Honey Teriyaki Chicken {Slow Cooker or Instant Pot}

From Fabulously Frugal

Yield: 6-8 servings

Ingredients

• 2 to 3 pounds boneless skinless chicken breast

• 1/2 cup low-sodium soy sauce

• 1/2 cup honey

• 1/4 cup rice vinegar

• 1/4 cup chopped onion

• 2 garlic cloves, crushed (minced for slow cooker)

• 1/4 teaspoon pepper

• 3/4 teaspoon ground ginger

• 1/4 cup water

• 3 tablespoons cornstarch

• optional garnish: chopped green onions, sesame seeds

Instructions

Slow Cooker:

1. Spray the inside of the slow cooker with nonstick cooking spray, or use a slow cooker liner. Place the raw chicken breasts into the slow cooker.

   1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, onion, minced garlic, pepper, and ginger. Pour over the chicken.

   2. Cook on high for 3-4 hours or low for 4-5 hours, or until chicken is cooked through and shreds easily. Once chicken is cooked, remove it from the pot and shred.

   3. Whisk together the water and cornstarch. Slowly whisk it into the sauce and heat on high until the sauce begins to thicken, while continuing to stir or whisk. (You can thicken the sauce in a saucepan on the stove top at medium high heat, if that works better for you.)

   4. Place the shredded chicken back into the pot with the sauce and stir to coat. Serve over rice and garnish, if desired.

Instant Pot:

1. Spray the inside of the Instant Pot inner pot with nonstick cooking spray. Place the raw chicken breasts into the pot.

2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, onion, crushed garlic, pepper, and ginger. Pour over the chicken.

3. Cook on high pressure for 15 minutes, or until chicken is cooked through and shreds easily. Once chicken is cooked, remove it from the pot and shred.

4. Whisk together the water and cornstarch. Slowly whisk it into the sauce and use the Saute setting, continuing to whisk. Cook for a few minutes while the sauce begins to boil and thicken.

5. Turn off the pot. Place the shredded chicken back in with the sauce and stir to coat. Serve over rice and garnish, if desired.

Ziti With Ground Beef And Cheese

From Val's Kitchen

• 1 1/4 lb ground beef
• 16 oz ziti
• 1 small onion
• 24 oz jar pasta sauce
• 4 oz shredded mozzarella
• salt and pepper

InstructionsSaute the onion.Add the ground beef and brown that.Add the 24 oz jar of sauce, as well as 24 oz of water.Add the ziti.Set to steam for 5 minutes.Add the 4 oz shredded mozzarella.Serve with salt and pepper to taste.

Instant Pot Popcorn

Found on Copy Me That

• 3 Tablespoons of coconut oil

• 2 Tablespoons of butter

• 1/2 cup popcorn kernels

• Turn on SAUTE and press Adjust to raise temp to MORE.

• When display reads HOT, add coconut oil and butter.

• Wait about 1 minute then pour in corn kernels.

• Stir and make sure the fat is covering all the kernels. If not add more oil.

• Cover (I use the IP glass Iid) and in 2 minutes or so the corn will start popping.

• When about 2/3 of the corn has popped, turn IP off and let sit to finish popping.

• Add salt and any seasonings of choice.

****************************************

Crispy Chicken

From:  LilLuna.com

Ingredients

• 3 large chicken breasts
• 2-3 cups Panko bread crumbs
• ¾ cup flour
• ½ tsp salt
• ½ cup milk
• 6 TB olive oil
• 1 - 12 oz package farfalle noodles

Sauce

• 8 oz cream cheese
• 1 tsp Italian seasoning
• ¼ tsp granulated garlic
• ½ tsp oregano
• ¼ tsp seasoned salt
• 1 tsp chicken bullion granules
• 1 TB butter
• 1 can cream of chicken
• 1 cup chicken broth
• ½ cup milk

 

Instructions

1. Combine ½ tsp salt and ¾ cup flour in a bowl/pie pan (we use the pie pan because it's easy for dipping the breasts in) and set aside.
2. Prepare for the breading process by putting the crumbs, flour and milk each into their separate bowls or pie/bread pans. Set aside.
3. Place chicken in a gallon sized ziplock bag. Pound the chicken flat with a meat mallet. Remove chicken and slice each breast in half.
4. Dip your chicken in the flour, covering all sides. Lay onto a small cookie sheet and set in freezer for about 5 minutes.
5. Start cooking your pasta according to box directions.
6. Place oil in skillet on medium heat.
7. Remove chicken from the freezer and place into the bowl/pie pan of milk and then into the crumbs. Carefully add chicken to the oil and cook on both sides until golden brown (about 3-5 minutes each). Add more olive oil as needed.
8. Reduce heat and cover pan. Let the chicken cook through for an additional 5-7 minutes, being careful not to burn bottoms.
9. When your chicken has been cooked through, remove from heat, and cover with tin foil.
10. In a small bowl, microwave 8 oz of cream cheese for 30 seconds. Add italian seasoning, garlic, oregano, salt and bullion and stir to combine.
11. In your skillet, melt 1 TB butter. Add 1 can of cream of chicken, chicken broth, milk and seasoned cream cheese. Whisk over medium heat until it starts to bubble. Let cook for about 2 minutes. Pour noodles into sauce and mix until well coated.
12. Cut your chicken into strips and place over your cooked pasta and sauce. ENJOY!