Sweet 'N Sour Chicken

Ingredients:
2 chicken breasts (cubed)
1 t. cooking oil
1 t. apple cider vinegar
4 T. Essential Sauce (Gluten Free or Regular)
4 T. Pinapple-Yaki Sauce
1/2 T. cornstarch (to thicken sauce)
Cooked brown or white rice

Cooking Instructions:

• Heat wok or stir-fry pan on medium to medium-high heat.  Add cooking oil to coat pan.
• Add chicken to heated pan and saute for 3- 5 min.
• In a small bowl combine Essential Sauce, Pineapple-Yaki Sauce, vinegar and cornstarch.  Mix well.
• Add the sauce mixture to the chicken and continue to cook for another 3 -5 minutes (until chicken is cooked and sauce has thickened to desired consistency).
• Serve hot over cooked rice.

*Add your favorite vegetables to this dish (carrots, water chestnuts, celery, bell peppers, snow peas, etc).  Cut veggies into bite size pieces and add to pan when sauce mixture is added.  

**The chicken can also be marinated in the Essential Sauce and Pineapple-Yaki Sauce.  Cube the chicken and pour sauce over it.  Place in an air tight container and store in fridge.  When chicken is halfway cooked, add your cornstarch (move chicken to the side and stir cornstarch in with the liquid).

Easy Pineapple-Yaki Chicken

Ingredients:
2 large Chicken Breasts (cut into 2 in chunks)
3 T MIM Pineapple-Yaki Sauce
1 T MIM Essential Sauce (Gluten Free)
Cooked Rice

Cooking Instructions:

• Place cut chicken, Pineapple-Yaki & Essential Sauce in bowl.  Cover bowl and let meat marinate in the fridge for 60 min. 
• Heat a wok or stir-fry pan on medium- high heat.
• Add in chicken and sauces.  Saute the meat for 5 - 6 minutes or until meat is cooked through.
• Serve over cooked rice with a side of vegetables.

This is a very simple recipe, but tasted great.  My kids loved it.  This is what Meals in a Minute is all about - gourmet made simple!

*I combine my chicken (or other meat) and sauces in a ziploc bag and put it in the freezer with a label.  The sauces freeze great as a marinade with the meat.  I am able to just pull out a bag in the morning and I'm ready to go.  It works really well and helps make life a little easier.

Pan Seared Coconut Chicken

Ingredients:
2 Chicken Breasts
2 Tbsp Coconut Oil (or Canola)
Kosher Salt
Black Pepper
2 - 3 Tbsp Coconut Peanut Sauce
2 Tbsp Coconut - toasted
Cooked Rice

Cooking Instructions:

• Rinse and pat dry the chicken.  Rub a small amount of salt and pepper on both sides of the chicken (about 1/8 - 1/4 tsp).
• Heat the coconut oil in a heavy skillet over medium high heat.  When placing the chicken in the skillet it should make a nice sizzle sound.  Place both pieces of chicken in the pan.  Once the edges of the chicken begin to brown, turn chicken over (4- 6 minutes).
• Cook chicken for another 5 minutes, then cover skillet with a lid and turn heat to low.  The steam will finish cooking the chicken.  Test chicken to make sure it is done or to an internal temperature of 165º.
• Serve chicken over rice.  Place toasted coconut over top of cooked chicken.  Drizzle 1 - 1 1/2 Tbsp of Coconut Peanut Sauce over the chicken, add more or less according to your preference.

Asian Ginger Noodles

Ingredients:
1 lb Chicken - cubed
1 1/2 T Butter
1 clove Garlic - minced
1/2 cup Chicken Stock
1/4 cup Asian Ginger Dressing
2 Carrots - peeled and sliced
1 Zucchini - sliced
Rice Noodles - about 1/4 box
1 tsp Lemon Zest

Cooking Instructions:

• Soak the rice noodles in hot water for 25 - 30 minutes.  Drain noodles and set aside.
• Melt butter in wok or stir-fry pan on med heat.
• Turn heat up to med- high and add chicken to pan and cook chicken until it is about half way cooked, 3-4 minutes.  Mix frequently.
• Add garlic mix well.
• Add drained rice noodles.  Continue to mix ingredients for another minute.
• Add Asian Ginger Dressing and chicken stock.  Noodles will begin to clump together slightly and begin to soften.
• Add carrots and zucchini.  Cook another 3 minutes or until chicken is done and vegetables are as tender as you like.
• Toss with lemon zest and serve immediately. 

*Marinating the chicken in the Asian Ginger Dressing will increase the flavor of the chicken.  Use 3 - 4 Tbsp to marinade the chicken.

Coconut Curry Soup

Ingredients:
4 T Panang Curry Sauce
2 T Brown Sugar
2 tsp Olive Oil
2 Carrots - medium, chopped
1/2 Yellow Onion - chopped
1 Red Bell Pepper - chopped
1 cup Chicken - cooked and cubed
1 cup Rice - cooked
1 can Coconut Milk
1 1/2 cans Chicken Broth

Cooking Instructions:

• In a medium to large pan, heat the oil over medium-high heat and add carrots, onions, and red pepper.  Saute vegetables for 5 minutes, turning frequently.
• Add Panang Curry Sauce and brown sugar.  Mix well so the sauce coats the vegetables well.
• Add in coconut milk and chicken broth. 
• Bring to a simmer and reduce heat to medium-low.  Cover pan and simmer for 20 minutes.
• Add chicken and rice.  Cook another 10 minutes.  Serve immediately.  

Recipe adapted from Savory Sweet Life

Broccoli with Garlic Chicken

Ingredients:
2 - 3 Chicken Breasts (cut into bite size pieces)
4 tbsp Butter (real - not margarine)
2 cloves Garlic (minced)
1/2 tsp Ground Black Pepper
4 tbsp Essential Sauce (Gluten Free as needed)
2 cups Broccoli (bite size pieces)

Cooking Instructions:

• Melt butter in wok or stir fry pan on medium heat.
• Add chicken and cook about 2 minutes.
• Add garlic and saute for 1 minute.
• Add black pepper, Essential Sauce, and broccoli.  Mix well and cook for another 2 minutes.
• Turn to a simmer and place lid on wok or pan.  Let simmer for 2 minutes or until chicken is good all the way through and broccoli is tender.
• Serve over rice.

If you try this, let me know what you think by leaving a comment!

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Chicken and Pineapple Kabobs

2 -3 Chicken Breasts (cut into 2 in cubes)

1 tsp Olive Oil

1 tbsp Essential Sauce (Gluten Free)

4 tbsp Pineapple-Yaki Sauce

Fresh Pineapple (cut into chunks)

Bamboo sticks or kabob holders*

Cooking Instructions:

• Place chicken pieces, oil, Essential Sauce, and Pineapple-Yaki Sauce in a large reclosable bag.
• Marinate chicken in the refrigerator for 6 or more hours.  Shaking and mixing the bag several times during the time period.
• Slide chicken pieces onto bamboo stick or kabob holders so that chicken pieces are touching.
• Place a pineapple chunk after every 3 or 4 pieces of chicken.
• Place kabobs on heated grill and cook until done.  Try to only turn the kabobs once during cooking - this helps retain the juices in the meat.

Optional - Add some bell pepper, onion, or mushrooms to the kabobs for a vegetable option.

*If you soak the bamboo sticks in water for 30 minutes, the ends will not burn off while grilling.

Cashew Orange Chicken

1 Tbsp Cooking Oil
3 Tbsp Zesty Orange Sauce
1/2 lb Chicken Breasts (cut into bite size pieces)
1 Clove Garlic (minced)
1/4 Cup Essential Sauce (Gluten Free or Regular)
1/2 Cup Chicken Stock
1/4 Green Bell Pepper (cut into bite size pieces)
1/4 Red bell Pepper (cut into bite size pieces)
1/4 Yellow Onion (chopped)
1/4 Cup Cashew Nuts
1/2 Cup Mandarin Oranges
Pinch of ground black pepper or white pepper

Cooking Instructions:

• Place cut chicken pieces in a reclosable bag with Zesty Orange Sauce.  Let marinade for 2 - 3 hours.
• Heat oil in wok or stir-fry pan on med-high.
• Add chicken and cook until 1/2 done (1 minute).
• Add in garlic.
• Add Essential Sauce and chicken stock.  Stir frequently.
• Add bell peppers and onion.
• Cook until chicken is fully cooked.
• Toss in mandarin oranges, cashews, and white or black pepper.  Stir for about 30 seconds.
• Take out of pan and serve with rice.

 Enjoy!  If you don't have time to marinade the chicken in the Zesty Orange Sauce, you can add the Zesty Orange Sauce in when you add the Essential Sauce and Chicken Stock.

Recipe adapted from Meals in a Minute.

Grilled Essential Chicken Marinade

1/4 Cup Essential Sauce (Gluten Free or Regular)
1/3 Cup Lemon Juice
1/4 Cup Red Wine Vinegar
1/4 Cup Worcestershire Sauce
1 Tsp Parsley
1 1/2 Tsp Black Pepper
1 Tbsp Ground Mustard
4 - 6 Chicken Breasts


Cooking Instructions:

• Combine all ingredients (except the chicken) and mix well
• Place chicken in large reclosable bag or marinade container with tight fitting lid
• Pour marinade over chicken
• Let meat marinate overnight or at least 6 hours, shake bag or flip container 3 - 4 times during marinating time
• Grill or broil chicken until cooked all the way through (about 7 minutes each side)

Pad Thai

1 Tbsp Vegetable Oil
1 Egg
1 Large Chicken Breast, cut into 1-in chunks
3 Cups Rice Noodles, softened in water (about 1/4 package dried noodle sticks)
4 Tbsp Tamarind Sauce
2 Stems Scallions/Chives, cut into 1-in. lengths
1/2 Cup Bean Sprouts
1/2 Cup Shredded Carrots
1/4 Cup Sugar Snap Peas, cut into 1-in lengths
1/2 Tsp Paprika
1 Wedge Lime
1 Tbs Ground Roasted Peanuts


Cooking Instructions:
• Pour boiling water over dried noodles until covered. 
• Let noodles soften for 10 minutes. Drain, rinse with cold water and set aside. 
• Heat wok or stir-fry pan until hot at med-high heat. 
• Add oil, then egg and scramble until cooked. 
• Add chicken and cook until partially done (about 2 minutes). 
• Add noodles; toss until soft and noodles start to clump together (about 60-90 seconds). 
• Add Tamarind Sauce; stir until chicken is cooked. 
• Add scallions, bean sprouts, carrots, peas, and paprika and mix until heated through (about 10 sec). 
• Serve with a wedge of lime and roasted peanuts. 


*Chicken may be substituted with 8 - 10 shrimp or any other protein.
** Recipe adapted fromYume Tran - Meals in a Minute