Category: Asian

Chicken And Veggie Stir-Fry

Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice in this delicious, 20 minute dish.Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice.
Do you enjoy stir-fry meals?  We sure do… in fact, I’ve been making this delicious, Asian-inspired Chicken Veggie Stir Fry using the same process and “recipe” for over 20 years.

This dish couldn’t be simpler to make! I came up with a simple Asian sauce after experimenting years ago, then simply added chicken and fresh veggies, cooked it together, and have been making chicken veggie 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!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Chicken Veggie Stir Fry

TIMESAVING TIP: To save time, I cooked all three parts of this recipe at the same time (it’s easy to do).

The first thing you will need to do is cook rice according to package directions, and prep the veggies and chicken while the rice is cooking. Make sure the veggies are cut into bite sized pieces. Cut boneless, skinless chicken breasts into 2 inch cubes.

Fresh veggies are cut and prepped to add to chicken veggie stir fry.

Chicken breasts are cut into cubes to cook for the chicken veggie stir fry.

Make The Sauce For Chicken Veggie Stir Fry

Prepare the stir-fry sauce by combining chicken broth, soy sauce, and ground ginger in a small bowl. Stir in the corn starch and mix well to dissolve any lumps, and set it aside when done.

Asian sauce is made to coat the finished chicken veggie stir fry.

Cook the Vegetables

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 the veggies are crisp-tender.

The veggies are cooked in a large skillet for the chicken veggie stir fry.

Cook The Chicken

In a separate medium skillet, heat the remaining half of the oil on medium-high until very hot, but not smoking.  Add the chicken pieces and cook, turning pieces over to cook through on all sides (about 3-4 minutes). To save time, cook the chicken while the veggies are cooking. Multi-tasking at it’s finest!

Chicken breast is cooked before adding to the chicken veggie stir fry.

When the chicken is finished cooking, add the pieces to the cooked veggies in the large skillet.

The cooked chicken is added to the vegetables in large skillet.

Add Sauce To Chicken Veggie Stir Fry

Give the reserved 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.

An Asian-inspired sauce is added to the skillet full of chicken veggie stir fry.

Once the sauce has thickened and coated everything, add the cashews, and stir to combine. Cook just for a minute, until the chicken veggie stir fry is heated through.

Cashews are added to the chicken veggie stir fry, after sauce thickens.

Serve The Chicken Veggie Stir Fry

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

Chicken veggie stir fry is served on a bed of white rice.White rice serves as the bed for the chicken veggie stir fry.

Can I Change The Veggies OR Make This Dish Vegetarian?

While you can adjust the veggies according to your taste and what you have available (I’ve done this many times), the basics you should have in this dish are onion, carrots, broccoli, and red peppers, 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, no problem! Simply omit the chicken from the dish!  Be creative… make it your own… and enjoy every bite! Have a wonderful day!

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of chicken recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Chicken And Veggie Stir Fry
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice in this delicious dish.
Category: Entree
Cuisine: Asian
Keyword: chicken veggie stir fry
Servings: 4 servings
Calories Per Serving: 483 kcal
Author: JB @ 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*
    Fat 22g34%
    Saturated Fat 12g75%
    Cholesterol 54mg18%
    Sodium 1253mg54%
    Potassium 1034mg30%
    Carbohydrates 45g15%
    Fiber 11g46%
    Protein 30g60%
    Vitamin A 13890IU278%
    Vitamin C 33.5mg41%
    Calcium 84mg8%
    Iron 4.2mg23%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions, etc. in an Asian-inspired sauce, is served on rice.

     

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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.

    Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

    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!

    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.

    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.

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
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    Author's signature

    Recipe Source:  My sister Julie M.

    Teriyaki Chicken with Homemade Sauce
    Prep Time
    5 mins
    Cook Time
    22 mins
    Marinating (inactive time)
    6 hrs
    Total Time
    6 hrs 27 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
    Keyword: teiyaki chicken with homemade sauce
    Servings: 6 servings
    Calories Per Serving: 226 kcal
    Author: JB @ 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*
    Fat 2g3%
    Cholesterol 72mg24%
    Sodium 1058mg46%
    Potassium 487mg14%
    Carbohydrates 21g7%
    Sugar 20g22%
    Protein 25g50%
    Vitamin A 35IU1%
    Vitamin C 2mg2%
    Calcium 15mg2%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

     

     

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    Teriyaki Chicken

    Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in an Asian inspired sauce, served on rice? It’s simple and delicious!Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in an Asian inspired sauce, served on rice?

    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!

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

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Teriyaki Sauce

    Here’s what you do:  First make up the teriyaki sauce (don’t worry-it’s EASY). The ingredients are cooked until it becomes a thick and amazing sauce.

    Whisking and cooking homemade teriyaki sauce in saucepan

    Heat olive oil in a large skillet until it is hot, but not smoking. Cook the boneless, skinless chicken breasts in the hot oil until they are golden brown. Once the bottom side is golden brown, gently turn them over and continue cooking other side, until the chicken is fully cooked through.

    Four chicken breasts cooking in skilletBrowned chicken breasts cooking in skillet.

    Place the browned chicken breasts into an oven-proof baking dish. Pour the thickened teriyaki sauce on top and around the chicken breasts, to fully coat them.

    Teriyaki sauce poured over cooked chicken breasts in white baking dish

    Bake The Teriyaki Chicken

    Once they are covered in that yummy teriyaki sauce, the chicken breasts are baked for 15-20 minutes. See how it gets the name teriyaki chicken? Chicken and teriyaki sauce… easy peasy!

    Teriyaki chicken baked in sauce

    To Serve Teriyaki Chicken

    Once the teriyaki chicken is fully baked, remove the pan from the oven. Transfer the chicken breasts from the pan onto a cutting board. Slice each chicken breast into thin strips.

    Serve the teriyaki chicken slices on top of a bed of rice. Drizzle the chicken with additional sauce, and garnish it with sliced green onions and sesame seeds.  That’s it! See how EASY it is to make delicious teriyaki chicken? Well, just wait until you TASTE it, because it’s absolutely delicious!

    The teriyaki chicken is sliced and served on rice, with fruit on side.

    A serving of teriyaki chicken with sliced green onions, on top of white rice.

    Hope you’ll give this recipe for teriyaki chicken a try. I think you’re gonna LOVE it! Have a blessed day, and I sincerely hope you will stop by again soon.

    Looking For More CHICKEN Recipes?

    You can find all of my recipes (including chicken) in the Recipe Index, located at the top of the page. A few of these chicken recipes you might be interested in are:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    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 Teriyaki Chicken, with chicken breasts baked in a flavorful Asian inspired sauce, served on rice?

    Category: Main Course
    Cuisine: Asian
    Keyword: teriyaki chicken
    Servings: 4 servings
    Calories Per Serving: 225 kcal
    Author: JB @ 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*
    Fat 6g9%
    Saturated Fat 1g6%
    Cholesterol 72mg24%
    Sodium 1222mg53%
    Potassium 459mg13%
    Carbohydrates 15g5%
    Sugar 11g12%
    Protein 26g52%
    Vitamin A 35IU1%
    Vitamin C 1.8mg2%
    Calcium 12mg1%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in an Asian inspired sauce, served on rice?

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    Sweet Chili & Garlic Glazed Salmon

    Sweet Chili Glazed Salmon fillets, marinated in sweet chili sauce, garlic, orange marmalade & soy sauce, is a simple, delicious, broiled seafood dish!Sweet Chili Glazed Salmon fillets, marinated in sweet chili sauce, garlic, orange marmalade & soy sauce, is a simple, delicious, broiled seafood dish!
    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!!!!

    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:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Sweet Chili Marinade

    Mix up the marinade in a shallow dish. The marinade consists of sweet chili sauce, orange marmalade (I used my homemade jam!), soy sauce, 1 clove of minced garlic and chopped green onion. EASY.

    Making the sweet chili sauce glaze for the salmon.
    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.

    I used this sweet chili sauce to make the recipe.

    Reserve Some Of The Marinade For Later!

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

    Some of the sweet chili glaze is reserved to add to salmon after cooking.

    Prepare And Marinade The Salmon Fillets

    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, so it is less expensive (and healthier) than a Big Mac, and cheaper than ordering salmon in a restaurant!

    Salt and pepper are sprinkled on fillet before marinating.

    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.

    Two salmon fillets are marinating skin side up before cooking.

    Preparing To Cook Sweet Chili Glazed Salmon

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

    Spraying a foil covered pan with cooking spray will help fish to not stick.

    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!)

    Marinated salmon fillets are placed on pan skin side down for broiling.

    Broiling The Sweet Chili Glazed Salmon

    Preheat your oven broiler. Once it’s hot 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 the pan from under the broiler.

    The sweet chili glazed salmon fillets are golden brown and flake easily after cooking

    Serving This Dish

    Place each of the salmon fillets onto individual plates. Spoon a little of the reserved chili glaze over the top. Garnish each piece with some toasted sesame seeds and a few chopped green onions for garnish (if desired).

    Sweet Chili Glazed Salmon is topped with sesame seeds, green onions & sauce to serve.
    Add a side dish or two… and BOOM!  It’s ready to eat… and let me tell you… this Sweet Chili Glazed Salmon is FANTASTIC!

    The salmon is served with fruit salad and roasted vegetables.
    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!

    Looking For More SALMON Recipes?

    You can find all of my seafood recipes in the Recipe Index, located at the top of the page. A few favorite salmon recipes include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    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
     

    Sweet Chili Glazed Salmon fillets, marinated in sweet chili sauce, garlic, orange marmalade & soy sauce, is a simple, delicious, broiled seafood dish!

    Category: Dinner, Entree
    Cuisine: Asian
    Keyword: salmon
    Servings: 4 servings
    Calories Per Serving: 317 kcal
    Author: JB @ 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
    • 1 clove Minced garlic
    • 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*
    Fat 11g17%
    Saturated Fat 1g6%
    Cholesterol 93mg31%
    Sodium 993mg43%
    Potassium 871mg25%
    Carbohydrates 15g5%
    Sugar 13g14%
    Protein 35g70%
    Vitamin A 115IU2%
    Vitamin C 1.3mg2%
    Calcium 46mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Sweet Chili Glazed Salmon fillets, marinated in sweet chili sauce, garlic, orange marmalade & soy sauce, is a simple, delicious, broiled seafood dish!

     

     

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    Easy Cashew Chicken

    Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!
    Do you like Chinese food? We sure do!  I really LOVE finding recipes for delicious dishes like Easy Cashew Chicken that are so simple to make at home. I love to eat out, but also love saving money, especially when it’s easy to make this favorite Chinese meal in under 20 minutes!

    It’s very easy to make this simple dish of cashew chicken 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!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Sauce

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

    Sauce ingredients are mixed for cashew chicken.

    Prepare The Chicken For Cooking

    Cut two (large) boneless, skinless chicken breasts into 1″ cubes. Dry them with a paper towel, if necessary, to absorb juices.

    Chicken breasts cut into cubes for cashew chicken.

    Mix the flour, salt and pepper together. Add this mixture to the chicken pieces, then stir to coat chicken. I found it easiest to do this in a large bowl.

    Chicken breast cubes are coated with flour and seasoning before cooking.

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

    Excess flour is shaken off chicken breast cubes before cooking.

    Cook The Chicken

    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. the chicken should sizzle when it hits the skillet!

    Chicken pieces are cooked in very hot oil until browned.
    Cook (without moving the chicken around) for 2-3 minutes, and then turn chicken to other side and cook for another couple minutes. The chicken pieces should be light golden brown on all sides.

    Cooked chicken is turned over so the other side is cooked until golden brown.

    Add The Asian Sauce

    Pour the Asian-inspired sauce over the chicken. Stir gently to combine and coat the pieces of chicken with sauce. Reduce the heat to medium-low.

    Sauce is poured over the chicken pieces in skillet.

    Cook for 2-3 minutes, stirring occasionally, until the chicken is cooked all the way through. It will start smelling really good right about now!

    Chicken pieces are cooked in the Asian sauce for a few minutes until done.

    Finish Making The Cashew Chicken

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

    Cashews are added to chicken and sauce.

    Time To Eat Some Cashew Chicken!

    Serve the cashew chicken with a garnish of sliced green onions (if desired), and spoon it on top of a bed of rice!  That’s it, and now it’s time to enjoy this delicious meal.

    Easy cashew chicken is ready to eat, on a bed of white rice!

    I think you will find this is “restaurant quality” delicious! Since it only takes under 20 minutes to have cashew chicken on the table, who needs take-out?

    Easy cashew chicken is served on a bed of rice.

    I hope you will consider trying this recipe for cashew chicken. It truly tastes fantastic. If you enjoy chicken with an Asian twist, you might also enjoy my recipes for P.F. Chang’s Ginger Chicken with BroccoliKung Pao Chicken or Asian Lemon Chicken Strips.

    Be sure to check out ALL of my recipes, which are located in the Recipe Index at the top of the page. Have a wonderful day, and thanks for stopping by! Please come back again soon for more delicious recipes.

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's signature

    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
     
    Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!
    Category: Dinner, Entree
    Cuisine: Asian
    Keyword: cashew chicken
    Servings: 4 servings
    Calories Per Serving: 282 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 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
    • 2 large chicken breasts , skinless/boneless (cut in 1" cubes)
    • 1/4 cup flour
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 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. Place flour, salt and pepper in large bowl. Toss the chicken cubes (a few at a time) in the flour, salt and pepper, turning until fully coated on all sides. Shake off excess flour from chicken pieces and place on plate. Repeat until all are coated.

    3. Heat oil on medium high in a large, nonstick skillet (approx. 4 Tablespoons-enough to coat the bottom of skillet). Once the oil is really hot, add the chicken pieces, keeping them separated 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. Serve and enjoy!

    Nutrition Facts
    Easy Cashew Chicken
    Amount Per Serving (1 servings)
    Calories 282 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 7g44%
    Cholesterol 36mg12%
    Sodium 752mg33%
    Potassium 336mg10%
    Carbohydrates 17g6%
    Sugar 6g7%
    Protein 16g32%
    Vitamin A 50IU1%
    Vitamin C 1.2mg1%
    Calcium 14mg1%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!

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    Sweet Fire Chicken (Panda Express Copycat)

    It’s easy to make Sweet Fire Chicken (Panda Express copycat) at home, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce. It's easy to make Sweet Fire Chicken (Panda Express copycat) at home, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce.

    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 we 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)!

    This sweet fire chicken 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:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    How To Make Sweet Fire Chicken

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

    Chicken breasts for sweet fire chicken are cut into cubes before cooking.

    Chop and slice the red pepper and green onions, and then set them aside until you are ready to use.

    Red bell peppers and green onions are chopped to add to the sweet fire chicken.

    Dredge all of the chicken pieces in flour, making sure to to coat all sides.

    Chicken breast cubes are dredged in flour before cooking them for sweet fire chicken.

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

    Flour coated chicken (for sweet fire chicken) is dipped in egg mixture before cooking.

    The chicken (for sweet fire chicken) is dredged in flour for a second time, before cooking.

    Cooking The Sweet Fire Chicken

    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).

    Chicken pieces (for sweet fire chicken) are cooked in hot oil in a large skillet in batches.

    When done, place cooked chicken pieces on paper towels to drain. Repeat this step until all of the chicken is cooked.

    Cooked chicken (for sweet fire chicken) is drained on paper towels after cooking.

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

    Red bell pepper, pineapple and sweet chili sauce are heated for the sweet fire chicken sauce.

    This is the sweet chili sauce I used for the sweet fire chicken. It can be found in most grocery stores Asian Food specialty sections.

    Mae Ploy sweet chili sauce was used in this recipe for sweet fire chicken.

    Ready To Serve The Sweet Fire Chicken

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

    Browned chicken is added to the sauce in skillet, to make sweet fire chicken.

    Serve the sweet fire chicken with rice or noodles, and ENJOY! It tastes wonderful (and it’s really not too spicy… honest!). The flavors are wonderful!

    Sweet fire chicken is served on top of white rice.

    The recipe makes 4 generous servings of sweet fire chicken. The dish is easy to prepare, economical, and tastes 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.

    Looking For More ASIAN-INSPIRED Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorites include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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    Author's signatureRecipe 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
     

    It's easy to make Sweet Fire Chicken (Panda Express copycat) at home, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce.

    Category: Entree
    Cuisine: Asian
    Keyword: sweet fire chicken
    Servings: 4 servings
    Calories Per Serving: 565 kcal
    Author: JB @ 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*
    Fat 16g25%
    Saturated Fat 7g44%
    Cholesterol 154mg51%
    Sodium 463mg20%
    Potassium 825mg24%
    Carbohydrates 73g24%
    Fiber 4g17%
    Sugar 45g50%
    Protein 31g62%
    Vitamin A 1250IU25%
    Vitamin C 60.5mg73%
    Calcium 61mg6%
    Iron 3.1mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!It's easy to make Sweet Fire Chicken (Panda Express copycat) at home, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce.

     

     

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    Stir Fry Asian Glazed Shrimp & Veggies

    Asian Glazed Shrimp is coated in sauce, and stir-fried with veggies (broccoli/peppers/onion). This flavorful dish is ready to eat in 30 minutes.Asian Glazed Shrimp is coated in sauce, and stir-fried with veggies (broccoli/peppers/onion). This flavorful dish is ready to eat in 30 minutes.
    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!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    How I Came Up With This Recipe

    Recently I 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 for turning it into a stir fry meal. Small amounts of meat, and LOTS of veggies make for a pretty tasty dinner.

    I remembered a sauce I used 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 remember, with a stir fry, you can 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 how to make Asian Glazed Shrimp and Veggies:

    Make The Asian-Inspired Sauce

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

    Asian inspired sauce is made to coat shrimp and assorted stir-fried veggies.Prepare The Veggies

    Steam 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. Add a bit more olive oil and you can stir fry the shrimp in same skillet.

    Broccoli, orange and red bell peppers, and red onions are cooked for this dish.
    Cook The Shrimp

    Stir fry the shrimp in a small amount of olive oil, turning them over to cook both sides. This only takes a 3-4 minutes. The shrimp are done once they turn “pinkish” on all sides.

    Shrimp is quickly cooked in olive oil.Finish Cooking The Asian Glazed Shrimp and Veggies

    Transfer the cooked veggies back into the skillet to hang out with the shrimp. Now it’s starting to look good!

    Steamed veggies are added to the skillet of cooked shrimp.
    Pour enough of the sauce into the skillet to coat everything (you may have a bit of the sauce left over). No worries… the sauce freezes well!

    Asian glazed shrimp and veggies cooking in sauce.
    Give everything a good stir to combine and coat everything with the sauce, then heat through completely.

    The Asian glazed shrimp and veggies are heated through in the sauce.Time To EAT!

    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-fried Asian glazed shrimp and veggies, served on a bed of white rice.
    Quick and easy… and on your plate in about 30 minutes… just the way I like it!  Hope you have a great day!

    Looking For More SHRIMP Recipes?

    You can find all of my seafood recipes in the Recipe Index, located at the top of the page. I have many shrimp recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's signature

    Stir Fry Asian Glazed Shrimp and Veggies
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    Asian Glazed Shrimp is coated in sauce, and stir-fried with veggies (broccoli/peppers/onion). This flavorful dish is ready to eat in 30 minutes.

    Category: Entree
    Cuisine: Asian
    Keyword: Asian glazed shrimp
    Servings: 2 servings
    Calories Per Serving: 602 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For The Stir Fry:
    • 1/2 pound medium or large shrimp , peeled, deveined (Approx. 6-7 shrimp per serving)
    • 2 cups Broccoli florets (approx. 2 cups of florets)
    • 2 slices Red onion (as much as you like. I used about 2 round slices, cut in half)
    • 1 cup Red, orange, or yellow bell pepper slices (any combo works- 1 cup slices total)
    • 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 sauce: Place all sauce ingredients into a medium sized saucepan. Stir well, to combine. Bring mixture to a rolling boil over medium heat; once at a rolling boil, reduce heat, and simmer for approx. 15-20 minutes. Stir occasionally. Sauce will thicken slightly as it cooks.

    2. While sauce is cooking, heat 1 ½ Tablespoons of olive oil in a skillet. When oil is hot, add broccoli florets, sliced red onion, and sliced red, yellow and orange bell peppers. Stir fry veggies, stirring constantly, for 5 minutes. Remove veggies from pan to a plate. Set aside.

    3. Add remaining 1 ½ Tablespoons olive oil back into the skillet. Heat oil again. When it is good and hot, add shrimp. Cook shrimp on both sides for 3-4 minutes or until shrimp has turned pink on all sides. When done, add veggies back into the skillet.

    4. Add enough sauce to completely coat shrimp and veggies. Stir to combine well. Heat shrimp, veggies and sauce until fully heated through (only takes a minute or two).

    5. 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.) Enjoy.

    Recipe Notes

    This recipe was created for two people, but is ridiculously easy to double, triple, etc. You will have some sauce leftover, as you won't need it all, when cooking for two servings. The calorie count includes all of the sauce ingredients.

    Nutrition Facts
    Stir Fry Asian Glazed Shrimp and Veggies
    Amount Per Serving (1 g)
    Calories 602 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 3g19%
    Cholesterol 286mg95%
    Sodium 1989mg86%
    Potassium 710mg20%
    Carbohydrates 82g27%
    Fiber 5g21%
    Sugar 70g78%
    Protein 29g58%
    Vitamin A 2900IU58%
    Vitamin C 185mg224%
    Calcium 241mg24%
    Iron 4.6mg26%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Asian Glazed Shrimp is coated in sauce, and stir-fried with veggies (broccoli/peppers/onion). This flavorful dish is ready to eat in 30 minutes.

     

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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!

    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!

    I really hope you will consider trying this recipe for shrimp and noodles in spicy garlic sauce! Have a great day!

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    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
    Keyword: shrimp and noodles
    Servings: 2 servings
    Calories Per Serving: 565 kcal
    Author: JB @ 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*
    Fat 27g42%
    Saturated Fat 6g38%
    Cholesterol 428mg143%
    Sodium 3190mg139%
    Potassium 334mg10%
    Carbohydrates 36g12%
    Fiber 2g8%
    Sugar 4g4%
    Protein 41g82%
    Vitamin A 160IU3%
    Vitamin C 12.4mg15%
    Calcium 270mg27%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Teriyaki Chicken Rice Bowl

    A teriyaki chicken rice bowl is a yummy one dish meal, with chicken, broccoli, cabbage and green onions, in a teriyaki glaze, served on a bed of rice.A teriyaki chicken rice bowl is a yummy one dish meal, with chicken, broccoli, cabbage and green onions, in a teriyaki glaze, served on a bed of rice.
    Years ago I loved occasionally buying a teriyaki chicken rice bowl for lunch from a local Japanese restaurant near my office. It was always a delicious meal! I loved the simple goodness of the chicken, rice, veggies, and the delicious teriyaki glaze on top of the whole thing. Scrumptious!

    Recently I decided to make a similar dish for dinner for my husband and I to (hopefully) enjoy. I steamed some rice and broccoli, sauteéd some green cabbage with green onion and a little bit of soy sauce, and pan-seared some lightly seasoned chicken strips. These were then coated with a teriyaki glaze, and layered in a bowl with extra teriyaki glaze on top, and presto! A filling, tasty, relatively inexpensive, and healthy Teriyaki Chicken Rice Bowl was cooked and devoured!

    The “recipe” I came up with is so simple, I hardly can call it a “recipe”. But for purposes of this little blog, that is, in fact, what I will call it. Okey-dokey?

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    How To Make A Teriyaki Chicken Rice Bowl

    Hope you will give this easy to fix dinner a try. I really think you’re gonna like it! Start by cooking shredded green cabbage with green onion.

    Shredded cabbage and green onions are cooked in skillet.

    Add a tiny bit of soy sauce, once the cabbage has cooked down.

    Soy sauce is added to the cooked down cabbage and green onions.

    Cook the broccoli, using whatever method you prefer. I steamed the broccoli florets on top of my rice cooker, which was easy-peasy!

    Broccoli is cooked to add to the teriyaki chicken rice bowl.

    Prepare The Chicken

    Cut the boneless, skinless chicken breasts into strips.  Season them lightly with salt, pepper, and garlic powder. Pan sear the chicken in hot oil on all sides until light brown and cooked through.

    Seasoned chicken strips are pan-seared in skillet.

    Once the chicken is fully cooked, add the teriyaki glaze to the skillet. Stir often and turn the chicken to coat the pieces with glaze on all sides. Continue cooking until the chicken is heated through.

    Teriyaki glaze is added to the skillet full of cooked chicken strips.

    Time To Build The Teriyaki Chicken Rice Bowl

    Place steamed white rice on the bottom of the bowl. Divide the rice evenly between both bowls.

    Steamed rice goes on the bottom of the teriyaki chicken rice bowl.

    Top the rice with the cabbage and green onion mixture, and then follow that with steamed broccoli.

    Cooked cabbage and steamed broccoli is added to the rice bowl.

    Lay the hot teriyaki chicken strips. I spooned a bit more of the glaze over the teriyaki chicken rice bowl. Sprinkle the chicken strips with sliced green onions and sesame seeds. Ready to eat!

    Teriyaki chicken rice bowl is topped with chicken, glaze, green onions and sesame seeds before serving.

    Hope you enjoy this delicious, all in one teriyaki chicken rice bowl! Thank you for stopping by… I hope you come back soon. Have a great day!

    Looking For More ASIAN-INSPIRED Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. A few family favorite Asian-inspired recipes include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's signature

    Teriyaki Chicken Rice Bowl
    Prep Time
    20 mins
    Cook Time
    10 mins
    Total Time
    30 mins
     

    A teriyaki chicken rice bowl is a yummy one dish meal, with chicken, broccoli, cabbage and green onions, in a teriyaki glaze, served on a bed of rice.

    Category: Dinner, Entree
    Cuisine: Asian
    Keyword: teriyaki chicken rice bowl
    Servings: 2 servings
    Calories Per Serving: 651 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups cooked white rice
    • 2 cups cooked broccoli
    • 1 1/2 cups chopped green cabbage
    • 1 stem green onion (white and green parts), sliced
    • 2 Tablespoons olive oil (for cooking cabbage)
    • 2 Tablespoons water
    • 1 Tablespoon soy sauce
    • 2 boneless , skinless, chicken breasts, sliced lengthwise into thin strips
    • Salt , Pepper, Garlic Powder (to season chicken breasts)
    • 2 Tablespoons olive oil
    • 1 teaspoon sesame oil (optional)
    • 1/2 cup teriyaki glaze (NOT teriyaki sauce... make sure you buy the GLAZE)
    • Additional sliced green onion and sesame seeds , for garnish (optional)
    Instructions
    1. Pre-cook the rice. Keep warm.
    2. Steam or precook the broccoli. Keep warm.
    3. In a large skillet, heat 2 Tablespoons olive oil until very hot. Add the chopped cabbage and the green onion. Stir fry the cabbage for several minutes. Add 2 Tablespoons water, some salt and pepper (for seasoning), and continue cooking for a total of about 5 minutes. Cabbage should have cooked down. Add 1 Tablespoon soy sauce to cabbage. Stir well, to combine, then remove skillet from heat.
    4. In separate skillet, heat 2 Tablespoons olive oil and sesame oil until very hot. Lightly season the chicken pieces with salt, pepper, and a little garlic powder. Add chicken strips to the oil once skillet is very hot. Sear the strips for several minutes, then turn over and cook the other side for a few minutes, until chicken is fully cooked. Chicken should be light golden brown. Turn the heat down to low; add the teriyaki sauce to the skillet. Coat chicken with sauce (spoon it over the pieces), then turn each piece over, to fully coat. Heat fully. Once hot, remove pan from heat.
    5. Reheat rice, cabbage or broccoli in microwave, if necessary.
    6. In serving bowl, place 1 cup of cooked rice. Level it out. Place half of the cabbage on top of the rice. Layer half of the broccoli on top of the cabbage. Place half the chicken strips on top of the broccoli. Spoon additional teriyaki glaze over the chicken. Sprinkle with additional sliced green onions, and sesame seeds, if desired. Serve and enjoy!
    Nutrition Facts
    Teriyaki Chicken Rice Bowl
    Amount Per Serving (1 serving)
    Calories 651 Calories from Fat 234
    % Daily Value*
    Fat 26g40%
    Saturated Fat 4g25%
    Cholesterol 72mg24%
    Sodium 3455mg150%
    Potassium 1031mg29%
    Carbohydrates 65g22%
    Fiber 4g17%
    Sugar 13g14%
    Protein 36g72%
    Vitamin A 650IU13%
    Vitamin C 101.7mg123%
    Calcium 103mg10%
    Iron 3.1mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!A teriyaki chicken rice bowl is a yummy one dish meal, with chicken, broccoli, cabbage and green onions, in a teriyaki glaze, served on a bed of rice.

     

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    Sweet Ginger Teriyaki Salmon

    Teriyaki Salmon is marinated in a ginger, garlic, honey & brown sugar sauce, then baked for 15-30 minutes in this easy, delicious seafood dinner!Salmon is marinated in a teriyaki, ginger, garlic, honey & brown sugar sauce, then baked for 15-30 minutes in this easy to prepare delicious seafood dinner!
    Do you enjoy salmon? My husband and I certainly do… and we really enjoyed our dinner a few night’s ago when I made Sweet Ginger Teriyaki Salmon. I found the recipe on Pinterest,  while searching out salmon recipes. I’ve been preparing Pan-Seared Creole Salmon for years and we absolutely LOVE it, but wanted to bust out of my “rut” and try a NEW recipe. Shocking, right?

    Anyways, I found this recipe from Monique at Ambitious Kitchen, and gave it a try… I heartily recommend it! The flavor of the salmon was delicious! I served it with a side of garlic quinoa, and my recipe for Sugar Snap Pea Stir Fry, and I gotta be honest, this was an awesome meal. I will definitely be making this dish again!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Sweet Ginger Teriyaki Salmon Is EASY To Prepare!

    The teriyaki salmon is so easy to prepare. Salmon is marinated in a wonderful ginger teriyaki sauce, then baked (to perfection), garnished with cilantro and sesame seeds and served. I made the sauce early in the day and let the salmon marinade in it all day. In the evening, all I had to do was bake the salmon, sprinkle a garnish on it, and serve it!

    Sure hope you will give this a try! I think you’re gonna enjoy some amazing tasting salmon! Here’s how it is prepared: The sauce is really easy (and quick) to make.

    Preparing the marinade for the salmon.

    Pouring that sweet ginger teriyaki sauce over the piece of salmon… see how easy the prep is so far???

    Teriyaki marinade is poured over the salmon to cover.

    Salmon has marinated… and now it’s ready to bake!

    Now the marinated salmon is ready to bake in the oven.

    Time To Bake The Sweet Ginger Teriyaki Salmon!

    The teriyaki salmon is baked for 15-20 minutes, and then it is removed from oven. Garnish with sesame seeds and cilantro leaves, then serve. This fish tastes delicious!  See how easy that was?

    Sweet Ginger Teriyaki Salmon is served with veggies and quinoa on the side.

    I truly hope you enjoy this seafood dish. It truly IS easy to prepare, and is incredibly tasty! If you enjoy seafood, be sure to check out some of my other salmon recipes such as Salmon in a Lemon-Butter Herb Sauce, Orange and Rosemary Glazed Salmon, Cedar Plank Grilled Salmon, or Garlic and Herb Baked Salmon (to name a few).

    Thanks for stopping by, and I hope you will come back again soon. Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a wonderful day.

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signatureRecipe Adapted From: http://www.ambitiouskitchen.com/2012/07/sesame-ginger-sweet-teriyaki-salmon-with-garlic-quinoa-stir-fry/

    Sweet Ginger Teriyaki Salmon
    Prep Time
    10 mins
    Cook Time
    18 mins
    Marinating Time
    1 hr
    Total Time
    1 hr 28 mins
     

    Teriyaki Salmon is marinated in a ginger, garlic, honey & brown sugar sauce, then baked for 15-30 minutes in this easy, delicious seafood dinner!

    Category: Entree
    Cuisine: Asian
    Keyword: teriyaki salmon
    Servings: 4 servings
    Calories Per Serving: 347 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For The Marinade:
    • 1 cup teriyaki sauce
    • 1 teaspoon freshly grated ginger
    • 4 cloves garlic , minced
    • 3 Tablespoons dark brown sugar
    • 2 Tablespoons honey
    • 1/4 cup olive oil
    • 1 pound boneless , skinless salmon (or 4 salmon "steaks")
    For Garnish:
    • 1 Tablespoons sesame seeds
    • 1/4 cup fresh cilantro , chopped
    Instructions
    1. In a bowl, mix together the teriyaki sauce, grated ginger, garlic cloves, brown sugar, honey and olive oil, until sugar has dissolved and ingredients are well combined.
    2. Put the piece (or pieces) of salmon in a covered container or a large Ziploc bag. Add the marinade to the container, and coat the salmon on both sides. Refrigerate the salmon for at least 1 hour (I marinated mine all day). Turn the salmon over several times during refrigeration (if using a container).
    3. Preheat your oven to 400 degrees. Spray a baking pan with non-stick cooking spray. Remove the salmon from the marinade and place into cooking pan. (If you are using salmon with the skin ON, then place in baking pan, skin side down.
    4. Bake at 400 degrees for 15-20 minutes. Times will vary, due to different thicknesses of salmon. When done, the salmon should flake easily. (Our salmon took 20 minutes to reach that point) Serve, with a side of rice or quinoa, and a great veggie. Enjoy!
    Nutrition Facts
    Sweet Ginger Teriyaki Salmon
    Amount Per Serving (1 fillet)
    Calories 347 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 2g13%
    Cholesterol 72mg24%
    Sodium 825mg36%
    Potassium 493mg14%
    Carbohydrates 21g7%
    Sugar 19g21%
    Protein 25g50%
    Vitamin A 100IU2%
    Vitamin C 2.6mg3%
    Calcium 43mg4%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Teriyaki Salmon is marinated in a ginger, garlic, honey & brown sugar sauce, then baked for 15-30 minutes in this easy, delicious seafood dinner!

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