Tag Archives: ginger

Sweet and Sour Made Easy

Anyone else LOVE sweet and sour chicken from Chinese restaurants? Thought so. But don’t you feel a little guilty afterwards? Maybe.

Well, this sweet and sour chicken recipe is super easy AND healthier than the fried version. Why? Because it’s made in the crock pot. You can throw all the ingredients together in the morning before work, whip up some rice when you get home, and boom! Delicious and healthy sweet and sour chicken. And I promise you won’t miss the fried!

I found the original recipe from Cooking Classy on foodgawker. I didn’t change too much…mostly just the cooking times, increased the liquids (I like a lot of sauce) and the amount of veggies.

This dish is perfect for the summer, because the crock pot won’t heat up your kitchen. So make this recipe soon!!


Slow Cooker Sweet and Sour Chicken
(Serves 4-6)

1 1/2 – 2 lbs. chicken tenderloins
2 c. low sodium chicken broth, plus 1/3 cup
1/2 c. light brown sugar
1/3 c. granulated sugar
1/3 c. rice wine vinegar
Juice of 1 lemon
1/4 c. low sodium soy sauce
3 tbsp. tomato paste
2 garlic cloves, minced
2 tsp. fresh ginger, grated
1/2 tsp. ground black pepper
1/2 – 1 tsp. Sriracha sauce OR 1/4 tsp. red pepper flake (optional)
1 c. diced fresh or frozen pineapple chunks
1 large bell pepper, color of your choosing, diced
1 large yellow or red onion, diced
1/3 c. cornstarch
Sesame seeds for garnish, optional

In your slow cooker, combine the 2 cups of chicken broth, sugars, vinegar, lemon, soy sauce, tomato paste, garlic, ginger, pepper and optional Sriracha or red pepper flake. Stir to combine. Add chicken tenderloins, pineapple, bell pepper, and onion. Combine with the sauce.

Cook on low for 6-8 hours or high for 3-4 hours. About 30-45 minutes before you’re ready to eat, whisk together 1/3 cup of reserved chicken broth and 1/3 cup cornstarch. Pour into the crock pot and gently mix in. The chicken will be tender enough to break up into smaller pieces, but don’t break it up too much! Cook until the sauce thickens, about 30-45 minutes. Serve over white or brown rice. Garnish with sesame seeds, if desired.

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Light and Delicious: Edamame Spaghetti

Dishes that are equally delicious hot or cold are pretty limited. No I’m not talking about pizza today. I’m talking about my Asian-inspired noodles with edamame.

On Saturday, the boy and I went into the city to get the ball rolling on his tattoo and we stopped at Maoz for a late lunch. Surprising that after a junior meal deal I was full for hours? Nope! We saw Killer Elite after that… I do not recommend. I was really disappointed. The previews looked so badass. Anyways…

I wanted to make something light and delicious for a late dinner that is great leftover for the both of us. I’ve made this dish before, but wanted to make it at some point for all of you. I knew it was a perfect choice. 🙂

Yes it's a paper plate. Tim's kitchen is being redone... 🙂

Edamame Spaghetti
(Serves 6)

1 box whole-wheat spaghetti
1 bag of frozen shelled edamame, about 2.5 cups
1 tbsp. ginger, chopped
2 cloves garlic, chopped
2 tbsp. extra virgin olive oil
4 scallion stalks, chopped
1/8 tsp. red chili flake
4 tbsp. soy sauce
1 tbsp. honey
1 pkg. dried shittake mushrooms, about ¾ oz
Seasame seeds
Salt & pepper to taste

  1. Place the dried shittake mushrooms in about 1.5-2 cups of warm water. Let them soak while you complete the other steps.
  2. Boil water for pasta in a large saucepan. Add salt when the water boils, and toss in the pasta. (Note: I like to snap the spaghetti in half for this recipe)
  3. While the pasta is cooking, heat up the olive oil in a large pan over medium heat. Add the ginger and garlic and cook until fragrant and light brown.
  4. Put the edamame, soy sauce, honey, half of the scallions and red pepper flake into the pan with the ginger and garlic. Continue to cook over medium heat until the edamame is thawed.
  5. Add in the rehydrated shittake mushrooms and about 1 cup of the soaking liquid.
  6. When the pasta is al dente, drain the pasta and put it into the pan. Cook the rest of the way through.
  7. To serve, top a portion with a sprinkle of seasame seeds and scallions as a garnish. Enjoy hot the first time and cold the next day for a delicious lunch!


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