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:

• 4 lamb shanks
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 cup beef broth (additional for sauce if needed)
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste

Directions:

1. Preheat the oven to 325°F (163°C).
2. Season the lamb shanks with salt and pepper.
3. In a large oven proof pot, heat the olive oil over medium-high heat and brown the lamb shanks on all sides.
4. Remove the shanks and set aside.
5. In the same pot, add onions, garlic, carrot, and celery.
6. Sauté until softened.
7. Add 1 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
8. Stir in another 2 cups of beef broth, diced tomatoes, tomato paste, thyme, and rosemary.
9. Bring to a simmer.
10. Return the lamb shanks to the pot, cover, and transfer to the oven.
11. Braise in the oven for 2 to 2.5 hours, or until the meat is tender and falls off the bone.
12. Adjust seasoning with salt and pepper, and serve hot.

Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 50 minutes
Kcal: 450 kcal | Servings: 4 servings

Ingredients:

• 4-5 pounds beef brisket, trimmed
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup balsamic vinegar or red wine (for a richer flavor)
• 1/4 cup brown sugar
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• Fresh thyme sprigs

Directions:

1. Season the Brisket:
   Pat the brisket dry with paper towels.
   In a small bowl, mix together the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder.
   Rub the seasoning mix all over the brisket, ensuring a generous coat on both sides.
2. Sear the Brisket:
   Heat the olive oil in a large skillet over medium-high heat.
   Sear the brisket for about 3-4 minutes on each side until a golden crust forms.
   Transfer the seared brisket to the slow cooker.
3. Prepare the Sauce:
   In the same skillet, add the sliced onion and garlic, cooking until softened and fragrant, about 3 minutes.
   Pour in the beef broth to deglaze the skillet, scraping up any browned bits from the bottom of the pan.
   Stir in the balsamic vinegar (or red wine), brown sugar, tomato paste, and Worcestershire sauce.
   Allow the mixture to simmer for 2 minutes before pouring it over the brisket in the slow cooker.
4. Slow Cook:
   Add the bay leaves and fresh thyme sprigs on top of the brisket.
   Cover and cook on low for 8 to 10 hours, until the brisket is fork-tender.
5. Rest and Serve:
   Once done, let the brisket rest for about 10 minutes before slicing against the grain.
   Serve with the gravy created from the cooking juices, strained if desired for a smoother sauce.
6. Variations & Tips:
   Sweetness Adjustment: If you prefer a sweeter flavor, you can increase the amount of brown sugar or add a tablespoon of honey.
7. Texture: For a thicker gravy, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) into the sauce before serving.
8. Serving Suggestions: Pair with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.

Ingredients:

• 1 pound prime ground beef
• ½ cup finely chopped red onion
• 6 cups rich beef stock
• 14 ounces fresh chopped tomatoes
• 2 tablespoons sundried tomato puree
• 1 teaspoon traditional Worcestershire sauce
• ½ teaspoon crushed oregano
• ½ teaspoon dried sweet basil
• 1 ½ cups uncooked elbow pasta
• 1 ½ cups quick-freeze garden vegetables

Directions:

1. In a robust soup cauldron, marry the beef and red onions, cooking until the beef is perfectly browned and the onions translucent.
2. Skim off any extra fat, ensuring a lean soup base.
3. Pour in the beef stock, introducing the freshly chopped tomatoes, the deep sundried tomato puree, Worcestershire sauce, and a sprinkle of crushed oregano and sweet basil.
4. Stir this mixture with love and let it come to a gentle boil.
5. Lower the heat and let it simmer for about 5 minutes, allowing the flavors to mingle.
6. As aromas fill your kitchen, introduce the elbow pasta and the garden vegetables to the pot.
7. Allow them to simmer for roughly 8 minutes.
8. The pasta should be tender to the bite but still hold its shape.
9. Season with salt and freshly cracked pepper as per your palate.
10. Give it a good stir.
11. Pour into bowls and, for those who desire, sprinkle a handful of freshly shredded cheese atop.
12. Serve with warm crusty bread for a meal that wraps you in warmth.

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.