Honey Garlic Sticky Chicken

 

Ingredients:

2 lbs chicken; I like boneless thighs, but boneless breast work too

1 to 2 tbsp olive oil

1/2 cup honey

1/2 cup ketchup

1/4 soy sauce (I use GF to make this meal GF)

4 cloves of garlic, minced

1 tbsp corn starch

2 tbsp water

Turn instapot on saute mode and heat olive oil. sear each chicken thighs for 1 or 2 minutes of each side.  Meanwhile in a small mixing bowl mix honey, ketchup, soy sauce, and garlic.  After all chicken has been seared, add all chicken back into instapot and turn off saute mode.  Pour mixture over chicken.  place lid on and set knob to sealing.  Cook 10 minutes. Rapid release and remove chicken (keep the liquid inside the pot.  Mix corn starch and water together and add to liquid.  Turn on saute mode and stir until thickened.  Replace chicken and coat.

Serve over rice and choice of steamed veggie.

One Pan Honey Garlic Chicken

 

• 4 Tablespoons + 1 1/2 Tablespoons olive oil, divided 
• 3 Tablespoons honey 
• 3 cloves garlic, minced 
• 1 Tablespoon low-sodium soy sauce or coconut aminos 
• 1/8 teaspoon salt 
• 1/8 teaspoon black pepper 
• 1 pound chicken breast or tenderloins 
• 4 medium red potatoes 
• 2 cups chopped fresh broccoli florets

0. 
   

   OVEN DIRECTIONS:

1. Preheat oven to 400°F/200°C. Lightly oil a baking sheet or line it with foil and mist with cooking spray. 
2. In a small bowl, whisk together 4 tablespoons olive oil, honey, garlic, soy sauce, salt, and pepper. Combine the olive oil mixture and chicken in a resealable bag or other container or dish. Coat the chicken well, then let marinate while you prepare the potatoes and broccoli. 
3. Rinse the potatoes and cut them into 1-inch cubes or pieces. Cut the broccoli florets into bite-size pieces. Place potatoes and broccoli in a single layer on the prepared baking sheet. Drizzle 1 to 1 1/2 tablespoons olive oil and season with salt and pepper. Stir around to coat, then return potatoes and broccoli to a single layer. 
4. Place the chicken in a single layer over the potatoes and broccoli and pour the marinade mixture over all. 
5. Cook in the preheated oven until the chicken is completely cooked through (internal temperature of 165°F/75°C) and potatoes are fork-tender, about 25-30 minutes. Then broil on high for 2-3 minutes, or until chicken is caramelized and veggies are slightly charred, or cooked to your liking. 

0. AIR FRYER DIRECTIONS:

1. Make glaze and pour over chicken, and set aside to marinate while you prep the veggies. 
2. Put veggies in basket and stir in 1-2 tablespoons of oil. 
3. Place chicken over veggies and pour remaining glaze over chicken and veggies. 
4. Air fry at 360˚F/180°C for 14 minutes, flipping chicken once and stirring vegetables midway. Remove chicken at internal temperature of 165°F/75°C, and tent chicken. Cook veggies for another 5-8 minutes at 350˚F/175˚C until they are done to your liking.

Spanish Rice

 

• 2 cups long grain rice
• 1/8 cup oil
• 8 oz tomato sauce
• 6 stems cilantro (optional)
• 1 tsp salt
• 1 tsp minced garlic
• 4 cups water (or 4 cups chicken lower sodium chicken broth - and no bouillon)
• 1 cube chicken flavored bouillon
• dash cumin
• dash garlic pepper

Instructions

 

• Heat oil in large frying pan on medium heat.
• Add rice and cook until golden brown.
• Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
• When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
• Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving.

*This makes a very large batch.  I split it into 4,  place the other 3 batches in ziplock bags and freeze.  Then works perfect when I need a side dish in the future.  To reheat I dump into a frying pan and warm on medium-high heat.

One-pot Black Pepper Chicken

 

Ingredients:

3 lb Boneless Skinless Chicken, cut into cubes

6 Tablespoons lite soy sauce (3 Tbsp reserved)

6 Tablespoons white vinegar (3 Tbsp reserved)

2 Tablespoons honey

2 Tablespoons olive oil

4 Cloves of garlic, minced

1 to 2 red bell peppers, seeded and cut into strips

1 1/2 teaspoons fresh ground pepper

Dash or 2 of ground Ginger

Mix 3 Tblsp soy sauce, 3 Tblsp vinegar, and honey in small bowl and whisk together.  Add chicken, toss to coat.  Let marinate in refrigerator for at least half and hour.

Add oil to large saute pan and heat on meduim-low.  Add garlic and cook for about 30 seconds until garlic gets fragrant and golden without burning.

Add marinated chicken, cook for about 3 minutes.  Add the remaining liquids from marinate and reserved soy sauce and vinegar, peppers, ground pepper, and ground ginger.  Cook for another 10ish minutes until chicken is cooked and peppers are softened.

Pairs well with a side of rice or quinoa.

Weight Watcher info: Serving size: 1 cup | Smart points: 4 | Calories: 199 | Total Fat: 8 g | Carbohydrates: 4 g | Fiber: 1 g | Sugars: 2 g | Protein: 27 g |

Istant Pot Mac and Cheese

 

Ingredients:

-2 cups Water or Chicken Broth

-2 Tbsp Butter

-1/4 tsp Salt

-Pinch of Pepper

-1/4 tsp Seasoning Salt

- 2 cups small Elbow Macaroni (I like *Barilla Gluten Free Elbows)

-1 cup Sharp Cheddar Cheese, Shredded (would not recommend the shredded bag stuff)

-2/3 cup Heavy Cream

1. Turn on Saute' function and pour the water/broth into the inner liner of instantpot.

2. Add butter, salt, pepper, and season salt.  Stir and bring to a simmer.

3. Stir in macaroni and close the lid, cancel the Saute' function.  Set the steam release knob to sealing.  Cook on HIGH at 4 MINUTES.

4. When cook cycle ends, quick release pressure.  

5. Open lid and stir pasta.  Add Cheese, stir well, letting cheese it melt.

6. Stir in the heavy cream.  Taste and adjust salt, if needed.

7.Let sit and cool for a few minutes and it will thicken.