Tag Archives: take out

Pressure Cooker Honey Sesame Chicken

So this makes the third recipe in a row that requires a pressure cooker. But I feel like almost everyone has an Instant Pot at this point (or is getting one for Christmas). I actually don’t, but I do own a stove top pressure cooker.

The awesome part of pressure cookers is how quickly things come together. I love using mine to make brown rice in about 30 minutes, much faster than the hour suggested on the package.

Meat dishes are a little trickier since you can’t know if it is “done” without opening it. But the chicken pieces in this dish cook quickly so that isn’t a concern.

This dish is as good as take out. And can be made very quickly, if you are in a rush (which who isn’t this time of year?). Enjoy!

Pressure Cooker Honey Sesame Chicken (Serves 6)

Pressure Cooker Honey Sesame Chicken

4 boneless skinless chicken breasts, cut into bite-size pieces
½ tablespoon canola oil
½ onion, diced
2 cloves garlic, minced
½ cup low sodium soy sauce
¼ cup ketchup
¼ teaspoon red pepper flakes
2 teaspoon sesame oil
½ cup honey
2 tablespoons cornstarch
3 tablespoons cold water
2 green onions, chopped
4 cups cooked brown rice

1. Preheat pressure cooker. When hot, add the oil, onion, garlic, and chicken to the pot. Sauté for about 3 minutes, stirring occasionally, until the onion softens.

2. Stir in the soy sauce, ketchup, and red pepper flakes. Lock the lid in place. Once the cooker comes to pressure, cook for 3 minutes.

3. When the cook time ends, a quick pressure release. When the valve drops, carefully remove the lid. Add the sesame oil and honey to the pot and stir to combine.

4. In a small bowl, whisk the cornstarch and cold water until smooth. Add to the pot. Simmer, stirring constantly, until the sauce thickens. Stir in the green onions. Serve over rice

Recipe Notes: I really like to serve this with a cooked bag of stir fry vegetables as well. Really rounds out the meal.

Nutritional Information (amount per serving):

Calories: 531
Protein: 47 g
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 132 mg
Carbohydrates: 66 g
Fiber: 3 g
Sodium: 945 mg

Source: Two Peas and Their Pod

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Thai Shrimp Curry

I love Thai food. I’ve been craving good Pad Thai for months now. I’ve tried several recipes at home to share with you that have all turned out poorly. But if I was to go get Thai food, I would be torn. Should I get Pad Thai? Or curry? Thai curry is so yummy. Either way I lose, because in the end I wish I also had some of the other.

Well, problem almost solved. While I can’t seem to make decent Pad Thai at home, I did find this awesome curry recipe. It was pretty straightforward, simple, and fast. All good things for a week night with crazy kids making time of the essence when cooking. This really made me feel almost like I’d gotten take out. Especially when my husband did the dishes.

Thai Shrimp Curry (Serves 4)

Thai Shrimp Curry

6-8 ounces whole wheat linguine
1 tablespoon canola oil
12 ounces peeled and deveined shrimp
1 cup vertically sliced onion
1 cup diagonally sliced celery
1 cup juliene carrot
1 tablespoon grated fresh ginger
1 cup light coconut milk
2 tablespoons Thai red curry paste (see notes)
1 ½ tablespoons brown sugar
2 teaspoons rice vinegar
½ tablespoon fish sauce
1 cup bean sprouts
2 tablespoons thinly sliced fresh basil
¼ cup unsalted, dry roasted cashews
2 tablespoons lime juice, or 1 fresh lime sliced into wedges

1. Cook noodles according to package directions for al dente, not using oil or salt. Drain.

2. While noodles are cooking, heat oil in a wok or large skillet over high heat. Add shrimp. Stir-fry about 4 minutes, until turn pink and cooked. Remove from pan without draining the oil.

3. Add onion, celery, carrot, ang ginger to the pan. Stir-fry 2-3 minutes. Combine coconut milk, curry paste, brown sugar, vinegar, and fish sauce in a small bowl or measuring cup. Stir until sugar dissolves. Add to pan. Cook 3 minutes, or until sauce thickens slightly.

4. Add noodles, shrimp, sports, basil, and lime juice (if using) to pan. Toss to coat. Divide into bowls. Sprinkled with cashews. Serve with lime wedges (if using).

Nutritional Information (Amount per serving):

Calories: 440
Protein: 22 g
Fat: 16 g
Saturated Fat: 4 g
Cholesterol: 161 mg
Carbohydrates: 59 g
Fiber: 7 g
Sodium: 534 mg

Recipe Notes: If you wanted to use rice noodles, it would be delicious here. I just prefer to buy as few special ingredients as possible. I have regular whole wheat noodles on hand pretty much all the time. Make sure you slice the veggies very thin, as they don’t have long to cook. I did not find the red curry paste at my regular grocery store. I made my own, with ingredients I had from online recipes, such as this one. I didn’t follow the recipe exactly, just kind of eyeballed it. The original recipe also called for sliced mint along with basil. I don’t love fresh mint in savory dishes, so I omitted it here. Please remember that shrimp is high in cholesterol when looking over the nutritional information and that dietary cholesterol is not the best indicator of what to eat.

Source: slightly adapted from Cooking Light

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