TERIYAKI CHICKEN RICE BOWL
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
- Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.
MOM'S 'SWEET 'N' SOURS' PORK RIBS
My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!
Provided by HOWITZER
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
- Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
- Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g
SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI
Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
Provided by amanda1432
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
- Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
- Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 10.9 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 2.3 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 606.4 mg, Sugar 3.3 g
SWEET AND SAVORY CHICKEN RICE BOWL
Sweet & Savory glazed chicken that pairs perfectly with Jasmine rice for a quick, easy weeknight meal.
Provided by Walmart
Categories Chicken Breast
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- In a nonstick skillet sprayed with cooking spray, cook chicken until brown on medium-high heat.
- Once chicken is thoroughly cooked, reduce heat to medium and add garlic, barbecue sauce, light brown sugar, and soy sauce. Stir until chicken is coated with sauce mixture. Cook for an additional 5 minutes on medium heat until sauce begins to bubble.
- Remove from heat and serve over top cooked Jasmine rice in a bowl.
- (optional) Garnish with parsley flakes.
- This dish was created by Walmart Mom, Heather Batts.
- Tips: For quick cooking time, pair with 10-Minute Success Boil-in-Bag Jasmine Rice.
SWEET-AND-SOUR SHRIMP RICE BOWLS
Loosely based on the Chinese American restaurant favorite, this quick supper saves time by using a prepared salad kit.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 rice bowls
Number Of Ingredients 8
Steps:
- Whisk the dressing from the salad kit with the ketchup and chili-garlic sauce in a small bowl; set aside.
- Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add the vegetables from the salad kit and cook, stirring, until just starting to soften, about 30 seconds. Add the rice, breaking up any large clumps, then add the sesame oil. Cook, stirring, until the rice is warmed through, 2 to 3 minutes. Season with salt and pepper. Divide between 2 shallow bowls.
- Wipe out the skillet. Add the remaining 2 teaspoons vegetable oil and heat over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook until lightly browned but not cooked through, about 1 minute per side. Add the dressing mixture and simmer, stirring, until the shrimp is cooked through, about 30 seconds, thinning with water, if needed. Spoon over the rice mixture and sprinkle with the salad kit toppings.
SWEET POTATO BREAKFAST BOWL
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Spray with nonstick cooking spray or line a 9x13 pan with foil.
- Peel and chop sweet potatoes into bite sized pieces.
- Lay potatoes on prepared pan and drizzle 2 Tablespoons of coconut oil over pieces.
- Toss until all potatoes are coated in coconut oil.
- Sprinkle with 1 teaspoon of salt.
- Bake for 25-30 minutes, tossing every 10 minutes, until potatoes begin to golden.
- Transfer potatoes to breakfast two bowls and top with almond butter, coconut flakes, chia seeds, chopped pecans and blueberries. Drizzle with honey to taste.
Nutrition Facts : Servingsize 1 serving, Calories 758 kcal, Fat 33 g, SaturatedFat 7 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 109 g, Sugar 33 g, Protein 17 mg
SAVORY RICE WITH MUSHROOMS (JOHNNY CASH'S MOTHER'S RECIPE)
Johnny Cash was my husband's cousin and I was lucky enough to obtain a cookbook of Johnny's mother's recipes titled, "Favorite Recipes From Mama Cash's Kitchen." I've been asked to post some of the recipes from the book and this is one of them.
Provided by mailbelle
Categories Rice
Time 55m
Yield 1 pot of rice
Number Of Ingredients 9
Steps:
- Melt butter and cook minced onion in it.
- Add rice; brown lightly.
- Combine other ingredients with rice mixture and bring to boil.
- Cover; reduce heat and steam until liquid is absorbed.
- If rice is not done, add more water sparingly.
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