Slow Cooker Mongolian Beef is so much better than your average take-out! Tender strips of steak are smothered in a rich, dark, flavorful Asian sauce that’s got just the right touch of sweetness. The best part? It’s so easy to make by tossing everything in a slow cooker!

Craving more of your take-out favorites? Check out more easy recipes like Sweet and Sour Pork, One Pot Chicken Chow Mein and Vegetable Lo Mein.

You could order takeout, but in my opinion (and the opinion of the reviewers down below!), this Slow Cooker Mongolian Beef is easier, tastier and healthier!

That’s why I rely on recipes like this easy slow cooker Mongolian beef when the craving strikes! Everything gets tossed into the Crockpot and cooked to perfection in just a few hours.

It’s easy, made with real ingredients, and the results are always so good.

Why we love it:

• Protein-packed: If you need to get that extra protein fix in for the day, this is a great dinner to make! Steak always hits the spot (especially if you ask my husband 😉).
• Fresh ingredients: Let’s face it… Most take-out joints don’t offer the freshest flavors. With ingredients like fresh chopped bell peppers and minced garlic, you’ll get the best textures and flavors in every bite.
• So easy: Yes! I love whipping out my slow cooker for a lot of reasons, namely because it just makes life so much easier.

Ingredients Needed for Slow Cooker Mongolian Beef

• Steak – Sirloin is my favorite cut to use when making Mongolian beef. It’s relatively inexpensive and because we’re slow cooking it, we can get away with a leaner steak.
• Soy Sauce – Low-sodium soy sauce is preferred. Tamari or coconut aminos will also get the job done.
• Apricot Jam – This adds a subtle, natural touch of sweetness that just can’t be beat!
• Hoisin Sauce – This dark, thick, rich sauce adds both saltiness and sweetness to the dish.
• Cornstarch – This is used to thicken the sauce. Measure with care!
• Veggies – Freshly sliced onions and bell peppers add just the right amount of crisp, fresh texture and flavor to this savory dish.
• Garlic and ginger – For the best flavor and aroma, make sure both of these ingredients are fresh!

How to make Slow Cooker Mongolian Beef

Take a quick look at these photos to see how we make Mongolian beef in the slow cooker! Keep scrolling for more in-depth instructions and ingredients in the recipe card.

• Sear the steak in a skillet over high heat with a little oil.
• Whisk together the apricot jam, soy sauce, hoisin, garlic, ginger and cornstarch.

• Add the steak and veggies to the Crockpot.
• Cover and cook on low for 2-3 hours.

Variations and Substitutions

• Swap the steak: Sirloin is my favorite steak to use, but you can use really any other cut of steak that you prefer! The low and slow cooking process will turn any cut of steak into a tender masterpiece.
• Add more vegetables: You can make this dinner as nutritious as you’d like! Feel free to toss in some broccoli, mushrooms, green beans, or whatever else sounds good to you.
• Make it spicy: Sprinkle in some crushed red pepper flakes if you’re craving some heat. You can also mix in some chili garlic sauce to spice things up!
• Add the peppers and onions whenever: If you don’t like your peppers and onions soft, feel free to just toss them in for the last hour – I put mine in for the whole cooking time. Do whatever works for you, and whatever your family prefers.

How to store Mongolian Beef

Once it cools to room temperature, you can store any leftovers you have in an airtight container in the fridge for 2-3 days. To reheat, add a splash of water or broth and pop it in the microwave for 30 seconds at a time, stirring each time it stops, until heated all the way through.

You can also add a splash of liquid and reheat it on the stovetop.

Can I freeze Mongolian beef?

Yes! Let cool fully to room temperature, then transfer everything to a freezer-safe airtight container. Freeze for up to 3 months

When you’re ready to enjoy the Mongolian beef, you can let it thaw in the fridge, or place it in a large skillet with a splash of water or broth. Cover and heat on low until warmed through.

Keep in mind that the vegetables will be quite soft after freezing, so you may want to leave them out until you are ready to serve.

Do I have to sear the steak first?

I personally prefer to sear the steak first so the juices don’t water down the sauce too much. However, you can save yourself a little effort and cleaning by just tossing the steak directly into the Crockpot (this is how I made this recipe originally!).

Serving suggestions:

Serve Mongolian beef over this baked rice or the noodles of your choice. You want something to catch all of that amazing sauce so not a single drop goes to waste!

I love serving with something green like these Roasted Green Beans or this Air Fryer Broccoli.

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{Slow Cooker} Mongolian Beef

Slow Cooker Mongolian Beef is so much better than your average take-out! Tender strips of steak are smothered in a rich, dark, flavorful Asian sauce that's got just the right touch of sweetness. The best part? It's so easy to make by tossing everything in a slow cooker!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6 servings

Calories 369cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 ½ lbs steak (sliced very thin) I often use sirloin
• salt and pepper
• ½ medium onion (thinly sliced)
• 1 red pepper (thinly sliced)
• ¾ cup water
• ½ cup apricot jam
• ⅓ cup low sodium soy sauce
• ⅓ cup hoisin sauce
• 1 tablespoon minced garlic (about 3-4 cloves)
• 1 teaspoon minced ginger
• 2 tablespoons corn starch

US Customary – Metric

Instructions

• Heat a large skillet over high heat and add the oil.
• Add the steak strips and sear on each side, about 1-2 minutes per side (you may have to do this in two batches to avoid crowding the pan).
• Add the seared steak, peppers and onions to the slow cooker.
• Whisk together water, jam, soy sauce, hoisin sauce, garlic, ginger and corn starch. Pour over steak in slow cooker.
• Cover and cook on low for 2-3 hours, until tender and the sauce has thickened. Serve over rice or noodles.

Video

Notes

Ingredients and Substitutions:

• Steak: you can use almost any kind of steak in this recipe, since the slow cooker makes it nice and tender. I prefer to use sirloin, because it’s a mid-range steak that’s not too lean or too fatty. 
• Vegetables: feel free to swap the onions and peppers for vegetables you enjoy or add in more. Green beans, green peppers, mushrooms or broccoli would also be great in here! 
• Sauce: this sauce is a little sweet, savory and tangy. You can take things up a notch by adding a pinch of red pepper flakes for heat. You can also taste and adjust the seasonings before serving.

Can I just through everything in the crockpot?

Yes! In fact, this is how this recipe was originally written. Now, I prefer to brown the meat so that the juices don’t water down the sauce quite as much. You can save yourself a dirty skillet if you toss the uncooked steak in with the sauce, though it will take about the same amount of time to cook.

 

Nutrition

Serving: 177grams | Calories: 369cal | Carbohydrates: 26g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 828mg | Potassium: 456mg | Fiber: 1g | Sugar: 14g | Vitamin A: 680IU | Vitamin C: 29mg | Calcium: 30mg | Iron: 3mg

The post Slow Cooker Mongolian Beef appeared first on The Recipe Rebel.

One Pan Teriyaki Chicken and Noodles checks all of the right boxes for a weeknight dinner recipe! It’s easy, flavorful, and filling. Tender noodles, protein-packed chicken and a medley of nutritious veggies are cooked in just one pan with the best sweet and tangy sauce!

There are two words that win me over every time – “one pan.” Enjoy more easy one pan recipes like Tuscan Orzo with Chicken, Sausage and Rice and Chicken Meatballs with Orzo.

This one pan teriyaki chicken and noodles recipe has saved me from ordering take-out so many times! This quick and easy homemade recipe is just so much better than what shows up in the little cardboard box — and just as quick!

There are so many bold flavors in the sauce that are created by soy sauce, honey, and more! If you have a selective eater at the table, this might just be the recipe to use to get them to eat their meat and veggies.

Oh, and did I mention just how easy it is? One pan dinners are the BEST!

Ingredients Needed for One Pan Teriyaki Chicken and Noodles

• Chicken: Chicken breasts are my personal favorite protein to use in this recipe. However, boneless skinless chicken thighs also work!
• Spaghetti: You can use another type of noodle if preferred. Note that the cooking time may change, so follow the instructions on the package.
• Chicken broth: Low sodium broth is preferred. The soy sauce in this recipe already lends a good salty flavor.
• Veggies: I love this mix of matchstick carrots, snap peas and bell peppers. Garnishing with fresh green onions also adds great fresh flavor. Feel free to toss in more veggies like broccoli, bean sprouts, or whatever else needs to get out of the fridge!
• Ginger and garlic: For both of these ingredients, I recommend using fresh options – not paste or pre-minced alternatives. Fresh garlic and ginger create the most amazing flavor and aroma.
• Vinegar: White wine vinegar gives the sauce a slightly tangy flavor.
• Honey: Adds sweetness to balance out our savory, salty flavors.
• Soy Sauce: Low-sodium soy sauce is preferred. You can also use coconut aminos or tamari instead if you’d like.

How to make One Pan Teriyaki Chicken and Noodles

Take a quick look at how to toss together this teriyaki chicken and noodles recipe! Keep scrolling to the recipe card for more exact measurements and step-by-step instructions.

• Cook the chicken until lightly browned on all sides and fully cooked through.
• Add the veggies and cook until softened, but still crisp.

• Pour all of the sauce ingredients into the pot.
• Bring to a simmer and stir in the spaghetti noodles. Lower the heat and simmer until the noodles are fully cooked. Stir often!

Variations and Substitutions

• Make it meatless: Omit the chicken meat and use vegetable broth for a vegetarian friendly noodle dish. You could also use tofu instead of chicken to still include protein, but you’ll want to set the tofu aside once it’s cooked, then add it to the dish right at the end. It’ll get mushy if cooked with the noodles.
• Go gluten-free: Use gluten-free noodles and cook them according to package directions. Also keep in mind that soy sauce has gluten, so you’ll want to use coconut aminos or tamari instead.
• Add more veggies: Broccoli, beansprouts, baby corn, water chestnuts, cabbage, mushrooms, bok choy… I could keep going! There are so many ways to add more nutrients to this healthy dinner recipe.
• Make it spicy: Take a walk on the wild side by sprinkling in some crushed red pepper flakes. Or, stir some chili garlic sauce when you add the other sauce ingredients to the pan.

How to store One Pan Teriyaki Chicken Noodles

Let your leftovers fully cool to room temperature prior to storing. Keep everything in an airtight container in the fridge for 3-4 days. Add a splash of broth or water and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed through.

Can I freeze teriyaki chicken noodles?

Sure thing! Let everything cool to room temperature, then transfer it all into an airtight freezer-safe container. It will last in the freezer for up to 3 months. Let it thaw in the fridge prior to reheating.

Keep in mind that both the pasta and the veggies will have a softer texture after freezing, so if you like your pasta al dente this may not be the best option for you.

Serving suggestions:

Typically, I don’t serve this one pan dinner recipe with a side dish. There’s already meat, noodles, and veggies in the pan – it’s a complete dinner.

However, you could always have the full take-out experience with some egg rolls or egg drop soup, or have an Asian-inspired dinner party and add in these Chicken Lettuce Wraps, this Sweet and Sour Pork and this Vegetable Lo Mein!

More one pan meals you’ll love!

• One Pan Tuscan Orzo with Chicken — a reader favorite!
• Creamy Gemelli Pasta recipe — a simple meatless meal.
• Orecchiette Pasta with Sausage — full of flavor!
• Cajun Chicken Pasta — a little extra kick 😉
• Baked Gnocchi with Sausage — an all around fave

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One Pan Teriyaki Chicken and Noodles

One Pan Teriyaki Chicken and Noodles checks all of the right boxes for a weeknight dinner recipe! It's easy, flavorful, and filling. Tender noodles, protein-packed chicken and a medley of nutritious veggies are cooked in just one pan with the best sweet and tangy sauce!

Course Main Course

Cuisine American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 448cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 3 chicken breasts (cut into 1" pieces) about 1.5 lb
• salt and pepper
• 1 cup matchstick cut carrots
• 1 cup snap peas
• 1 bell pepper sliced
• 2 ½ cups chicken broth sodium reduced
• ½ cup soy sauce sodium reduced
• ¼ cup honey
• 1 tablespoon white vinegar
• 2 teaspoons minced garlic about 4 cloves
• 1 teaspoon fresh ginger
• 350 grams Spaghetti broken in half
• 2-3 green onions sliced

US Customary – Metric

Instructions

• Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, flipping once, until browned (3-4 minutes).
• Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
• Add the chicken broth, soy sauce, honey, vinegar, garlic and ginger and stir until combined.
• Bring to a simmer over medium-high heat and add spaghetti. Reduce heat to medium, cover and cook, stirring occasionally, for about 10-12 minutes, until al dente. Stir in green onions and serve.

Video

Notes

Ingredients and Substitutions: 

• Chicken: I use boneless, skinless chicken breasts because we usually have them on hand. You can sub for boneless chicken thighs, or omit for a meatless meal.
• Vegetables: If you want to bump up the veggie content, you can easily add mushrooms, bok choy, cabbage or a coleslaw mix, or broccoli slaw mix. Feel free to experiment here.
• Chicken broth and soy sauce: I always use low sodium chicken broth and soy sauce so I can control the seasoning. If you’re using regular soy sauce or broth, it may be more salty. 
• Spaghetti: We always have spaghetti on hand and we love it in this dish! Feel free to swap with another noodle of your choice. Keep in mind that the cook time may differ.

Nutrition

Serving: 252grams | Calories: 448cal | Carbohydrates: 62g | Protein: 35g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 1619mg | Potassium: 784mg | Fiber: 4g | Sugar: 16g | Vitamin A: 4436IU | Vitamin C: 39mg | Calcium: 47mg | Iron: 2mg

The post One Pan Teriyaki Chicken and Noodles appeared first on The Recipe Rebel.

For more amazing Asian-inspired dishes, try my Sweet and Sour Chicken recipe, Slow Cooker Mongolian Beef, One Pot Chicken Chow Mein recipe, Sweet and Sour Pork, Chicken Lettuce Wraps, and this Vegetable Lo Mein!

This Ramen Noodle Soup is so easy to make, but it’s packed with delicious Asian-inspired flavors that will blow your taste buds away!

Imagine diving into a bowl of steaming hot ramen, with rich and comforting flavors, aromatic spices, and savory broth – in just 30 minutes.

It’s quick and simple to make, perfect for any occasion from cozy date-nights to busy weeknight dinners or special occasions!

The star players in this delightful dish are chicken breasts, low-sodium chicken broth, instant ramen, and a medley of fresh vegetables.

Ingredients Needed:

• Oil: I tend to use canola oil to sauté veggies, but you can use other kinds of cooking oil if you prefer.
• Vegetables: carrots add a slight sweetness and crunch to the dish, while red bell pepper brings a mild, sweet flavor and vibrant color to the ramen.
• Garlic & Ginger: fresh garlic cloves will add a depth of savory flavor to the dish, while freshly minced ginger adds a warm, spiced flavor that is irresistible.
• Red Chili Flakes: to bring a bit of heat to the dish. Adjust the amount to your personal preference.
• Chicken Broth: a flavorful broth that serves as the base of your ramen soup. I prefer to start with low sodium broth and add salt, but you can start with a pre-seasoned broth and adjust the added salt as necessary.
• Chicken: I use chicken breast meat here, but you can use other kinds of meat for a different flavor. If you have leftover Shredded Chicken, Instant Pot Shredded Chicken or Crockpot Shredded Chicken — even better!
• Green Onions: they add a fresh, sharp flavor that contrasts well with the rich broth.
• Salt: to season and enhance the overall flavor of the dish.
• Noodles: use instant ramen noodles, as they cook quickly and are great for absorbing all the delicious flavors. You don’t need the flavor packet for this recipe.
• Soy Sauce: adds umami flavor and depth to the dish without making it too salty.
• Chili Crunch: for an extra kick of heat and texture.

How to Make Easy Homemade Chicken Ramen Soup

This recipe is quick and easy to make, it’s ready in just 30 minutes! Full instructions are included in the recipe card below.

1. Sauté: Sauté the carrot, bell pepper, garlic, ginger, and chili flakes in oil until slightly softened.
2. Add other ingredients and cook: Add the broth, chicken breasts, onion whites, and salt. Cook until the chicken is cooked through.

3. Shred chicken: Remove the chicken to a cutting board and shred it.
4. Add chicken and noodles: Add the chicken back to the pot with the ramen, and cook. Stir in onion greens, soy sauce, and chili crunch. Serve hot.

How do I store Ramen Noodle Soup?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the broth and noodles separately if possible, to prevent the noodles from becoming too soft. Simply reheat the broth, and add the noodles just before serving.

Can I freeze Ramen Noodle Soup?

If you have a larger batch, you can freeze the broth and chicken for up to 3 months. I’d recommend cooking fresh noodles when you’re ready to enjoy your ramen again. Thaw the broth in the refrigerator overnight and reheat it on the stove, or in the microwave, for the best results.

Easy Ramen Noodle Soup Variations

• Make a vegetarian ramen noodle soup. Use vegetable broth and replace the chicken with tofu, or even add more vegetables like baby bok choy or sliced mushrooms for a vegetarian version.
• Turn up the heat. There are several ways to add more heat to this dish. Use chili oil to sauté the veggies, or add some chili oil on top of the dish at the end. Add some red pepper flakes, some diced chilis, or your favorite hot sauce to this dish for more spice.
• No ramen? Swap it out for spaghetti or spaghettini.

Serving Suggestions

For a complete Asian-inspired meal, top your flavorful soup with sesame seeds and pair it with sides like steamed edamame, gyoza (dumplings), a simple cucumber salad, or a soft boiled egg.

Ramen Noodle Soup is best served in large bowls to give you ample space to arrange your toppings beautifully.

You can even try some Air Fryer Broccoli or Air Fryer Green Beans on the side for more color and nutrients.

More Delicious Recipes with Noodles

Dinner

Instant Pot Swedish Meatballs and Noodles

Dinner

Slow Cooker Creamy Chicken Noodle Soup

Dinner

Crockpot Chicken and Noodles recipe

Dinner

Crock Pot Beef and Noodles

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Ramen Noodle Soup

Ramen Noodle Soup is made with instant ramen noodles and tender shredded chicken cooked in chicken broth, seasoned with fresh garlic, ginger, and chili flakes! It's packed with a ton of flavor that will have you coming back for more.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 340cal

Author Ashley Fehr

Ingredients

• 1 teaspoon oil
• 1 cup carrot matchsticks (or finely sliced or shredded carrot)
• ½ red bell pepper (finely sliced)
• 4 cloves garlic (finely chopped)
• 2 teaspoons minced ginger
• ⅛ teaspoon red chili flakes
• 6 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about 1 lb)
• 1 green onion (whites and greens separated)
• ½ teaspoon salt
• 2 packages instant ramen (seasoning packet removed) 55 grams or 2 oz each.
• 1 teaspoon low sodium soy sauce
• chili crunch (optional)

US Customary – Metric

Instructions

• In a large pot, add oil and heat over medium-high heat.
• Add carrot, bell pepper, garlic, ginger, and chili flakes and cook until slightly softened (about 3 minutes), stirring often.
• Add broth, chicken breasts, onion whites (keep out the greens) and salt. Bring to a simmer, cover, and reduce heat to medium-low. Cook about 10-15 minutes, until chicken is cooked through.
• Remove chicken to a cutting board and shred.
• Add chicken back to the pot with the ramen (you can break it into smaller pieces for shorter noodles). Cook 3 minutes or until noodles are al dente.
• Stir in onion greens, soy sauce and chili crunch if desired (you can also add a sprinkle of red chili flakes for additional heat). Serve.

Video

Notes

Ingredients and Substitutions:

• Vegetables: feel free to add your favorite veggies or swap these out for ones you have on hand. There are lots of vegetables that would work in here! Shiitake mushrooms, zucchini, snap peas, bok choy, sliced cabbage, and more would all be perfect here.
• Chicken broth: I choose low-sodium broth so that I can control the sodium. If you have salted broth, you may want to omit the salt and add it before serving. You can also choose vegetable broth and omit the chicken for a vegetarian meal.
• Chicken breasts: chicken breasts are lean and stay perfectly juicy when simmered in this soup, but you can also choose boneless, skinless chicken thighs if that is what you enjoy. You can also omit the chicken and add additional veggies.
• Put an egg on it: A lot of people enjoy their ramen noodle soup with a soft-boiled egg on top. I confess I am not one of those people, but you are more than welcome to add one if you prefer!

Storage

• Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the broth and noodles separately if possible, to prevent the noodles from becoming too soft. Simply reheat the broth, and add the noodles just before serving.
• Freeze: If you have a larger batch, you can freeze the broth and chicken for up to 3 months. I’d recommend cooking fresh noodles when you’re ready to enjoy your ramen again. Thaw the broth in the refrigerator overnight and reheat it on the stove, or in the microwave, for the best results.

Nutrition

Serving: 466grams | Calories: 340cal | Carbohydrates: 37g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1398mg | Potassium: 760mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5882IU | Vitamin C: 23mg | Calcium: 50mg | Iron: 3mg

The post Ramen Noodle Soup appeared first on The Recipe Rebel.

This easy Chai Cookies Recipe are soft and chewy, made with a homemade chai spice blend and coated with cinnamon sugar. They’ll quickly become a new favorite fall cookie recipe!

These Chai Cookies combine two of my favorite things: cookies and warm chai spices!

There are a lot of spices needed to make a truly delicious chai mix, but the effort is worth it (and you can sub in a prepared mix if you have one!).

Filled with all the delicious fall flavors, these chai sugar cookies are perfect for cozy nights by the fire with a cup of your favorite chai tea!

They’re made with a cinnamon sugar coating, like in my Snickerdoodle Recipe, for even more spiced goodness.

Whether you’re a huge chai fan or just looking for the perfect cookie to share with friends and family, this recipe is sure to impress.

Try my Soft Molasses Cookies recipe, Mint Hershey’s Kiss Cookies, Chocolate Crinkle Cookies, or one of these 31 Best Christmas Cookies for more holiday cookie treats!

Ingredients Needed:

• Butter: I use unsalted butter here to better control the salt content in the cookies. Make sure it’s at room temperature before mixing.
• Sugars: white granulated sugar and brown sugar are both used in these chai cookies to give them a great texture, color, and depth of flavor. We’ll use the white sugar for the coating too.
• Oil: a neutral flavored oil like canola oil or vegetable oil will help keep the cookies moist.
• Egg: to bind the ingredients.
• Vanilla: vanilla extract blends well with the spices, adding a sweet warmth to the cookies as well.
• Flour: all-purpose flour is perfect here. I haven’t tried this recipe with other types of flour.
• Cream of Tartar: a fool-proof way of giving these cookies their chewy texture (you can skip if you don’t have any).
• Baking Soda: to help the cookies rise slightly to be light and fluffy.
• Spices: use a combination of ground ginger, ground cinnamon, ground cloves, cardamom, ground nutmeg, and allspice for the chai flavor. You’ll need cinnamon for the coating too. You can swap this out with 1.5 teaspoons chai spice mix.

How to Make Homemade Chai Cookies

This recipe comes together easily! Full instructions are included in the recipe card below.

1. Beat butter, sugars, and oil: Beat the butter, sugars, and oil together.
2. Add egg and vanilla: Add the egg and vanilla extract, and beat until combined.

3. Mix in the dry ingredients: Add the flour, cream of tartar, baking soda, ginger, cinnamon, cloves, cardamom, nutmeg, and allspice.
4. Scrape sides of bowl: Be sure to scrape down the sides of the bowl with a spatula to ensure you’re using all the ingredients.

5. Coat dough balls in cinnamon sugar: Make cookie dough balls and roll them into a cinnamon-sugar mix.
6. Place on sheet and bake: Place 6 dough balls on each cookie sheet, and bake.

How do I store Chai Cookies?

Once your cookies have cooled to room temperature, store them in an airtight container or in a Ziploc bag on the counter for up to 7 days.

Can I freeze Chai Cookies?

Yes! Freezing these Chai Cookies is a great way to get a head start on your holiday treat prep.

Once the cookies have cooled to room temperature, store them in a freezer-safe container with parchment paper between each layer to keep them from sticking together. They’ll last in the freezer for up to 2 months. Defrost at room temperature when you’re ready to serve them again.

Alternatively, you can make the cookies up to the point of baking them and freeze the unbaked cookie dough balls. Simply flash-freeze the cookie dough balls on a lined baking sheet, then put them in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!

Tips and Notes

• Get the correct measurements. Use a digital kitchen scale to measure your dry ingredients for the most accuracy with this recipe, where needed. Measuring spoons are fine for measuring out the spices.
• Mixing tools. Use a stand mixer with a paddle attachment if you have one, or a large mixing bowl with an electric mixer, to mix your cookie dough efficiently.
• Cookie scoop. I like to use a 2 tablespoon cookie scoop for most cookies! I love that they all come out the same size.

Chai Sugar Cookie Recipe Variations

• Taylor Swift Chai Cookies. If you’re a Taylor Swift fan (or if you keep up with TikTok), you’ll have no doubt seen Taylor Swift’s Chai Cookies. Simply make an eggnog glaze to finish off these cookies instead of the cinnamon sugar coating I’ve used here to get the same effect.
• Add chocolate. Add some white chocolate chips to the dough for a chocolatey twist on this chai sugar cookie.

Serving Suggestions

These cookies pair perfectly with a glass of cold milk or a hot cup of chai tea on a cold, wintery day!

​Try my Caramel Frappuccino, Slow Cooker Cranberry Apple Cider, or my Slow Cooker Pumpkin Spice Latte for more fall-flavored drinks to go with these cookies.

More Easy Holiday Cookie Recipes to Try

Fall/Winter

Grandma’s Sour Cream Sugar Cookies

Desserts

Brown Sugar Pecan Cookies Recipe + VIDEO

Desserts

Frosted Lemon Sour Cream Sugar Cookies

Desserts

Chocolate Sour Cream Sugar Cookies Recipe

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Chai Cookies Recipe

This easy Chai Cookies Recipe are soft and chewy, made with a homemade chai spice blend and coated with cinnamon sugar. They'll quickly become a new favorite fall cookie recipe!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 24 servings

Calories 118cal

Author Ashley Fehr

Ingredients

Chai Cookies

• ½ cup unsalted butter room temperature
• ½ cup granulated sugar 100 grams
• ½ cup brown sugar 100 grams
• 1 tablespoon oil I use canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour fluffed and levelled* (260 grams)
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ⅛ teaspoon cardamom
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon allspice

Cinnamon Sugar

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
• In the bowl of a stand mixer, or in a large bowl with an electric mixer, beat the butter, sugars and oil on high until light and creamy (about 2-3 minutes).
• Add the egg and vanilla extract, and beat until combined.
• Add the flour (be sure to fluff it or weigh it!), cream of tartar, baking soda, ginger, cinnamon, cloves, cardamom, nutmeg and allspice and beat on medium speed until combined, scraping down the sides as necessary.
• In a small bowl, combine the sugar and cinnamon for the Cinnamon Sugar.
• Roll the cookie dough into 1″ cookie dough balls and roll them in cinnamon sugar. Place 12 of the dough balls on each cookie sheet.
• Bake for 8-10 minutes, until slightly puffed but not browned, they may have a slight sheen but not be gooey in the middle. Remove from the oven and allow to cool on the baking sheet for 10 minutes before removing to a cooling rack.

Notes

Ingredients and Substitutions:

• Butter: salted or unsalted butter will work just fine here!
• Flour: be sure to fluff or weigh the flour — this will help you to get thick, chewy cookies that are not thin or dry.
• Cream of Tartar: this helps to give the cookies a great chewy texture. You can omit if you must but I really recommend trying it!
• Spices: the spice list is long because we are essentially making our own chai spice. You can substitute this with 1½ teaspoons of prepared chai spice mix, or reduce or increase the spices according to your tastes. These cookies have a mild spice flavor, so there is room to add more if you like a really strong chai flavor.

Storage

• Storage: Once your cookies have cooled to room temperature, store them in an airtight container or in a Ziploc bag on the counter for up to 7 days.
• Freeze Cookies: Once the cookies have cooled to room temperature, store them in a freezer-safe container with parchment paper between each layer to keep them from sticking together. Defrost at room temperature when you’re ready to serve them again. 
• Freeze Cookie Dough Balls: Make the cookies up to the point of baking them, and freeze the unbaked cookie dough balls. Simply flash-freeze the cookie dough balls on a lined baking sheet, then put them in a freezer-bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding on a couple of minutes to the baking time!

Nutrition

Calories: 118cal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 28mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 129IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg

The post Chai Cookies Recipe appeared first on The Recipe Rebel.

This Hawaiian Chicken recipe is perfect for dinner on a busy weeknight for the whole family! Ready in just 30 minutes, with instructions on how to cook it on the grill or in the oven, you’ll want to save this delicious chicken recipe for later!

This Hawaiian Chicken will transport you to a tropical island with this fruity and tangy sauce!

Ok, maybe not quite. But this recipe is so easy it’ll feel like a breeze to make, and your mouth will be happily bathed in tropical flavors, at least!

We often have chicken for dinner, and this recipe is so quick and easy that it’s great for any day of the week.

The sweet and tangy pineapple sauce is so yummy! It makes a perfect chicken dinner, but you can use it on vegetable kabobs or with a different meats as well.

I’ve included instructions for how to use it for chicken on the grill or oven-baked — we often grill when it’s warm out and bake it when it’s chilly.

There are similar flavors in my Crock Pot Pineapple Chicken, and you could cook this recipe all in one pot to make Crockpot Hawaiian Chicken if you prefer!

For more Hawaiian inspired meals, try my Hawaiian Chicken Kabobs, these Hawaiian Chicken Burgers with Grilled Pineapple, or my Slow Cooker Hawaiian Chicken Rice Bowls!

Ingredients Needed:

• Pineapple Juice: preferably use unsweetened fresh pineapple juice here.
• Brown Sugar: adds a sweetness to the chicken marinade, and makes the sauce caramelize when cooked.
• Water: to make the base of the marinade. You can use a low-sodium chicken broth if you prefer.
• Soy Sauce: I always use low-sodium soy sauce and add salt. If you are using regular soy sauce, you may want to reduce the salt and season after it is cooked.
• Seasoning: a mixture of freshly minced garlic, fresh ginger, kosher salt, and red chili flakes will pack a flavorful punch with a bit of a kick.
• Chicken: I used boneless skinless chicken breasts, but you could use boneless chicken thighs with the skin off or on if you prefer.

How to Make Hawaiian Chicken Recipe

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

Marinate Chicken

1. Make marinade: Whisk together all marinade ingredients in a glass mixing jug. Reserve ½ cup and set aside.
2. Marinate chicken: Place chicken in a Ziploc bag or container and pour the remaining marinade over and around the chicken. Seal and turn to coat, then refrigerate to marinate.

Cook Chicken

• To Grill: Preheat the grill, then cook chicken, flipping once halfway through until done.
• To Oven-Bake: Preheat oven, place chicken in the prepared baking dish, and bake until done.

Make Hawaiian Sauce

1. Heat remaining sauce: Cook the remaining marinade in a small pot on the stovetop on medium heat until reduced slightly.
2. Thicken sauce: If desired, stir together a small amount of cornstarch and water to thicken the sauce. Serve with the cooked chicken.

Hawaiian Chicken Recipe FAQs

Tips and Notes

• Marinade. Make the marinade the day before you want to marinate your chicken. Store it in the refrigerator to mature the flavors and ensure they meld together fully, then use it with your chicken the next day.
• Marinating time. Chicken doesn’t need long to marinate, I’d recommend letting it sit in the sauce for 30 minutes to 2 hours. You could even just brush it onto the chicken during the last half of the cooking time.
• Meat Thermometer. Invest in a good meat thermometer to check the internal temperature of your chicken to check that it’s done. The internal temperature of the thickest part of the chicken will read 165 degrees F when it is done.

Hawaiian Chicken Recipe Variations

• Change the juice. If you don’t have pineapple juice, try mango! You can also use the juice from a can of pineapple if you are grilling pineapple slices or pineapple chunks alongside the chicken.
• Extra flavor. You can add some BBQ sauce, a little bit of Worcestershire sauce, Teriyaki Sauce, or your favorite hot sauce for some extra flavor and a bit of spice.
• Brown sugar. You can use almost any sweetener instead of brown sugar. Granulated white sugar, honey, maple syrup, or agave would be great.
• Seasoning. Fresh seasonings add so much flavor, but if need be you can substitute with dry ground spices like ground ginger or garlic powder: about ¼-½ teaspoon of dried per teaspoon of fresh.
• Swap the meat. This recipe would also work well with boneless chicken thighs or pork tenderloin. You can use it with bone-in chicken, but it will require additional cook time.
• Garnish. Top the chicken with some chopped green onions, freshly chopped herbs, and/or sesame seeds.

Serving Suggestions

Use this easy recipe to make chicken for wraps or to have in a salad bowl with greens and my Easy Broccoli Salad, or this Southwest Potato Salad.

Make it go a bit further by turning it into a complete meal with carby sides like my Instant Pot Mashed Potatoes Recipe, Roasted Red Potatoes, Instant Pot Jasmine Rice, or Air Fryer Potato Wedges.

Add some veggies on the side, like my Air Fryer Green Beans or Air Fryer Broccoli, or roasted red bell pepper and red onion!

We always have some bread with dinner as well, you can try my Garlic Bread or these Homemade Crescent Rolls too.

More Easy Chicken Recipes to Try

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Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Marry Me Chicken

Dinner

JUICY Air Fryer Chicken Breast

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Hawaiian Chicken Recipe

This Hawaiian Chicken recipe is perfect for dinner on a busy weeknight for the whole family! Ready in just 30 minutes, with instructions on how to cook it on the grill or in the oven, you'll want to save this delicious chicken recipe for later!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 397cal

Author Ashley Fehr

Ingredients

• ¾ cup unsweetened pineapple juice
• ½ cup brown sugar
• ¼ cup water
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons freshly minced garlic
• 2 teaspoons minced ginger
• ½ teaspoon salt
• ¼ teaspoon red chili flakes adds some heat but won’t make it really spicy
• 2 lbs boneless skinless chicken breasts

US Customary – Metric

Instructions

Make Marinade

• Whisk together all marinade ingredients (pineapple juice through red pepper flakes). Reserve ½ cup and set aside.
• Place chicken in a zip-top bag or container just a little bigger than the amount needed for the chicken (too big and the marinade won’t surround our chicken).

Marinade Chicken

• Pour the remaining marinade over and around the chicken. Seal and turn to coat.
• Allow the chicken to marinate for at least 30 minutes and up to 2 hours.

Grill

• Preheat grill to medium-high (about 400 degrees). Grill chicken for 15-20 minutes, flipping once halfway through until an internal temperature of 165 degrees F is reached.

Oven Cook

• Preheat oven to 400 degrees F and lightly grease a baking dish. Place chicken in the baking dish and bake for 20-25 minutes, until an internal temperature in the thickest part of the chicken reads 165 degrees F.

To Serve

• Meanwhile, cook the remaining marinade in a small pot on the stovetop on medium heat until reduced slightly. If desired, stir together a small amount of cornstarch and water to thicken the sauce. Serve with the cooked chicken.

Notes

Storage:

• Fridge: While the chicken is marinating, I don’t recommend refrigerating for more than 2 hours. Chicken is easily broken down by the pineapple juice so too long and it will become mushy. Leftovers can be stored in the fridge for up to 4 days.
• Freezer: you can freeze this recipe before and after cooking.
  Before: freeze chicken in the marinade, then thaw in the refrigerator overnight (it will marinate as it thaws). Cook as directed.
  After: freeze the cooked chicken in an air-tight container for up to 3 months. I recommend freezing in the sauce so that it stays moist as it thaws.

 

Nutrition

Calories: 397cal | Carbohydrates: 34g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 854mg | Potassium: 984mg | Fiber: 0.3g | Sugar: 31g | Vitamin A: 108IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg

The post Hawaiian Chicken Recipe appeared first on The Recipe Rebel.

These Chicken Lettuce Wraps are healthy, comforting, and so easy to make! Similar to P.F. Chang’s (if not better!) and you can have them any time you want from the comfort of your own home!

This easy recipe is a delicious Copycat of PF Chang’s lettuce wraps (with our own tastes and preferences added in, of course!). They’re the perfect size for an appetizer or as a side dish to a larger Asian-inspired meal!

With perfectly seasoned tender ground chicken and chopped vegetables, cooked in a delicious Asian sauce, and wrapped in fresh soft lettuce leaves, it’s healthy AND comforting.

Using soft lettuce leaves in place of normal tortilla wraps is a great way to make wraps low carb without compromising on any of the tasty fillings! We also love serving this over Baked Rice.

For some more Asian inspired dinner recipes, check out my One Pot Teriyaki Chicken, Rice & Vegetables, this Sweet and Sour Pork, my Pineapple Chicken, and this One Pot Chicken Chow Mein Recipe!

Ingredients Needed:

Sauce ingredients

• Soy Sauce: use low-sodium soy sauce to better control the saltiness of your sauce.
• Honey: adds sweetness to the sauce, you can use your favorite kind.
• Hoisin Sauce: you should be able to find this in the Asian food section of your local grocery store.
• Rice Vinegar: find this in the Asian food aisle as well, or use Apple Cider Vinegar in a pinch.
• Cornstarch: makes the sauce a little bit thicker, so that it doesn’t run out all over the place!
• Sesame Oil: adds some healthy fats and flavor to the sauce — if you don’t have any, you can skip it and don’t need to substitute it for another oil.

Lettuce Wraps

• Chicken: use lean ground chicken for these healthy lettuce wraps.
• Water Chestnuts: these are optional but I find they add a great flavor and texture to this dish (although my kids disagree).
• Onion: I used white onion for a strong savory flavor.
• Bell Pepper: I used red bell pepper, but any color will do. Bell peppers are great for adding a splash of color, but also great for nutrients, and the warmer the color of the pepper, the sweeter the flavor!
• Seasoning: a combination so freshly minced garlic, freshly minced ginger, kosher salt, and chili flakes will add so much flavor to this dish!
• Lettuce: The best lettuce to use for lettuce wraps is butter lettuce, but you can use another kind of lettuce if you like. Romaine lettuce hearts or iceberg lettuce will work too, it just might have more of a crunch to it.
• Garnish: use shredded cabbage, carrot matchsticks, fried noodles, and sesame seeds for garnish to add a bit of texture, and don’t forget some freshly chopped green onions for an added flavor!

How to Make Chicken Lettuce Wraps

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Cook chicken and veggies: Cook the ground chicken, water chestnuts (if using), onion, and bell pepper.
2. Add seasoning: Add garlic, ginger, salt, and chili flakes to the pan.
3. Make sauce: Combine all sauce ingredients (soy sauce, water, honey, hoisin sauce, rice vinegar, corn starch, and sesame oil) in a large bowl, and set aside.
4. Add sauce to chicken: Add the sauce and cook just until thickened. Serve in lettuce wraps with shredded cabbage, carrot matchsticks, fried noodles, green onions, sesame seeds, or toppings as desired.

Chicken Lettuce Wraps FAQs

Tips and Notes

• Dice veggies small. I recommend dicing the vegetables quite small so that you get the maximum flavor from them in this mince mix.
• Season to your preference. Adjust the amount of seasoning in the ground chicken mix to suit your own preference. Start with less and add more to taste!

Chicken Lettuce Wraps Variations

• Mix up the protein. You can use any kind of mince in these wraps. Ground beef, ground turkey, or ground pork would taste great. OR try making these Asian lettuce wraps with pulled pork from my Crockpot Pulled Pork recipe!
• Seafood. Make seafood lettuce wraps by using shrimp instead of ground chicken.
• Add veggies! Add whatever vegetables you want to bulk out this recipe and make to go further, while also adding more nutrients! Shiitake mushrooms are a great choice.
• Spice. Change up the spice level by using red pepper flakes instead of chili flakes, or add some cayenne pepper or hot sauce to the mix to heat it up!

Serving Suggestions

This Chicken Lettuce Wraps recipe is great to use as an appetizer or a meal on its own.

Serve with my Sweet and Sour Chicken recipe, or this Slow Cooker Mongolian Beef with Pineapple for a full Asian-inspired spread, with some Instant Pot Jasmine Rice and Air Fryer Broccoli on the side!

More Delicious Appetizer Recipes

Appetizers

Homemade Rotel Dip

Appetizers

Chicken Bacon Alfredo Potato Skins

Appetizers

Cream Cheese Fruit Dip

Appetizers

Garlic Parmesan Chicken Wings

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Chicken Lettuce Wraps

These Chicken Lettuce Wraps are healthy, comforting, and so easy to make! Similar to P.F. Chang's (if not better!) and you can have them any time you want from the comfort of your own home!

Course Main Course

Cuisine Asian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 300cal

Author Ashley Fehr

Ingredients

Sauce

• ¼ cup low-sodium soy sauce
• ¼ cup water
• 2 tablespoons honey
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

Lettuce Wraps

• 1 pound ground chicken
• 1 cup water chestnuts chopped optional
• ½ onion diced
• ½ bell pepper chopped
• 2 garlic cloves minced
• 1 teaspoon fresh ginger minced
• ½ teaspoon salt
• ¼ teaspoon chili flakes
• 1 head butter lettuce
• shredded cabbage, carrot matchsticks, fried noodles, green onions, and sesame seeds for garnish (as desired)

US Customary – Metric

Instructions

• In a large bowl combine all sauce ingredients (soy sauce, water, honey, hoisin sauce, rice vinegar, corn starch, and sesame oil). Set aside.
• Lightly grease a large skillet with non-stick spray. Cook ground chicken, (water chestnuts if using), onion, and bell pepper over medium-high heat, until chicken is browned and vegetables have softened slightly about 5-7 minutes.
• Add garlic, ginger, salt, and chili flakes to the pan. Cook for 1 minute.
• Add the sauce and cook just until thickened, about 2 minutes.
• Spoon on to separated lettuce leaves to make wraps. Serve with shredded cabbage, carrot matchsticks, fried noodles, green onions, sesame seeds, or toppings as desired.

Video

Notes

Store: Store the chicken mixture in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before assembling the wraps. Store the lettuce separately as the leaves will go soggy if stored with the chicken.

Freeze: You can freeze the chicken mixture for up to 3 months in a freezer-safe container or portioned in Ziploc bags.

Nutrition

Serving: 166g | Calories: 300cal | Carbohydrates: 29g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1312mg | Potassium: 899mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1853IU | Vitamin C: 23mg | Calcium: 39mg | Iron: 3mg

The post Chicken Lettuce Wraps appeared first on The Recipe Rebel.

One Pan Teriyaki Chicken and Rice with Vegetables is an easy, family-friendly meal that’s ready in just 30 minutes or less! It’s healthy, hearty, and just the perfect recipe for busy weeknights.

If you’ve been around here much, you might think this is an adaptation of my One Pan Teriyaki Chicken and Noodles.

Well, you’d be correct.

I spend a lot of time looking at the things you guys like, and think, “I wonder what else they might like?” So I’ll make a recipe with similar flavors or cooking methods, just to see.

Do they prefer rice or noodles? Chicken or beef? BBQ or Teriyaki? And every now and then I strike gold, and you love it.

But, as I’ve mentioned before, I really want to turn The Recipe Rebel into a one-stop shop where you can get a good variety of meals, desserts, snacks, and breakfast ideas.

Mostly healthy stuff, but some indulgent too. So I am going to keep adding different variations of the meals you obviously already love, to give you all the tips, tricks, and variations you need to make that easy weeknight meal even easier!

This delicious meal is so easy to make, with juicy chicken and a tangy homemade teriyaki sauce. Made with simple ingredients, this chicken teriyaki recipe really is a family favorite, so we have it with noodles or rice, depending on how we’re feeling!

I originally made this recipe with instant rice, which is great in a pinch.

However, over the last few years I’ve changed my tune and much prefer long grain rice over the quick stuff. I love the texture!

See my note in the recipe ingredients for how to adapt for Instant Rice.

If you like this recipe, you’ll also enjoy these Chicken Lettuce Wraps!

For more quick dinner ideas for the whole family, check out my Sweet and Sour Pork, these Air Fryer Quesadillas, and this Italian Sausage Gnocchi Soup.

Ingredients Needed:

• Oil: canola oil or another neutral-flavored oil will work well here. You can use olive oil or butter if you prefer, but the flavor will be slightly different.
• Chicken: Use boneless, skinless chicken breasts that you cut into cubes. You can use frozen chicken if you like but you’ll need to thaw it first to cut it into cubes.
• Seasoning: Salt and freshly ground black pepper make a simple seasoning mix for the chicken.
• Bell Peppers: green and red bell peppers add a great sweet and savory flavor, as well as some vibrant color and extra nutrients to this dinner.
• Carrot: use either freshly shredded carrots or carrot matchsticks — I love buying carrot matchsticks because they’re so easy to throw into meals or on a salad!
• Garlic & Ginger: fresh garlic and fresh ginger that you mince yourself is best in this recipe. You can use garlic powder or ground ginger in a pinch, but you’ll need about ⅓ of the amount.
• Broth: I love using low-sodium chicken broth in my recipes so that I can control the amount of added salt. If you’re using salted broth, you may want to reduce the amount of salt called for.
• Rice: use a long-grain white rice like Jasmine rice for this recipe. As mentioned above, I originally used instant rice in this recipe but have updated it as we now much prefer the texture of long grain rice. You can still use instant rice, but you’ll want to reduce the broth and increase the rice so you’re using 1 ½ cups of each.
• Peas: use frozen peas for some added color and nutrients.
• Soy Sauce: using a low-sodium soy sauce will enable you to control the amount of saltiness in the dish.
• Honey: this is the sweet element in the sweet and savory teriyaki sauce.
• Vinegar: plain white vinegar works fine, but you can use rice wine vinegar if you can find it.

How to Make One Pan Teriyaki Chicken and Rice

This one pan dinner is quick and easy to make. Full instructions are included in the recipe card below.

1. Cook chicken and peppers: Saute the chicken and peppers until beginning to soften.
2. Add carrots and seasoning: Add carrots, garlic, and ginger. Cook and stir briefly to liven up their flavors.
3. Add remaining ingredients: Add the broth, rice, peas, soy sauce, honey, and vinegar, and bring to a simmer.
4. Cook. Cover and cook, stirring often, then season to taste and serve.

One Pan Teriyaki Chicken and Rice FAQs

One Pan Teriyaki Chicken and Rice Variations

• Vegetarian. This recipe can easily be made vegetarian by skipping the chicken and using vegetable broth, though you might want to add in extra veggies to replace the chicken.
• Fruit. Pineapple is a great addition to teriyaki chicken! You could add some drained pineapple tidbits or chunks with the rice before simmering.
• Meat. Pork and beef are great options for this dish, simply saute them before adding the rice and broth.
• Garnish. Add some red pepper flakes for spice, or finely chopped fresh green onions, or sesame seeds to the top of the dish to garnish and add some extra flavor.

Serving Suggestions

This Teriyaki Chicken dish is filling, but we always have a side of bread with on our dinner table. Try my Garlic Bread, these morish Homemade Crescent Rolls or Mom’s Homemade Buns.

Serve this delicious dish with a side of fresh or frozen vegetables to add nutrients and make the dish go a bit further. Air Fryer Green Beans, Roasted Carrots, or Air Fryer Broccoli for well with the mix of sweet and savory flavors here.

More One Pot Meals You’ll Love

Dinner

Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)

Dinner

Slow Cooker Baked Ziti Recipe

Dinner

Instant Pot Swedish Meatballs and Noodles

Pasta

BEST Hamburger Helper Recipe

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One Pot Teriyaki Chicken, Rice and Vegetables

One Pan Teriyaki Chicken and Rice with Vegetables is an easy, family-friendly meal that's ready in just 30 minutes or less! It's healthy, hearty, and just the perfect recipe for busy weeknights.

Course Main Course

Cuisine Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 416cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 2 boneless skinless chicken breasts cubed
• salt and pepper
• ½ red bell pepper diced
• ½ green bell pepper diced
• 1 large carrot peeled and shredded or 1 cup matchstick carrots
• 2 teaspoons fresh minced garlic
• 1 teaspoon fresh minced ginger
• 2½ cups low-sodium chicken broth
• 1 cup long-grain white rice rinsed
• 1 cup frozen peas
• ½ cup low-sodium soy sauce
• ¼ cup honey
• 1 tablespoon vinegar

US Customary – Metric

Instructions

• In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken to the pan and cook until browned on the outside, about 2-3 minutes.
• Add peppers and cook for 3-4 minutes until crisp-tender. Add carrots, garlic, and ginger, and cook for 1 more minute, stirring continuously.
• Add broth, rice, peas (you can add them at the end for more texture if you prefer), soy sauce, honey, and vinegar, and bring to a simmer over medium-high heat.
• Cover, reduce heat to medium-low, and cook, stirring often, just until rice is al dente (be careful not to overcook). If the liquid is absorbed and the rice is not cooked, simply add additional liquid, ¼ cup at a time.
• Season to taste and serve.

Video

Notes

*Nutrition information is estimated and will vary depending on the exact serving size, types, and brands of products used.

**This recipe has been updated slightly from the original which used Instant Rice. You can find the old recipe here.

Storage:

• Store: Store this recipe in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Store leftovers in a freezer-safe container, or in Ziploc bags, and freeze for up to (or make a double batch), then thaw and reheat (I recommend on the stovetop) when you need a quick meal!

 

Nutrition

Serving: 435grams | Calories: 416cal | Carbohydrates: 67g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 1274mg | Potassium: 715mg | Fiber: 4g | Sugar: 22g | Vitamin A: 3363IU | Vitamin C: 48mg | Calcium: 52mg | Iron: 2mg

The post One Pot Teriyaki Chicken, Rice and Vegetables appeared first on The Recipe Rebel.

This easy homemade Sweet and Sour Pork recipe is made with onions, bell peppers, pineapple chunks, garlic, ginger, crispy pork, and a delicious sweet and sour sauce! This dish is a flavor bomb with every bite, it is so irresistible!

I love this easy sweet and sour pork recipe because it is super quick and so delicious! It’s perfect for a busy weeknight meal, served with rice and extra veggies.

Whenever we go to Chinese restaurants, I always eye their sweet and sour section.

I love the contrasting flavors of sweet peppers and pineapples, with acidic tomato, spicy ginger, and delicious garlic!

With this recipe, I can enjoy an amazing sweet and sour pork dish from the comfort of my own home, and it only takes 30 minutes to make.

If you love sweet and sour flavors, try my Sweet and Sour Chicken, these amazing Sweet and Sour Meatballs, and also my Sweet and Sour Smokies! Serve them all over this easy Baked Rice.

For other Chinese-inspired dinner ideas, try this Pineapple Chicken, and my delicious 30-Minute One-Pot Chicken Cow Mein.

Ingredients Needed:

• Pork: you’ll want a tenderloin cut that you can cut into 1-inch cubes. You can use pre-diced pork if you wish, but it’s easy to save money by slicing your own.
• Oil: for sautéeing the vegetables use canola oil, vegetable oil, or another neutral-flavored oil.
• Yellow Onion, Red & Green Bell Peppers: these vegetables all have a great savory flavor, that goes a bit sweet once they have been sautéed, as they caramelize slightly.
• Salt & Black Pepper: to enhance the flavors, use them to season to taste. The amount needed may depend on the sweetness of the pineapples that you have used.
• Ginger & Garlic: minced ginger and garlic pack a flavorful punch in this dish. They enhance the flavors of the vegetables and blend so well with the pineapple too.
• Cornstarch: used for thickening the sauce and also for coating the pork pieces to make them crispy. Cornstarch works much better than flour, so don’t substitute it. This also makes the recipe gluten-free.
• Pineapple: you will need pineapple chunks for the main dish, and also pineapple juice for the sauce.
• Sugar: packed brown sugar is great for adding rich caramel flavor to the sauce.
• Ketchup: for adding tomato flavor and also thickening the sauce slightly – any brand of tomato ketchup is fine.
• White Vinegar: you can also use apple cider vinegar but you’ll need a bit more of it if you substitute it.

How to Make Sweet and Sour Pork

This homemade sweet and sour pork is quick and easy to make. Full instructions are included in the recipe card below.

1. Make the sauce: Whisk together the pineapple juice, brown sugar, ketchup, vinegar, and cornstarch. Set aside.
2. Sauté vegetables: Heat oil in a large skillet and sauté the peppers and onions. Cook until peppers are slightly soft and onions are almost translucent. Remove from skillet and set aside.
3. Coat pork: Combine cornstarch, salt, and pepper in a Ziploc storage bag. Add pork cubes and shake to coat well.
4. Cook pork: Once the pan is free, cook the pork on each side until slightly browned. Add garlic and ginger and stir it in with the pork.
5. Combine ingredients: Add the peppers, onions, sauce mixture, and pineapple to the pan.
6. Cook together: Stir and heat together until the pork is cooked through and the sauce has thickened. Garnish and serve over rice, or as desired.

Sweet and Sour Pork FAQs

Tips and Notes

• For the pineapple. If you use a can of pineapple chunks make sure it is the “No Added Sugar” variety with 100% Pineapple Juice in it (not syrup) otherwise your sauce will be too sweet. If you use a fresh pineapple you can chop it into chunks and juice the remaining pineapple for the juice to the correct amount, or add from a carton of pineapple juice.
• For crispy pork: Use cornstarch and not flour for the best crispy pork in this recipe. You can cook the pork in an air fryer, or by deep frying it, but cooking it in a pan will make it quite crispy as it is.

Serving Suggestions

This Sweet and Sour Pork makes a great meal when served with White Rice, Brown Rice, or Noodles. For extra veggies on the side try my Air Fryer Broccoli, Roasted Carrots, or these Air Fryer Green Beans.

More Easy Dinner Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

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Sweet and Sour Pork

This easy homemade Sweet and Sour Pork recipe is made with onions, bell peppers, pineapple chunks, garlic, ginger, super crispy pork, and a delicious sweet and sour sauce! This dish is a flavor bomb with every bite, it is so irresistible!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 458cal

Author Ashley Fehr

Ingredients

Sweet and Sour Pork Sauce

• 1 cup pineapple juice unsweetened or reduce the sugar slightly – can be reserved from canned pineapple
• ½ cup brown sugar packed
• ¼ cup ketchup
• ⅓ cup white vinegar
• 2 tablespoons cornstarch

Sweet and Sour Pork

• 2 tablespoons canola oil
• 1 red bell pepper cut into 1″ pieces
• 1 green bell pepper cut into 1″ pieces
• 1 onion cut into 1″ pieces
• 1 lb pork tenderloin cut into 1″ pieces
• 3 tablespoons cornstarch
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1½ cups pineapple chunks

US Customary – Metric

Instructions

• In a medium bowl, whisk together the pineapple juice, brown sugar, ketchup, vinegar, and cornstarch to make the sweet and sour sauce. Set aside.
• Heat oil in a large skillet over medium-high heat.
• Add peppers and onions to the skillet. Cook until the peppers are slightly softened and the onions are almost translucent (you can leave them with a bit more of a crunch if you prefer). Remove from the skillet and set aside – do not wash the skillet.
• While the vegetables are cooking, combine cornstarch, salt, and pepper in a large bowl or Ziploc storage bag. Add the pork pieces to the bag and shake it coat well.
• Once the skillet is free, cook the pork on each side until slightly golden brown. Add more oil if needed. Add the garlic and ginger and cook for another minute.
• Next, add the cooked peppers, onions, sauce mixture, and pineapple to the fried pork pieces, stirring it occasionally, until the pork is cooked through and the sauce has thickened (about 3-4 minutes — the best way to know is to check the internal temperature of the pork pieces with a meat thermometer to ensure they are at least 145 degrees F, but pork will be nearly cooked even before you add the sauce).
• Garnish with chopped green onions and sesame seeds and serve over rice, or as desired.

Notes

Storage:

• Fridge: Store sweet and sour pork leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave for a couple of minutes until heated through.
• Freezer: Freeze the pork in a single layer in a freezer-safe container or Ziploc bag. Defrost thoroughly and reheat in the microwave or in an oven-safe container with foil on top in the oven.

Nutrition

Serving: 343grams | Calories: 458cal | Carbohydrates: 68g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 356mg | Potassium: 885mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1167IU | Vitamin C: 79mg | Calcium: 68mg | Iron: 2mg

The post Sweet and Sour Pork appeared first on The Recipe Rebel.

This Gingerbread Cake is moist, fluffy, and perfectly spiced with molasses, ginger, cinnamon, and nutmeg. Just 10 minutes to prep and the perfect Christmas dessert!

Holiday season rolls around and I know we’re all craving those classic flavors: pumpkin spice, peppermint, cranberry, and of course gingerbread!

I’ve already got Slow Cooker Gingerbread Pudding Cake and White Chocolate Gingerbread Poke Cake, so I decided it was time to make a classic Gingerbread Cake. No frills, just flavor!

I know it might not look like much, but this Gingerbread recipe is so incredibly delicious. It is mildly spiced but has big flavor (perfect if you have those who might be gingerbread skeptics).

I love it plain with sweetened whipped cream but it’s also delicious with caramel sauce or cream cheese frosting.

It is so fluffy and moist and perfect for the holidays!

Love Christmas baking? Check out these Christmas Desserts and these Easy Christmas Treats (no bake!).

Ingredients Needed:

• Butter: melted butter gives the Gingerbread Cake a super moist texture but makes it easy to mix (no electric mixer required!).
• Sugar: for sweetness, of course. It’s cake!
• Eggs: gives the cake structure so it can hold shape.
• Molasses: molasses is one of the signature flavors of gingerbread. It is rich and sweet!
• Hot Water: added with the molasses to keep the cake moist.
• All-Purpose Flour: spooned and leveled so you don’t end up with dry cake. You can likely sub for whole wheat flour, but I haven’t tried with this specific recipe so I can’t say for sure.
• Baking Soda: to maintain a light and fluffy texture.
• Spices: or cake is spiced with a mix of ground ginger, cinnamon, nutmeg, and salt.

How to Make Gingerbread Cake

Here’s a quick summary on making this gingerbread spiced cake. Full instructions can be found in the recipe card below!

1. Combine the wet ingredients: In a bowl, beat together butter and sugar until light and fluffy. Add eggs and beat again, then slowly add molasses and hot water until incorporated.
2. Add the dry ingredients: Add the flour, baking soda, and spices to the wet batter, then beat on low until smooth.
3. Spread into prepared baking dish — you can also use a 12 cup muffin pan to make cupcakes.
4. Bake: Spread the batter into a greased baking dish, then bake until a toothpick comes out clean.

Gingerbread Cake FAQs

Tips and Notes

• Like it spicier? This cake recipe is light in flavor, so it isn’t overly spicy. If you prefer a stronger flavor, increase the spices each by ½ teaspoon.
• Check the baking soda. It should be fresh. If it’s expired, it won’t serve its intended purpose which is to make the cake light and fluffy.
• Grease the baking dish. This makes it so much easier to remove the cake without it sticking.
• Check for doneness. To check that the cake is done, insert a toothpick into the center. If it comes out clean, it’s good to go. If it still has moist crumbs on it, it needs a few more minutes.
• Top it off. This cake is great as-is, but feel free to top it with Vanilla Buttercream Frosting, Whipped Cream, Maple Glaze, or a dusting of powdered sugar.

More Cake Recipes You’ll Love

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Easy Carrot Cake

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Pumpkin Cheesecake

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Gingerbread Recipe

This Gingerbread Cake is moist, fluffy, and perfectly spiced with molasses, ginger, cinnamon, and nutmeg. Just 10 minutes to prep!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 12 servings

Calories 339cal

Author Ashley Fehr

Ingredients

• 1 cup butter melted
• 1 cup sugar
• 3 eggs
• ⅓ cup molasses
• ¾ cup hot water
• 2 ½ cups all purpose flour
• 1 ½ teaspoons ground ginger
• 1½ teaspoons cinnamon
• 1 teaspoon baking soda
• ½ teaspoon nutmeg
• ½ teaspoon salt

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and lightly grease a 9×13 pan with non-stick spray.
• In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
• Add eggs and beat until smooth.
• Gradually add molasses and hot water (a little at a time), beating on low speed.
• Add the flour, ginger, cinnamon, baking soda, nutmeg, and salt and beat on low until smooth and combined.
• Spread into prepared pan and bake for 28-30 minutes, until a toothpick comes out clean. Set aside to cool.

Notes

*This Gingerbread cake recipe is light in flavor and not overly spicy. If you prefer a stronger flavor, you can increase the spices each by ½ teaspoon. We love it the way it is — not too overpowering and perfect for those people who are on the fence about strongly spiced gingerbread treats.

Tips and Notes:

• Check the baking soda. It should be fresh. If it’s expired, it won’t serve its intended purpose which is to make the cake light and fluffy.
• Grease the baking dish. This makes it so much easier to remove the cake without it sticking.
• Check for doneness. To check that the cake is done, insert a toothpick into the center. If it comes out clean, it’s good to go. If it still has moist crumbs on it, it needs a few more minutes.

 

Storing:

Baked Gingerbread Cake will last in an airtight container in the fridge for up to a week or in the freezer for up to 2 months. To serve again, simply thaw in the fridge or on the counter if frozen.

Nutrition

Calories: 339cal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 330mg | Potassium: 189mg | Fiber: 1g | Sugar: 24g | Vitamin A: 533IU | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 2mg

The post Gingerbread Cake appeared first on The Recipe Rebel.

This Slow Cooker Gingerbread Pudding cake is the perfect easy make-ahead dessert for the holidays. This spiced gingerbread cake bakes in the slow cooker to keep your oven free for other holiday recipes!

This Slow Cooker Gingerbread Pudding Cake was only my second crockpot dessert recipe. And after making it, I learned two things.

1. Slow Cooker Gingerbread Pudding Cake is insanely delicious.
2. I need to make desserts in the crockpot more often.

Now, I love a good Apple Spice Cake, Molasses Cookie or Gingersnap Cookie in the winter, but I firmly believe everything is better in pudding cake form…so I had to give this one a go.

I’d love to take all the credit for this wonder, but I’ve actually adapted it from a Taste of Home Slow Cooker cookbook. I just made it a little bit healthier by reducing the butter and using whole wheat flour!

This crockpot cake is so moist, perfectly spiced, and the perfect way to celebrate the holiday season. Serve it warm with a scoop of ice cream or topped off with whipped cream!

Try this Gingerbread Cake or these White Chocolate Gingersnap Oreos next!

Ingredients Needed:

• Butter: softened first so it can be easily incorporated with the other wet ingredients.
• Granulated Sugar: our sweetener!
• Egg: binds the ingredients together so the cake has some structure.
• Vanilla: adds flavor depth.
• Molasses: gives the cake that classic gingerbread flavor.
• Water: keeps the cake nice and moist as it bakes in the slow cooker.
• Flour: I usually use whole wheat flour, but you can totally use all-purpose flour as well.
• Baking Soda: keeps the texture lighter and fluffier.
• Spices: cinnamon and ginger, salt, and ground nutmeg
• Topping: we’re making a simple topping with brown sugar, hot water, and melted butter.

How to Make Slow Cooker Gingerbread Pudding Cake

Once the cake batter and topping are made, this cake is so hands-off. Just combine, get the crockpot cooking, and you can walk away til it’s done!

Full instructions are included in the recipe card below.

1. Combine the wet ingredients: Use an electric mixer to beat butter and sugar together. Add egg and beat, then mix in vanilla, molasses, and water.
2. Add the dry ingredients: Add all the dry ingredients to the bowl, mix it all up, then transfer the mixture to a greased crockpot.
3. Top and cook: Sprinkle the batter with brown sugar, then mix together butter and hot water. Pour that on top. Cover and cook on high for 2.5-3 hours.

Slow Cooker Pudding Cake FAQs

Tips and Notes

• Grease the crockpot. This prevents the cake from sticking to the bottom during the long cook time.

• Trust the process. I’ll be honest. I was a little nervous about this cake not working. I mean, you pour the batter in, it looks a little gross, and it doesn’t seem like you add enough brown sugar to justify the extra liquid on top…but trust me. It just works!
• Serve warm. This cake is so good warm with a scoop of ice cream or whipped cream!
• Need extra time? I cooked my cake on high for about 2.5-3 hours and it was perfect. If you do need it to go a little longer, however, I’m sure you could cook for 2.5 hours on high, then set it to low for a bit longer.

More Slow Cooker Desserts You’ll Love

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Slow Cooker Caramel Apple Pudding Cake

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Easy Crockpot Blackberry Cobbler Recipe + VIDEO

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Slow Cooker Cranberry Apple Cobbler

Desserts

Slow Cooker Peach Cobbler Recipe

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Slow Cooker Gingerbread Pudding Cake

This Slow Cooker Gingerbread Pudding cake is the perfect easy make-ahead dessert for the holidays. This spiced gingerbread cake bakes in the slow cooker to keep your oven free for other holiday recipes!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 6 servings

Calories 393cal

Author Ashley Fehr

Ingredients

• 1/4 cup butter softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1/2 cup molasses
• 1 cup water
• 1 1/4 cups whole wheat flour or sub all purpose
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg

Topping

• 6 tablespoons brown sugar
• 3/4 cup hot water
• 1/4 cup butter melted

US Customary – Metric

Instructions

• With an electric mixer, beat butter and sugar until combined. Add egg and beat until combined. Add vanilla, molasses and water and beat (start on low!) until combined. There might be a few flecks of butter unincorporated, but that’s okay.
• Add the flour, baking soda, cinnamon, ginger, salt and nutmeg and beat until combined. Pour into greased 3-4 quart slow cooker.
• Sprinkle batter with brown sugar. Combine hot water and melted butter and pour over brown sugar (no stirring!).
• Cover with the lid and cook on high for 2.5-3 hours. Serve warm with ice cream or whipped cream.

Video

Notes

Notes:

• Grease the crockpot. This prevents the cake from sticking to the bottom during the long cook time.

• Trust the process. I’ll be honest. I was a little nervous about this cake not working. I mean, you pour the batter in, it looks a little gross, and it doesn’t seem like you add enough brown sugar to justify the extra liquid on top…but trust me. It just works!
• Serve warm. This cake is so good warm with a scoop of ice cream or whipped cream!
• Need extra time? I cooked my cake on high for about 2.5-3 hours and it was perfect. If you do need it to go a little longer, however, I’m sure you could cook for 2.5 hours on high, then set it to low for a bit longer.

Storing:

Leftover Gingerbread Pudding Cake will last in an airtight container in the fridge for up to 3 days. To reheat, simply warm individual portions in the microwave!

Nutrition

Calories: 393cal | Carbohydrates: 59g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 397mg | Potassium: 527mg | Fiber: 2g | Sugar: 41g | Vitamin A: 510IU | Calcium: 85mg | Iron: 2.5mg

The post Slow Cooker Gingerbread Pudding Cake appeared first on The Recipe Rebel.