This is better than most Chinese takeout cashew chicken. Throw it all in the slow cooker and have a delicious, no-fuss dinner!

Ingredients:

• 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
• 1/4 cup all-purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice wine vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes
• 1/2 cup cashews

Directions:

1. Combine flour and pepper in a large Ziploc bag.
2. Add chicken. Shake to coat with flour mixture.
3. Heat oil in a skillet over medium-high heat.
4. Brown chicken about 2 minutes on each side.
5. Place chicken in a slow cooker.
6. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
7. Cook on LOW for 3 to 4 hours.
8. Add cashews and stir.
9. Serve over rice.

If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Makes 4-6 servings.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 1/4 cup lime juice (about 2 limes)
• 2 tbsp green curry paste
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup baby spinach
• 1 cup vegetable broth
• Fresh basil leaves, chopped (for garnish)
• Fresh lime wedges (for serving)
• Cooked jasmine rice (for serving)

Instructions:

1. Sauté the Aromatics
   1. Heat a bit of oil in a large skillet over medium heat.
   2. Add the onions and sauté until translucent (about 5 minutes).
   3. Stir in the garlic and ginger, cooking for another 2 minutes.
2. Build the Curry Base
   1. Stir in the green curry paste and cook for 1 minute until fragrant.
   2. Slow Cook the Curry
   3. Transfer the onion mixture to a slow cooker.
   4. Add the chicken chunks, coconut milk, lime juice, soy sauce, brown sugar, bell pepper, spinach, and vegetable broth.
   5. Stir to combine all ingredients.
   6. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
3. Serve and Garnish
   1. Serve the coconut lime chicken curry over cooked jasmine rice.
   2. Garnish with fresh basil leaves and lime wedges.

Preparation time: 10 minutes
Cooking time: 6-8 hours (slow cooker) or 3-4 hours (high setting)
Total time: Varies
Calories: ~420 kcal per serving
Servings: 4

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup fresh pineapple chunks
• 1/4 cup teriyaki sauce
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• 1 zucchini, sliced
• 2 green onions, chopped
• Salt and pepper to taste
• Aluminum foil for wrapping

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut two large pieces of aluminum foil and lay them flat on your countertop.
3. Place each chicken breast in the center of the foil pieces, drizzle with olive oil, and season with salt and pepper.
4. Top each chicken breast with pineapple chunks, bell pepper slices, carrot slices, and zucchini slices.
5. Pour the teriyaki sauce evenly over the chicken and veggies.
6. Fold the sides of the foil over the chicken and vegetables to create a sealed packet.
7. Place the foil packets on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
8. Carefully open the foil packets, being cautious of the steam.
9. Garnish with chopped green onions before serving.

Notes:

Feel free to add your favorite vegetables to the foil packets for extra flavor and nutrition.
You can also cook these packets on a grill instead of in the oven for a delightful smoky taste.

Preparation time: 10 minutes | Cooking time: 30 minutes | Total time: 40 minutes | Kcal: Approximately 350 per serving | Servings: 2 servings

Ingredients:

• 2 lb chicken chunks
• 1 cup pineapple juice
• 1/4 cup brown sugar, firmly packed
• 1/3 cup soy sauce
• 1 med. can pineapple chunks (optional)
• 1 small onion, chopped (optional)
• 1 green pepper, chunks (optional)

Directions:

1. Combine ingredients in a slow cooker/crock pot.
2. Cook on low, for 6-8 hours.

Orange Chicken

The nuggets have a sweet and tangy flavor from the combination of marmalade and BBQ orange chicken sauce. When it comes to Chinese food, this meal is always a crowd favorite, especially with picky eaters.

Ingredients:

• Large bag of frozen chicken nuggets – boneless, skinless, chicken nugget breasts
• Orange marmalade – found in the jelly aisle of the grocery store
• BBQ sauce – we recommend Sweet Baby Ray’s BBQ sauce.
  Since the marmalade is sweet, I suggest avoiding a sweet flavored BBQ sauce.
• Soy sauce – a popular cooking ingredient and condiment!
• Green onion – for garnish (optional)

Instructions:

1. Preheat oven and bake the frozen chicken nuggets according to package instructions.
2. Allow the chicken nuggets to cool while you prepare the tasty sauce.
3. In a medium-sized frying pan or skillet, add orange marmalade, BBQ sauce, and soy sauce.
4. Over medium-high heat, warm the orange sauce for 5-7 minutes while stirring occasionally.
5. Once the sauce is hot, it will make the cooked chicken breast pieces hot again.
6. Pour sauce on top of the cooked chicken nuggets.
7. Toss and stir the nuggets in the sauce mixture until the chicken pieces are coated evenly.

Serving Suggestions

• Garnishes: green onion, red pepper flakes, orange zest, ginger, etc.
• White rice
• Brown rice
• Cauliflower rice
• Noodles
• Eggs
• Broccoli or other vegetables
• Salad

Ingredients:

• 1 cup of Spekko Long Grain Parboiled Rice
• 500g chicken pieces
• 2 tsp chicken spice
• 1 cup mayonnaise
• 1 cup chutney
• ½ packet brown onion soup
• 1 cup water

Method:

1. Preheat the oven to 180 °C and grease a casserole dish.
2. Pour the uncooked rice into the base of the casserole dish.
3. Sprinkle the chicken spice over the chicken pieces and rub to coat evenly.
4. Arrange the seasoned chicken pieces on top of the rice.
5. In a large mixing bowl, combine the mayonnaise, chutney, brown onion soup and water.
6. Whisk to combine.
7. Pour the sauce over the chicken and rice and cover the casserole dish with tin foil.
8. Bake for 1 hour covered, before removing the tinfoil and baking for another 20 – 30 minutes until the chicken is cooked through and caramelised.
9. Serve with a side garden salad and enjoy!

Ingredients:

• 2 chicken breasts
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• Flour (for dredging)
• 3 tablespoons olive oil (divided)
• 1 tablespoon butter
• 8 ounces cremini mushrooms, sliced
• 1/2 medium onion, chopped
• 1 tablespoon Dijon mustard (or more to taste)
• 1 tablespoon Worcestershire sauce (or more to taste)
• 3 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 cup full-fat sour cream

Instructions:

Prep the Chicken:

1. Cut the chicken breasts into 1-inch pieces.
2. Season with garlic powder, salt, and pepper.
3. Lightly dredge each piece in flour until evenly coated.

Cook the Chicken:

1. Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.
2. Add the chicken in batches (so as not to overcrowd the pan) and cook for about 3 minutes per side, flipping once, until the chicken is cooked through (165°F) and lightly browned.
3. Remove the chicken from the skillet and set aside.
4. Add another tablespoon of olive oil for the second batch if needed.

Sauté the Mushrooms and Onions:

1. In the same skillet, melt the butter, then add the sliced mushrooms and chopped onions.
2. Sauté for 6-8 minutes until the mushrooms release their moisture and begin to brown.

Add Flavor:

1. Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.
2. Cook for another minute to release the flavors.

Make the Sauce:

1. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
2. Add the cooked chicken back into the skillet and let it cook for about 2 minutes, stirring occasionally.

Finish with Sour Cream:

1. Stir in the sour cream, heating it through gently for about a minute.
2. Be careful not to let the sauce boil, as it could cause the sour cream to curdle.
3. Taste and adjust seasoning with more salt and pepper, if necessary.

Serve:

1. Serve the creamy chicken and mushrooms immediately with your favorite sides, such as mashed potatoes, rice, or pasta.

Have you ever had a bad food poisoning and the only thing you can remember it being from is probably meat that you’ve had the previous day?

So, what could have gone wrong and does meat really cause food poisoning that easy? Well, if cooked meat isn’t stored in the right way in the refrigerator, then yes, it can definitely cause food poisoning. Different meats last for a certain number of days, weeks or months, in the refrigerator and in the freezer, but it is essential it has been stored in the right way.

How Long Does Cooked Meat Stay in the Refrigerator?

Pork: Cooked pork can remain in the refrigerator for 3 to 4 days, before it needs to be frozen.

Beef: Beef will last in the refrigerator for 3 to 4 days and then it needs to be frozen.

Poultry: All types of poultry will last about 3 to 4 days in the refrigerator before it can be frozen.

Seafood: Seafood will last in the 2 to 3 days in the refrigerator and it then needs to be frozen.

How Long Does Cooked Meat Stay in the Freezer?

Pork

Cooked pork can remain in the freezer for two to a maximum of three months and uncooked pork can be for around 2 months. As for pork chops, you can store them in the freezer for around 4 to 6 months. Pork roast will last for 4 to 12 months.

Processed and smoked pork items like bacon, luncheon meat, ham etc., will last for 1 to 2 months.

Beef

Beef when cooked, will last 2 to 3 months. When uncooked, beef steaks can last 6 to 12 months and beef for roasting will last 4 to 12 months.

Poultry

Poultry like chicken, quail, turkey etc., can be kept frozen for even up to 1 year, when uncooked. Once cooked, you can store poultry for 3 to 5 months.

Seafood

Uncooked, lean fish can be kept in the freezer for 6 to 8 months, while fatty fish can be kept in the freezer for 2 to 3 months. Shellfish can be kept for 3 to 6 months.

Once cooked, fish shouldn’t be kept in the freezer for longer than 4 to 6 months. If your fish is smoked, then keep it frozen for a maximum of 2 months.

Ingredients:

• 1 lemon, juiced and zested
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, finely minced, or 1 tsp dried garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp + a pinch of sea salt
• 1/4 tsp coarse black pepper
• 1 pound of thin-sliced chicken breast

Garnish:

• 1/4 cup feta cheese
• 1/4 cup fresh chopped parsley
• Additional wedges of lemon

Directions:

Make Marinade and Marinate:

1. In a large mixing bowl, add the lemon zest and juice, olive oil, garlic, and all of the spices.
2. Mix until well combined and emulsified. Set aside ¼ cup of the marinade for later.
3. Add the chicken to the remaining marinade.
4. Toss with tongs to ensure each cutlet is fully coated.
5. Cover with saran wrap and place into the fridge for thirty minutes.

Cook Chicken:

1. When ready, heat a nonstick skillet over medium-high heat.
2. Once heated, drizzle in olive oil and place the chicken into the pan.
3. Sear until the bottom is nicely golden brown.
4. Once achieved, flip the chicken and cook for an additional 3-4 minutes or until white in the middle and juices run clear once cut into it.

To Finish:

1. Transfer the chicken to a serving plate.
2. Drizzle the remaining marinade over the chicken.
3. Sprinkle the top with fresh chopped parsley and feta cheese.
4. Serve and enjoy.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes
Kcal: 300 kcal | Servings: 4 servings

• 2 kg Hoenderstukke
• Meel
• Speserye van jou keuse
• 2 uie
• 1 pak Sampioene

1. Meng meel met speserye van jou keuse en rol die hoenderstukke in die mengsel.
2. Sny 2 uie in dun skywe.
3. Sny 1 pak Sampioene in skywe.
4. Pak lae om die beurt van vleis, uie en sampioene in ‘n oondvaste bak.

• 250ml Melk
• 250 ml Room
• 1 e Worcestersous
• 1 e Blatjang
• 1 e Tamatiesous
• 1 pakkie Wit uie sop.
• 1 pak Beef Stroganoff [Dry cook in sauce van Knorr]

1. Meng alles goed en gooi oor vleis in bak.
2. Maak toe met n deksel of foilie.
3. Bak vir 60 – 90 min by 180*C.

Translation

Chicken

• 2 kg Chicken pieces
• Flour
• Spices of your choice
• 2 onions
• 1 pack of Mushrooms

1. Mix flour with spices of your choice and roll the chicken pieces in the mixture.
2. Thinly slice 2 onions.
3. Slice 1 pack of Mushrooms.
4. Pack alternating layers of meat, onions and mushrooms in an ovenproof dish.

• 250ml Milk
• 250 ml Cream
• 1 tbsp Worcestershire sauce
• 1 tbsp chutney
• 1 tbsp tomato sauce
• 1 packet of White Onion Soup.
• 1 pack Beef Stroganoff [Dry cook in sauce from Knorr]

1. Mix everything well and pour over meat in bowl.
2. Close with a lid or foil.
3. Bake for 60 – 90 min at 180*C.