet.
      5. Add enough of the Asian sauce to completely coat the shrimp and veggies. Stir to combine well.
      6. Heat shrimp, veggies and sauce until fully heated through (only takes a minute or two).
      7. Serve, with a side of rice, or on top of a bed of rice. Drizzle extra sauce from the skillet over the shrimp. (You can freeze any leftover sauce; cover it tightly. It freezes well.)
      8. Enjoy!
      Recipe Notes

      This recipe was created for two people, but is ridiculously easy to double, triple, etc.

       

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      Shrimp and Noodles in Spicy Garlic Sauce

      Well… it’s been quite a week. I made Shrimp and Noodles in Spicy Garlic Sauce to cap it off.  This delicious shrimp really hit the spot after such a wild week!Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!
      Work for my husband and myself was CRAZY busy, a family member is facing some very serious medical issues, our phone account was breached (someone fraudulently bought an IPhone using our account and shipped it to YEMEN, of all places!), and to top it all off, day before yesterday I got a flat tire AND had the keys to our other car with me (oops), so my husband couldn’t come help me.  Some weeks are like that, right?

      Oh well.  I am extremely grateful for the nice gentleman named Mark (a kind stranger) who, in absolutely POURING rain (we were sopping wet) helped me get enough air into the tire to enable me to drive a few miles to a tire store, where a lovely an evil bolt was removed and the tire was patched. There really are wonderful people in this big, old world, who still will go out of their way to help others in need.

      At least my husband and I were able to end this crazy week with a great dinner last night… Shrimp and Noodles in a Spicy Garlic Sauce really hit the spot… we were tired and hungry by the time Friday night rolled around. My husband had been up working since 3 AM (remember… crazy busy), so in reality, I could have made cereal for dinner and he probably wouldn’t have noticed as he nodded off into the bowl. BUT I made this great recipe instead! EASY, EASY, EASY, quick, and incredibly delicious. Absolutely perfect is the best way I can describe this dish. The shrimp was so flavorful due to a fantastic Asian-inspired garlic sauce, and the ramen noodles helped make the dish very filling!

      I found the recipe for the shrimp and sauce on Pinterest,  and decided to cook some ramen noodles to add to it. YUM! Seriously, I think the entire meal took under 20 minutes to make, from start to finish! I sure hope you’ll give this recipe a try. I know you will really LOVE it!

      Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

      You start with some large shrimp (with the tail left on).

      Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

      The spicy garlic sauce takes just a minute to make…

      Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

      Yep… you guessed it! One package of good old cheap Ramen noodles, with the sauce packet removed.

      Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

      Noodles cook in boiling water for 3 minutes, then are drained.

      Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

      Garlic is quickly cooked in olive oil…

      Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

      The shrimp are added to skillet… cook for just a few minutes.

      Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

      The garlic sauce and cooked noodles are added to the shrimp. Mix together and cook until heated through.

      Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

      Sprinkle with sliced green onions and sesame seeds. When hot, divide into portions and serve.

      Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

      Garnish each serving with a few more sesame seeds and green onion slices. Serve, and enjoy! This shrimp is DELICIOUS!

      Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

      Recipe Adapted From: http://appetiteforchina.com/recipes/shrimp-garlic-sauce

      Shrimp and Noodles in Spicy Garlic Sauce
      Prep Time
      15 mins
      Cook Time
      5 mins
      Total Time
      20 mins
       
      Why order take-out when you can make this delicious Asian shrimp, noodle, and garlic sauce entree in under 20 minutes from start to finish? Delicious!
      Category: Entree
      Cuisine: Asian
      Servings: 2 servings
      Calories Per Serving: 565 kcal
      Author: JB at The Grateful Girl Cooks!
      Ingredients
      • 3/4 pound uncooked large shrimp , deveined
      • 3 Tablespoons soy sauce
      • 2 Tablespoons chili sauce (I used Mae Ploy)
      • 2 teaspoons sesame oil
      • 2 teaspoons cooking sherry (can also use Chinese rice wine-I used cooking sherry)
      • 1 teaspoon granulated sugar
      • 1 3 ounce package dry ramen noodles (sauce packet removed-don't need it)
      • 2 Tablespoons olive oil
      • 4 cloves garlic , crushed or finely chopped (equals 2 Tablespoons minced garlic)
      • 1 green onion (green and white parts), thinly sliced (for garnish)
      • Sesame seeds (for garnish)
      Instructions
      1. Peel the shrimp, but leave the tail intact. (Devein shrimp, if not already done).
      2. Make the sauce: In a little bowl, mix together the soy sauce, chili sauce, sesame oil, cooking sherry (or Chinese rice wine), and granulated sugar until well combined. Set sauce aside.
      3. Bring a small pan of water to a boil on high heat. Add ramen noodles; cook noodles for 3 minutes. Drain noodles. Set aside.
      4. Heat the olive oil on medium-high heat in a large skillet. Add the minced garlic to the hot pan; stir and cook for about 30 seconds (be careful NOT to burn it!).
      5. Add shrimp to skillet. Cook shrimp for about 2 minutes per side, until both sides are pink. Add the sauce mixture and the noodles to the skillet. Mix gently to combine. Cook until heated through (a minute or so). Sprinkle with a bit of the green onions and sesame seeds.
      6. Place shrimp and noodles on individual serving plates. Garnish with additional green onions and sesame seeds. Enjoy!
      Recipe Notes

      You can also make the shrimp (without the noodles). The original recipe serves 4 (shrimp and sauce only- no noodles). Use 1 1/2 pounds of shrimp, and keep all other ingredient amounts the same.

      Nutrition Facts
      Shrimp and Noodles in Spicy Garlic Sauce
      Amount Per Serving (1 serving)
      Calories 565 Calories from Fat 243
      % Daily Value*
      Total Fat 27g 42%
      Saturated Fat 6g 30%
      Cholesterol 428mg 143%
      Sodium 3190mg 133%
      Potassium 334mg 10%
      Total Carbohydrates 36g 12%
      Dietary Fiber 2g 8%
      Sugars 4g
      Protein 41g 82%
      Vitamin A 3.2%
      Vitamin C 15%
      Calcium 27%
      Iron 33.5%
      * Percent Daily Values are based on a 2000 calorie diet.

       

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