Blackstone Chicken Stir Fry

Jer wanted to try something new on the Blackstone yesterday.  He found this recipe and we followed the bones of it to make a delicious lunch!  We increased the amount of egg in the recipe.

Blackstone Chicken Stir Fry

1 bag chicken breasts - thawed and cubed
3 cups rice - cooked and cooled
1 bag frozen mixed veggies
3-4 eggs - stir until scrambled
soy sauce - to taste
salt & pepper - to taste

Turn on your Blackstone grill and grill the chicken until no longer pink, season to taste.  Add rice and veggies on the other side and cook until the veggies are no longer frozen.  Add soy sauce until the rice looks the right color.  Pour the egg over the rice mixture and use your spatulas to mix everything together.  Cook until the egg is done and serve.

Chicken Fried Rice

Jer came across this recipe on facebook and had to have it.  He printed the recipe and reminded me multiple times.  I started it the night before, making the chicken and the rice so that it would be ready for the next day.  It was slightly dry, so next time I would reserve more of the teriyaki chicken cooking liquid to add to the final dish.  The Teriyaki Chicken would also be a great recipe on its own served with rice.

Chicken Fried Rice

2 T sesame oil

1 small white onion - diced

1 cup frozen peas & carrots - thawed

2 eggs - beaten

2-3 chicken breasts - cooked & shredded

3 cup rice - cooked - preferably the day before

3 T soy sauce

Cook the chicken using the recipe below and grab 2-3 breasts, shred them with two forks, and set aside, reserve some liquid.  In a large wok, heat sesame oil and add onion, carrots, and peas, and cook until tender.  Slide the vegetables to the side and pour the eggs onto the other side.  Scramble the eggs and then mix everything together.  Add the rice and chicken and pour soy sauce on top.  Stir and fry until heated through and combined.  Add reserved teriyaki sauce to taste.

Teriyaki Chicken

3/4 cup sugar

3/4 cup soy sauce

6 T cider vinegar

3/4 tsp ground ginger

3/4 tsp minced garlic

1/4 tsp pepper

1 bag chicken breasts - thawed

1 1/2 T cornstarch

3 T cold water

In a crockpot, add sugar, soy sauce, cider vinegar, ginger, garlic, and pepper.  Mix well, then add trimmed chicken breasts.  Cook on low for 8 hours or high for 4 hours.  Optional: to thicken the sauce, in a small bowl, mix the cornstarch and water and add to the liquid in the crockpot.  Cook for a 10 more minutes.  

Instant Pot Orange Chicken

We enjoyed the Chicken and Broccoli from Life Made Sweeter, so we decided to try the Orange Chicken as well.  Her recipe is for 1.5 pounds of chicken, I doubled it so I could have leftovers and use a full bag of thawed frozen chicken breasts.

Instant Pot Orange Chicken

1 bag chicken breasts - thawed, cut into 1" pieces
4 T cornstarch
1 tsp salt
1/2 tsp pepper
1/4-1/2 cup vegetable oil
2 cup chicken broth
2/3 cup soy sauce
1 1/3 cup brown sugar
1 cup orange juice fresh squeezed from 2 large oranges
4 T orange zest from 2 large oranges
1/2 cup apple cider vinegar
4 cloves garlic minced
4 tsp minced ginger
dash red pepper chili flakes
1 tsp sesame oil
dash salt & pepper to taste
3 T cornstarch
1/4 cup cold water

In a gallon ziplock bag, toss the first 4 ingredients: chicken with the cornstarch, salt, and pepper.  Heat instant pot on Saute function and add 1/4-1/2 cup vegetable oil and fry coated chicken pieces in batches for 3-4 minutes on each side, then setting them on a paper towel lined plate.  Meanwhile mix up the sauce in a bowl: chicken broth, soy sauce, brown sugar, orange juice, orange zest, apple cider vinegar, garlic, ginger, pepper flakes, sesame oil, and salt & pepper.  Return the chicken to the pot and cover with the sauce.  Cook on high pressure for 3 minutes, then let the pressure release naturally for 15-20 minutes.  In a small bowl, whisk together cornstarch and water, then add to the pot and cook on saute for a few minutes until the sauce thickens.  Serve with rice.

Instant Pot Chicken & Broccoli Stir Fry

I wanted to use my new instant pot some more and Jeremy has been craving Chinese food.  We settled on this one.  I had to go to the store for the first three ingredients listed!  I also think that you could just as easily cook the whole thing in a wok, but it was fun to try out my new appliance.  We thought that it was a bit too salty as written, I think I would just not even season the meat next time and use water instead of chicken broth.  We served it with chow mein noodles and cashews, but mostly just to get the girls more interested in eating it.  Stella liked it but Leila and Henry did not.

Instant Pot Chicken & Broccoli Stir Fry

6 T gluten free tamari (or soy sauce)

1 1/2 T oyster sauce

1 1/2 tsp toasted sesame oil

1 tsp sugar

dash ginger

dash red pepper chili flakes

2 cloves garlic - minced

1/2 cup water

1 1/4 lb chicken breasts, cut into 1" pieces

1 1/2 T olive oil

1 T cornstarch

2 T water 
3 1/2 cup broccoli florets
1/3 cup grated carrots (3-4 baby carrots sliced with a potato peeler)

In a medium bowl, combine the tamari, oyster sauce, sesame oil, sugar, ginger, red pepper, garlic, and 1/2 cup water.  Set aside.  Turn your Instant Pot to Saute then add in oil. Once oil is hot, add the chicken and 1 T sauce mixture.  Cook for 1-2 minutes.  Pour in the remaining sauce.  Cover with lid and set to high pressure cook for 4 minutes.  It will take some time to come to pressure. Use a wooden spoon to push the valve for a quick release.  Once all the pressure is released, remove the lid.  Cancel the keep warm are set to Saute.  In a small bowl whisk the corn starch with 2 T water and add to the sauce.  Add the broccoli and carrots and cook for 4-5 minutes.  Serve with rice.

Honey Glazed Chicken

I found the recipe probably 7 years ago when I was first collecting recipes for my own recipe book.  It was from the Crazy Horse cookbook, and I finally got around to making it.  This makes a TON of sauce, so if you are not pairing it with rice or anything, you could probably cut the sauce ingredients in half.  However it pairs nicely with rice, so leave it alone if you plan to put it together.

Honey Glazed Chicken

1 cup honey
1/2 cup ketchup
1/2 cup soy sauce
1 clove garlic - minced
4-6 chicken breasts

Place chicken in a glass 9x13" baking dish.  Whisk together honey, ketchup, soy sauce, and garlic.  Pour over chicken and bake at 350° for 1 hour.

Sweet & Sour Chicken

 

This was always a staple growing up.  This was what I knew as chinese food.  I am not sure how authentic it is, since it was my Gramma's recipe, but it sure is delicious.

Sweet & Sour Chicken

3 T vegetable oil
1 package chicken breasts - cut into strips
1 medium onion - diced
1 medium green pepper - diced

1 can pineapple - chunks - drained

2 can mandarin oranges - drained

1/2 cup chicken broth
2 1/2 T cornstarch
1 cup sugar
1/2 cup cider vinegar
4 T ketchup
2 T soy sauce
2 T water
1/2 tsp ginger
1/2 tsp salt

rice

cashews

chow mein noodles (omit for wheat free)

Mix the sweet & sour sauce: broth, corn starch, sugar, vinegar, ketchup, soy sauce, water, ginger, and salt and set aside. Place wok on high heat, add oil and chicken, stir fry until chicken is opaque. Add onion and green pepper to wok and cook 3 minutes. Add sweet & sour sauce and cook until liquid boils. Add mandarin oranges and stir, then add pineapple chunks and cook until heated through. Serve over cooked rice with cashews or chow mein noodles.