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.

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.

This One Pot Chicken Chow Mein is a fast and healthy dinner the whole family will love! Loaded with juicy chicken, bell peppers, cabbage, peas and carrots, it’s ready in about 30 minutes!

A Quick and Healthy One-Pot Dinner

It doesn’t matter what time of year it is, life always seems to be busy!

With 3 kids aged pre-school to grade 4, we are always on our toes, and healthy, one pot dinners are our go-to’s most days.

I know that this is not a traditional chow mein recipe, but it is my take on chow mein with simple ingredients that we usually have on hand. If you’re looking for a totally authentic recipe, you are welcome to look somewhere else

Love one pot pastas? Check out this Cajun Chicken Pasta and this Feta Pasta with Dill next!

What’s the Difference Between Chicken Chow Mein and Chicken Lo Mein?

Like I said, I will never profess to know anything about cooking authentic Asian food, but I do my best and this is one recipe we all love. I load it up with veggies and there are no fights at dinner time. 

However, if you wanted to make this recipe more authentic, you could turn it into a more traditional chow mein or lo mein without too much hassle. 

What’s the main difference? Basically, it’s about the cooking technique. Both dishes start with Chinese egg noodles that have been cooked al dente. From there, chow mein dishes are made with stir-fried noodles topped with savory sauce, veggies, and/or meat. In lo mein dishes, the noodles are cooked briefly in the sauce along with the other ingredients.

As a one-pot dish, this easy chicken chow mein recipe doesn’t exactly take either approach. It may not be authentic, but it is flavorful, easy, healthy, and fast! You can have dinner on the table in less than 30 minutes!

If you love Asian-inspired chicken dinners, you might also like these Chicken Lettuce Wraps or this Teriyaki Chicken!

Recipe Ingredients

Let’s take a look at the ingredients for this easy recipe. Most If you’re not sure whether hoisin sauce is worth an extra purchase, just do it. It adds so much amazing flavor and you will find yourself using it over and over. (Note: To see the recipe card with amounts and nutrition info, scroll to the bottom of this post!)

• Oil: I use canola oil for gently cooking the chicken and veggies, but you could substitute any oil you prefer. Just make sure it has a reasonably high smoke point—you don’t want to ruin the flavor of a more delicate oil. Sesame oil is a common choice, but has a strong flavor so I would recommend just using a little for finishing.
• Chicken: Breasts are my go-to, but chicken thighs would also be fine. They should be boneless and cut into cubes.
• Fresh Vegetables: Red bell pepper, snap peas, shredded cabbage (or coleslaw mix), and matchstick carrots are a colorful and easy combination. However, feel free to substitute your favourites!
• Garlic: Freshly minced garlic is my favorite, but garlic powder is also fine. 
• Ginger: Again, I like to use minced fresh ginger, but the recipe will still be super tasty with powdered ginger.
• Red Pepper Flakes:  These can be omitted for a milder dish, or you can use a couple of pinches of cayenne for more heat.
• Broth: To give our one-pot pasta more flavor, I use chicken broth instead of water to cook the pasta. You can also use vegetable broth or water, depending on what you have or prefer.
• Soy Sauce and Hoisin Sauce: These two Asian sauces combine to make the perfect easy chow mein sauce! 
• Noodles: You’ll need a box (375 grams or about 13 ounces) of whole grain spaghettini pasta, or an equal amount of dried ramen or chow mein noodles.
• Water and Cornstarch: These are optional, for thickening the sauce.

How to Make One Pot Chicken Chow Mein

To make this recipe, you’ll need to saute everything briefly and then simmer to cook through. It’s easiest and fastest if you get your ingredients prepped and ready to go before you start the cooking process!

See the detailed recipe down below in the recipe card.

1. Cook the Cubed Chicken. Place a large skillet on the stove over medium-high heat. Add the oil and allow it to heat for a few seconds. When the oil is hot, add the chicken and saute or stir-fry until the chicken cubes are mostly browned.
2. Cook the Vegetables. Add the bell peppers, peas, cabbage and carrots (or whatever veggies you choose) and cook for a few minutes, until the veggies are softened slightly.
3. Add the Aromatics. Stir the garlic, ginger, and pepper flakes into the mixture, and cook for one minute release their fragrances and flavors.
4. Add Liquids and Noodles. Stir in your broth of choice (or water), the soy sauce, and the hoisin sauce. Bring everything to a boil over medium-high heat. Gently drop in the noodles, and reduce the heat to medium.
5. Finish Cooking. Cook the pasta along with the other ingredients uncovered for about 5 minutes. Stir the pasta frequently to keep it from clumping and sticking (we don’t want no clumps!). Once most of the liquid has been absorbed, cover the pot and cook everything for 3-4 more minutes, until pasta is al dente or cooked to your preference. 
6. Enjoy! At this point, you can serve the pasta. If you want a thicker sauce, mix a bit of corn starch with water, and stir the mixture into the pot. The sauce will thicken as you stir.

Tips and Variations

This dish is so, so flexible! You can change the pasta, the protein, the veggies, and even how you prepare it. As you know, I’m not a big fan of rules here, so you do your thang! Here are a few ideas

• Protein: This dish works well with lean cubed boneless pork chops, cubes of firm, well-drained tofu, or even browned ground beef. I don’t recommend using cubes of steak, because they may over- or under-cook (depending on the cut). And if you’re into batch cooking or meal prep, you can made a big batch of Instant Pot Shredded Chicken and setting some aside for this Chicken Chow Mein!
• Veggies: You might want to mix up the veggies. Onions, broccoli, cauliflower, asparagus, snow peas, bean sprouts, green onions, bok choy, water chestnuts… the choices are endless! 
• Two Pots? If you like, you can cook the noodles in the broth separately from the stir-fried, saucy veggies and chicken. Cook them until al dente, and then give them a quick stir-fry in a skillet to get a crispy pan-fried texture. Yum!

Serving Suggestions

This one-pot meal is complete in itself, but if you’d like to add an extra dish or two, one of these simple takeout-style recipes would be a great choice! Meal prep is easy if you make several main dishes one night per week, and set the leftovers aside (or freeze them) to use later in lunches, etc.

• Mongolian Beef: Set it and forget it! This Mongolian Beef with Pineapple is great over your favorite rice or noodles.
• Grilled Chicken: Sweet and Spicy Coconut Grilled Chicken? How can I put this… you need this chicken in your life! And you don’t have to use an outdoor grill. It cooks up just as perfectly on a grill pan or cast iron skillet.
• Sweet and Sour Chicken: Another slow-cooker favorite, this easy Crockpot Sweet and Sour Chicken is a sticky, sweet, and tangy main course the whole family will adore.

How to Store and Reheat Leftovers

Store this pasta in airtight containers in the refrigerator. It will keep for up to 3 days. 

The best way to reheat saucy pasta is in the microwave or in a covered skillet. Reheating in the pot may result in a scorched bottom layer and cold top layer!

• To Microwave: Place the desired portion in a shallow layer on a plate and microwave for 10-30 seconds at a time until hot. Stir to prevent hot and cold spots.
• To Reheat on the Stove: Place the desired portion in a shallow layer in a skillet. Add a splash of water or broth if the pasta seems dry. Heat on low, covered, until the dish is steaming hot.

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One Pot Chicken Chow Mein

Loaded with juicy chicken, bell peppers, cabbage, peas and carrots, this One Pot Chicken Chow Mein is a fast and healthy dinner the whole family will love!

Course Main Course

Cuisine American, Asian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 372cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 3 boneless skinless chicken breasts, cubed
• 3 cups shredded cabbage or coleslaw mix
• 2 large carrots peeled and shredded
• 1 red pepper thinly sliced
• 1 cup stringless snap peas
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• ¼-½ teaspoon red pepper flakes
• 4 cups chicken broth*
• ⅓ cup soy sauce*
• ⅓ cup hoisin sauce
• 375 grams whole grain spaghettini pasta (or an equal amount of dried ramen or chow mein noodles)
• 2 tablespoons water optional
• 1 tablespooon corn starch optional
• honey for sweetening optional

US Customary – Metric

Instructions

• Add oil to a large pot and cook chicken over medium-high heat, just until mostly browned.
• Add pepper, peas, cabbage and carrot and cook for 2-3 minutes, until veggies are softened slightly.
• Add garlic, ginger, and pepper flakes and cook 1 minute.
• Stir in broth, soy sauce and hoisin sauce and bring to a boil over medium-high heat. Add pasta and reduce heat to medium.
• Cover and cook, stirring every couple of minutes so that the pasta doesn't stick together (we don't want clumps!), until al dente or desired tenderness is reached.
• If desired, combine corn starch and water and stir into pasta to thicken sauce. You can also add a tablespoon or so of honey to balance out the soy sauce if needed. Serve.

Video

Notes

*If you are using low sodium broth and soy sauce, add 1 teaspoon salt. 

Nutrition

Serving: 434grams | Calories: 372cal | Carbohydrates: 60g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1438mg | Potassium: 629mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4272IU | Vitamin C: 50mg | Calcium: 71mg | Iron: 4mg

More Easy One Pot Recipes

• Chicken Tortellini Soup
• Healthy One Pot Spaghetti and Meat Sauce
• Taco Mac

The post One Pot Chicken Chow Mein Recipe + VIDEO appeared first on The Recipe Rebel.

This Pineapple Chicken is the perfect combination of sweet, savory, and spicy. It’s packed with tender chicken, juicy pineapple, and red bell pepper. Ready in just 25 minutes!

We are big pineapple lovers here! This Pineapple Chicken was an instant hit with the family — they love it almost as much as they love this Pineapple Upside Down Cake, this Pineapple Coconut Cake, or this Pineapple Smoothie 😉

Now, we’ve already made crockpot pineapple chicken, but sometimes I’m craving its sweet and savory flavors and I don’t have three hours to wait for it to cook.

That’s where this stovetop Pineapple Chicken comes in.

This recipe is packed with tender bites of chicken in a gooey, sweet, slightly spicy pineapple sauce—and it’s ready in just 25 minutes!

Ingredients needed for Pineapple Chicken:

• Pineapple Sauce: we’re making up a gooey, sweet, tangy, spicy pineapple sauce with pineapple juice, brown sugar, apple cider vinegar, hoisin sauce, cornstarch, minced garlic and ginger, salt, and red pepper flakes.

• Cornstarch, Salt, and Black Pepper: we coat the chicken pieces in cornstarch and seasonings to help add flavor and absorb moisture. This gives the exterior that crispy texture!
• Chicken Breast: I use boneless and skinless chicken breast cut into 1/2-3/4″ pieces. You could also use chicken thigh, but it may take slightly longer to cook.
• Oil: you’ll use oil to cook the pepper and brown the chicken before adding the pineapple sauce.
• Red Bell Pepper: adds some color and a boost of nutrition
• Pineapple Chunks: I use canned pineapple chunks but you could chop up fresh pineapple and use that instead.

How to make Pineapple Chicken

1. Make the pineapple sauce: In a bowl, whisk together all of the pineapple sauce ingredients. Set aside.
2. Coat the chicken: In a baking dish or ziplock bag, combine cornstarch, salt, and pepper. Add in the chicken pieces and toss until fully coated.
3. Cook the pepper: Heat a skillet over medium-high heat and add in 1 tablespoon of oil. Add in the pepper and cook until crisp-tender. Remove from the pan.
4. Brown the chicken: In the same pan, add another tablespoon of olive oil and the chicken pieces. Cook until golden-brown.
5. Combine: When the chicken is browned, add the sauce, peppers, and. pineapple to the skillet. Cook until the sauce is thickened and the chicken is cooked through.

FAQs

Variations

• Add other veggies. Feel free to cook any veggies you like along with the red bell pepper. Try broccoli, snap peas, carrots, green beans, mushrooms, you name it.
• Make it spicier. This dish already has a kick of heat from the red pepper flakes, but if you like an even spicier sauce, mix in a drizzle of Sriracha!

Serving suggestions

Serve this chicken and pineapple sauce over a bed of white or brown rice and with a side of your favorite veggie. I love roasted green beans or steamed broccoli!

More sweet chicken recipes you’ll love

Dinner

Honey Garlic Chicken

Dinner

Homemade Sweet Chili Grilled Chicken

Dinner

Slow Cooker Sweet and Sour Chicken (Crockpot)

Dinner

Teriyaki Chicken

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Easy Pineapple Chicken

This Pineapple Chicken is the perfect combination of sweet, savory, and spicy. It's packed with tender chicken, juicy pineapple, and red bell pepper. Ready in just 25 minutes!

Course Main Course

Cuisine American, Chinese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 5 servings

Calories 404cal

Author Ashley Fehr

Ingredients

Pineapple Sauce

• 1 cup pineapple juice*
• ⅔ cup brown sugar
• ¼ cup apple cider vinegar (or sub white vinegar)
• 3 tablespoons hoisin sauce
• 2 tablespoons corn starch
• 2 teaspoons minced garlic (about 2 cloves)
• 1 teaspoon minced ginger
• ½ teaspoon salt
• ⅛ teaspoon crushed red pepper flakes

Pineapple Chicken

• ¼ cup corn starch
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 1 pound boneless, skinless chicken breasts (2-3 breasts) cut into ½-¾" pieces
• 2 tablespoons oil (divided)
• 1 red bell pepper (cut into ½" pieces)
• 1½ cups pineapple chunks

US Customary – Metric

Instructions

Pineapple Sauce

• Whisk together pineapple sauce ingredients (juice, brown sugar, vinegar, hoisin sauce, corn starch, garlic, ginger, salt and crushed red pepper flakes). Set aside.

Pineapple Chicken

• Combine corn starch, salt and pepper in a baking dish or large zip-top bag. Add chicken pieces and toss to coat well.
• Heat a large skillet over medium-high heat and add 1 tablespoon oil.
• Cook pepper for 2-3 minutes, just until crisp-tender. Remove from pan with a slotted spoon.
• Add remaining 1 tablespoon oil and chicken pieces. Cook chicken on each side for 2-3 minutes, until light golden brown.
• Add sauce, peppers and pineapple to the skillet and cook just until sauce is thickened and chicken is cooked through (chicken will reach an internal temperature of 165 degrees F).
• Serve over rice or as desired.

Video

Notes

*I get 1 cup pineapple juice and 1 ½ cups pineapple from one 540 ml can of pineapple chunks.

Storage:

Leftover pineapple chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then microwave or warm on the stove until heated through.

Nutrition

Serving: 247grams | Calories: 404cal | Carbohydrates: 61g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 739mg | Potassium: 609mg | Fiber: 2g | Sugar: 47g | Vitamin A: 826IU | Vitamin C: 44mg | Calcium: 57mg | Iron: 1mg

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This Slow Cooker Mongolian Beef with Pineapple is made up of tender strips of steak cooked low and slow in a rich, sweet, sticky, and slightly spicy sauce. It’s a classic Asian takeout dish you can easily make right at home!

Serve over cooked rice, quinoa, or even cauliflower rice!

At our house, we love Asian food. But I’ll be the first to admit that I’m no expert in Asian cooking. Which is why I’m sharing my good friend Kelly’s recipe from her cookbook, “The Asian Slow Cooker.”

I’ll be honest, there are so many amazing recipes in this cookbook that I had a hard time choosing which to share.

But this Slow Cooker Mongolian Beef with Pineapple was calling to me.

Why? Because 1. It’s tender beef cooked in a sweet, spicy, sticky sauce (hello, that sounds way too good to pass up), and 2. I’m mildly obsessed with pineapple. I put it in everything (BBQ sauce, fruit crisps, squares, meatballs, and lasagna.)

Okay, maybe the obsession is not so mild.

Why is it called Mongolian Beef?

Although the name Mongolian Beef often leads people to believe that the dish originated in Mongolia, this classic Asian meal actually originated in Taiwan.

The name Mongolian Beef refers instead to the Mongolian BBQ style of cooking—not the place!

Slow Cooker Mongolian Beef ingredients and substitutions:

• Cornstarch, Baking Soda, Salt, and Pepper: coats the beef to add flavor and absorb moisture so it can get that nice, crispy finish as it browns.
• Canola Oil: used to brown the beef before adding it to the slow cooker which locks in moisture and flavor.
• Steak: you can use flank steak or sirloin steak depending on what you prefer. Flank steak is the classic cut of meat for Mongolian beef.
• Beef Broth, Brown Sugar, Hoisin Sauce, Thai Sweet Red Chili Sauce, Minced Garlic, and Minced Ginger: these ingredients make up a sweet, spicy sauce for the steak. If you like a bit of extra heat, try adding a drizzle of sriracha or a sprinkle of red pepper flakes!
• Pineapple Chunks: I use canned pineapple chunks. Don’t forget to reserve the juice! You’ll use that for the cornstarch slurry.
• Pineapple Juice and Cornstarch: makes up a cornstarch slurry which helps thicken the sauce.
• Matchstick Carrots: if you don’t like carrots feel free to leave these out, but they do add a nice crunch and a little bit of color.
• Green Onions: optional, for garnish.
• Hot Cooked Rice: you can use white rice, brown rice, quinoa, or even cauliflower rice for a low carb option.

How to make Slow Cooker Mongolian Beef

This easy slow cooker dinner takes just 25 minutes to prep!

1. In a large ziploc bag, combine cornstarch, baking soda, salt, and pepper. Add in the beef and shake until coated.
2. Heat oil in a large skillet, add in the coated beef, and sear for 1-2 minutes per side. Transfer to your slow cooker.
3. In a bowl, whisk together soy sauce, broth, sugar, hoisin sauce, chili sauce, garlic, and ginger.
4. Pour the sauce into the slow cooker with the beef, then cover and cook on low for 3-4 hours.
5. About 30 minutes before serving, whisk together cornstarch and pineapple juice. Pour that into the slow cooker, then add in pineapple chunks and carrots.
6. Cover again, turn the slow cooker to high, and cook for 30 minutes or until the sauce thickens to your liking.

What cut of meat to use for Mongolian beef?

The classic cut of meat for Mongolian beef is flank steak. It’s tougher than other cuts of beef, but it becomes super tender in the slow cooker.

If you don’t love flank steak, feel free to use sirloin steak, skirt steak, or round steak instead.

Can you put raw beef in the slow cooker?

Technically, yes, but I like to brown it first. This helps lock in moisture and flavor. It also gives the beef a crispier exterior which really takes this dish to another level.

Tips and tricks for making mongolian beef

• Slice against the grain. This shortens the long muscle strands which makes the beef more tender.
• Reserve the pineapple juice. Drain but don’t discard the juice from the canned pineapple. You’ll use it in the recipe.
• If you don’t like pineapple, check out my classic slow cooker Mongolian beef instead.
• Add more heat. Kelly’s original recipe had red chili flakes in the sauce. Since I’m cooking for the kiddos I left it out, but if you like spice feel free to add it back in!

Serving suggestions

I recommend serving this Mongolian beef over cooked brown rice (this Instant Pot Brown Rice is our favorite!) and topped with green onions for garnish.

You can also serve it over white rice, quinoa, or even cauliflower rice for a low carb option.

How to store leftover Mongolian beef

Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.

To enjoy again, thaw in the fridge if frozen, then microwave or warm on the stove with a splash of pineapple juice or water to thin the sauce (if necessary.)

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Slow Cooker Mongolian Beef with Pineapple

This Slow Cooker Mongolian Beef is sweet, sticky and a little spicy and loaded with pineapple! It’s your new favorite Asian takeout dish made at home in the crockpot!

Course Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 4 servings

Calories 576cal

Author Ashley Fehr

Ingredients

• 1/2 cup plus 1 ½ tablespoons corn starch divided
• 1 teaspoon baking soda optional
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons canola oil
• 1 1/2 lbs flank or sirloin steak sliced thinly
• 1/2 cup low sodium soy sauce
• 2/3 cup beef broth
• 1/3 cup brown sugar packed
• 2 tablespoons hoisin sauce
• 1 tablespoon Thai sweet red chili sauce
• 1 teaspoon minced garlic
• 1 teaspoon fresh minced ginger
• 1/4 cup reserved pineapple juice
• 1 cup canned pineapple chunks drained and juice reserved
• 1/2 cup matchstick carrots
• green onions
• hot cooked rice

US Customary – Metric

Instructions

• In a large ziploc bag, combine corn starch, baking soda, salt and pepper. Add beef and shake until coated.
• Heat oil in a large skillet and sear the beef, about 1-2 minutes per side, before adding to the slow cooker.
• In a medium bowl, whisk together the soy sauce, broth, sugar, hoisin sauce, chili sauce, garlic and ginger until combined and pour over beef. Cover with lid and cook on low for 3-4 hours.
• About 30 minutes prior to serving, whisk together the remaining 1½ tablespoons corn starch and pineapple juice. Add to the slow cooker along with the pineapple and carrots.
• Cover, turn to high, and cook 30 minutes until the sauce thickens. If sauce becomes too thick, thin with a little more pineapple juice.
• Garnish with green onions and serve over hot cooked rice.

Notes

Recipe from “The Asian Slow Cooker” by Kelly Kwok

 

Leftovers:

Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.

To enjoy again, thaw in the fridge if frozen, then microwave or warm on the stove with a splash of pineapple juice or water to thin the sauce (if necessary.)

 

Tips:

• Slice against the grain. This shortens the long muscle strands which makes the beef more tender.
• Reserve the pineapple juice. Drain but don’t discard the juice from the canned pineapple. You’ll use it in the recipe.

Nutrition

Calories: 576cal | Carbohydrates: 79g | Protein: 40g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 104mg | Sodium: 1914mg | Potassium: 941mg | Fiber: 3g | Sugar: 44g | Vitamin A: 2745IU | Vitamin C: 16.2mg | Calcium: 99mg | Iron: 4.3mg

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

This Instant Pot Teriyaki Chicken and Rice is an easy dinner recipe made completely in one pot! Loaded with vegetables and covered in a sweet, tangy teriyaki sauce that cooks all together. A healthy dinner that comes together in minutes with no extra pots!

See the step by step video down in the recipe card.

We’re back with the next instalment in my Instant Pot recipes: Instant Pot Teriyaki Chicken and Rice!

If you’ve been following along, you know that we started pretty basic, with things like How to Cook Frozen Chicken Breasts in the Instant Pot, Juicy Instant Pot Chicken Breasts, and Instant Pot Shredded Chicken, but things are starting to get exciting here.

This is one of those recipes that I was pretty sure was going to be a big fail, but when I pulled off that lid I was pleasantly surprised! I couldn’t believe that it cooked up so nicely and I didn’t even get one of those nasty “burn” warnings (you better believe it’s happened before!).

The sauce in this Instant Pot Teriyaki Chicken and Rice adds great flavor, the chicken is incredibly moist and dinner is ready in about half an hour (mostly hands off!).

I wanted to try this in the pressure cooker because of how much we all love this One Pot Teriyaki Chicken, Rice and Vegetables has been here on The Recipe Rebel. It’s a quick meal that’s loaded with protein and veggies!

It’s also one my kids will eat enthusiastically, so it’s a winner around here for sure.

Tips and Tricks for Making this Instant Pot Teriyaki Chicken and Rice:

• I use boneless, skinless chicken breasts for a lean, healthy meal, but boneless, skinless chicken thighs would work great, too! You don’t need to add any extra cook time.
• If you want to make this a vegetarian meal, simply omit the chicken and bump up the veg.
• If you want to make this a gluten-free meal, simply read all of your ingredients carefully to be sure there are no issues, as all of the ingredients themselves are gluten-free.
• I don’t recommend using any other rice for this recipe, as they all require different amounts of liquid and cook time. This recipe was originally written using brown rice, but I have since updated it to use long grain white rice as it cooks in the same amount of time as the chicken and is more foolproof!

More Instant Pot recipes you’ll love!

If you’re still new to the Instant Pot or you just love easy dinners, check out my complete list of Easy Instant Pot recipes — there are so many good ones in here!

Here are a few of our other favorites:

• This Instant Pot Chicken and Dumplings is perfect healthy, fall comfort food!
• Instant Pot Chili is a great prep ahead and freezer meal, so be sure to make a big batch.
• Easy Instant Pot Baked Ziti Recipe has been a family favorite and a reader favorite for a long time running!

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Instant Pot Teriyaki Chicken and Rice

This Instant Pot Teriyaki Chicken and Rice is an easy dinner recipe made completely in one pot! Loaded with vegetables and covered in a sweet, tangy teriyaki sauce that cooks all together. A healthy dinner that comes together in minutes with no extra pots!

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Servings 4 servings

Calories 451cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 boneless skinless chicken breasts (cut into small cubes)
• 1 ½ cups low sodium chicken broth
• 2 tablespoons hoisin sauce
• 2 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon white vinegar
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• ½ teaspoon salt
• ⅛ teaspoon red pepper flakes (omit if you don't like any heat)
• 1 ½ cups long grain white rice (rinsed well)
• 1 bell pepper chopped
• 1 cup frozen peas and carrots thawed

US Customary – Metric

Instructions

• Turn Instant Pot to saute and wait until it reads "hot". Add the oil to the Instant Pot and allow a couple minutes for it to heat up.
• Add the chicken and cook just until lightly browned on the outside, 2-3 minutes. Do not cook too long or it will be tough.
• Add the chicken broth and use a wooden spoon to scrape the bottom and remove any stuck on bits on the bottom.
• Add hoisin sauce, soy sauce, honey, vinegar, garlic, ginger, salt and pepper flakes if using. Stir well.
• Stir in the rice (be sure to rinse it well first!), peppers and peas and carrots.
• Put the lid on, set the valve to sealing, and select Manual or Pressure Cook for a cook time of 3 minutes. It will take about 10 minutes to come to pressure and begin counting down.
• When the cook time is up, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Stir and serve.

Video

Notes

*1 serving is approximately 1 cup

Nutrition

Serving: 321grams | Calories: 451cal | Carbohydrates: 76g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 813mg | Potassium: 547mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4292IU | Vitamin C: 44mg | Calcium: 47mg | Iron: 2mg

The post Instant Pot Teriyaki Chicken & Rice Recipe (pressure cooker) appeared first on The Recipe Rebel.

This Vegetable Lo Mein is made with 6 ingredients and packed with flavor! Easily customizable to your tastes and made it 20 minutes! With step by step recipe video below.

Love ramen? Try my Ramen Noodle Soup or my One Pot Chicken Chow Mein Recipe next!

I’m just going to come out and say it — I am not Chinese.

I don’t have a Chinese family member teaching me behind the scenes to make authentic Vegetable Lo Mein.

I am not an expert on Chinese food at all, but I do know that it is incredibly delicious.

This Vegetable Lo Mein recipe is made with 6 simple ingredients, so although it may not be entirely authentic, it is entirely delicious. And you should try it!

When it comes to quick and delicious weeknight meals, it just doesn’t get better than this.

Because we live essentially in the middle of nowhere, we don’t get takeout. I mean ever.

We aren’t tempted to go out for dinner because that would entail a good amount of driving.

We cook and eat at home, which I love, and it has also inspired me to recreate some of our favorite restaurant meals at home!

This Vegetable Lo Mein is just one of many here, and it’s the newest addition to the 6 Ingredient Suppers family.

There are plenty of ways that you can add in more ingredients, bump up the spice, and make it your own, but 6 Ingredient Suppers is all about finding simple ways to make an incredible family-friendly meal.

For that reason, I have stripped Lo Mein back to the basics (and Canadianized it in the process, if you will).

And you know what?

It’s still so, so good. Sometimes you’ll be amazed at what a few ingredients can come together to create!

Chow Mein vs. Lo Mein:

Again, I’m no expert, but according to my research I discovered that Chow Mein and Lo Mein are very similar dishes, often including egg noodles, vegetables, a simple sauce and may include a protein like chicken, beef, or shrimp.

The difference is that Chow Mein noodles are fried until crispy, and Lo Mein noodles are steamed and soft.

How to make Vegetable Lo Mein:

1. Start with your noodles: you can use traditional Lo Mein egg noodles if you can find them, but in this recipe I am using plain ramen noodles. You can also use spaghettini, or gluten free spaghettini for a gluten free dish. Cook them in boiling salted water, then drain and remove from the pot.
2. In the same pan, heat your vegetables in oil and cook on medium-high heat for a few minutes until somewhat tender (how long you cook them depends on your preference).
3. Stir in your sauce and noodles, and toss in the hot pan until heated through.

This Vegetable Lo Mein reheats beautifully if you need to make it in advance. Simply toss in a pan over medium heat with a drizzle of water until heated through.

Variations on this Lo Mein recipe:

• You can easily add a protein to this dish: chicken, thinly sliced beef or shrimp are common additions. If you have precooked meat, simply toss it in with the sauce near the end. If you need to cook your meat, begin cook before adding your vegetables. Then add the vegetables and finish cooking before adding your noodles and sauce.
• You can make this Lo Mein gluten free by using gluten-free noodles and checking all of your ingredient labels.
• Bump up the spice in this Vegetable Lo Mein with a pinch or two of red pepper flakes. Add it with your vegetables.
• Add minced ginger for a flavor punch!
• Add additional vegetables if you prefer or if you’ve got some in the fridge that need to be used up.

More Asian-inspired recipes you’ll love!

• Easy Orange Chicken Recipe
• Sweet and Sour Crockpot Meatballs + VIDEO
• One Pot Chicken Chow Mein Recipe + VIDEO
• One Pot Teriyaki Chicken, Rice and Vegetables
• Crockpot Orange Chicken recipe

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Vegetable Lo Mein

This Vegetable Lo Mein is made with 6 ingredients and packed with flavor! Easily customizable to your tastes and made it 20 minutes! With step by step recipe video below.

Course Main Course, Side Dish

Cuisine American, Chinese

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 275cal

Author Ashley Fehr

Ingredients

• 2 packages quick cooking ramen (170g total), seasoning pack removed
• 1 tablespoon oil
• 2 bell peppers thinly sliced
• 2 cups coleslaw mix (or shredded cabbage)
• 2 tablespoons low sodium soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons water
• 1 teaspoon sesame or other oil
• 1/2 teaspoon minced ginger

Instructions

• Fill a medium pan half way with salted water and bring to a boil. Add ramen and cook, stirring to break up the noodles half way, for 2-3 minutes until al dente (still with a little bite).
• Drain ramen and set aside.
• In the same pan, heat oil over medium-high heat. Add peppers and cook until crisp-tender (or to desired tenderness).
• Stir in coleslaw mix and cook a couple minutes while you prepare the sauce.
• In a medium bowl or liquid measuring cup, whisk together soy sauce, hoisin sauce, water, sesame oil and ginger.
• Add cooked ramen and sauce back to the pan, stirring just until combined and heated through. Adjust seasoning to taste and serve.

Video

Notes

*This recipe makes 4 small servings or 2 large servings, depending on how hungry you are. 

Nutrition

Calories: 275cal | Carbohydrates: 37g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 1270mg | Potassium: 285mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1897IU | Vitamin C: 89mg | Calcium: 33mg | Iron: 2mg

The post Vegetable Lo Mein – 6 ingredients! appeared first on The Recipe Rebel.