I don't know about you, but whenever I go to a mall food court, I'm headed right for the Chinese food. This black pepper chicken totally hits those cravings for when you want the flavor of Chinese fast food without the mall crowds.

Why you'll love this recipe

• Takeout copycat: It tastes just like the black pepper chicken you'd get at Panda Express.
• Easy ingredients: This recipe is made with pantry staples you probably already have at home.

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Ingredients and substitutions

• Olive oil – use any neutral cooking oil like avocado oil.
• Chicken breasts – chicken thighs would also work.
• Cornstarch – use potato starch or arrowroot instead.
• Yellow onion – substitute for white onion or red onion.
• Celery – or another veggie like bok choy, carrots or zucchini.
• Red pepper – use any colour bell pepper of your choice.
• Scallions, sesame seeds & chili flakes – optional garnishes.

Stir fry sauce

• Hoisin sauce – oyster sauce would also work.
• Soy sauce – coconut aminos or tamari are the best substitutes.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
• Black pepper – green or white peppercorns will work, but have a different flavour.

Rice

• White rice – serve with brown rice instead.
• Butter – margarine would also be good.

How to make black pepper chicken

Step 1: Season the chicken.

Toss the chicken in the cornstarch. Meanwhile, cook the rice.

Step 2: Brown the chicken.

Sauté until lightly browned.

Step 3: Sauté the vegetables.

Add the veggies and sauté.

Step 4: Add the sauce.

Stir in with the chicken and veggies.

Step 5: Stir to combine.

Cook until the sauce thickens.

Step 6: Serve over rice.

Garnish with scallions, sesame seeds and chili flakes.

Frequently asked questions

How do I get that “wok hei” flavour?

“Wok hei” is that smoky and slightly charred flavour characteristic of stir-fries cooked over high heat in a wok. Using a wok, high heat, and a small amount of oil can help bring out this flavour. Also, don't overcrowd the pan, and let the food sear before stirring.

How many calories are in this recipe?

The Panda Express black pepper chicken has 660 calories with white rice. My version has 417 calories per serving, so you're definitely saving on the calorie count.

How can I make this gluten free?

Swap soy sauce for tamari or coconut aminos, use gluten-free hoisin sauce, and double-check that your cornstarch is gluten-free. Then, serve with white rice or gluten-free noodles for a fully gluten-free meal!

What to serve with black pepper chicken

I like keeping it simple with a side of white rice, but if you're looking for more side dish options, here are some ideas:

• Cauliflower rice for a low-carb option
• Lo mein or chow mein to add variety and texture to your meal. Toss them with a simple soy sauce and sesame oil mixture or add them directly to the stir-fry during the last few minutes of cooking
• Steam or stir fry bok choy, broccoli, snow peas, or asparagus
• Vegetable spring rolls or egg rolls

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 5 days.

Reheat: Microwave for 1-2 minutes or warm in a pan over medium heat until heated through.

Freeze & reheat from frozen: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat in a pan or microwave until warm.

Meal prep tools

• Grab some glass meal prep bowls if you plan on storing the leftovers for lunches.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!

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Panda Express Black Pepper Chicken

This Panda Express Black Pepper Chicken is a perfect copycat recipe! The sauce is super easy to make using pantry staples.

Course Main Course

Cuisine Asian-Inspired

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 417kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breasts
• 1 tbsp cornstarch
• Salt & pepper, to taste
• 1 yellow onion, chopped
• 4 celery stalks, chopped
• 1 red or green pepper, chopped
• Scallions, sesame seeds & chili flakes, for garnish (optional)

Stir fry sauce

• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 4 cloves garlic, minced
• 2 tsp black pepper

Rice

• 1 3/4 cups water
• 1 cup white rice
• 1 tsp butter
• 1 pinch salt

Get Recipe Ingredients

Instructions

• Mix ingredients together for stir fry sauce, then cook rice in a rice cooker.
• Season chicken with salt & pepper, then toss in cornstarch. Add olive oil to a large skillet over high heat, then add chicken and saute for 3-4 minutes until lightly browned.
• Add onion, celery and red pepper, sauteeing another 4-5 minutes until veggies soften. Mix in stir fry sauce, then cook another 2 minutes until it thickens.
• Serve chicken over rice and garnish with scallions, sesame seeds and chili flakes. Enjoy!

Video

Notes

Use freshly cracked pepper for the best flavour.

Add more veggies like broccoli, cauliflower, bok choy, mushrooms, carrots and more.

Store the leftovers in the fridge for 5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.

Freeze for 3 months, then thaw in the fridge overnight.

Nutrition

Calories: 417kcal | Carbohydrates: 53g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 973mg | Potassium: 719mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1176IU | Vitamin C: 43mg | Calcium: 50mg | Iron: 1mg

The post Panda Express Black Pepper Chicken appeared first on The Girl on Bloor.

You can whip up this flavour-packed dish in under 30 minutes! Serve it over rice or noodles for a satisfying meal that’s healthier and just as delicious as your favourite takeout!

Why you'll love this recipe

• Fast & fresh: Ready in under 30 minutes with fresh ingredients and no added preservatives.
• Meal prep friendly: Stays fresh for days and reheats beautifully.
• Customizable & convenient: Uses simple pantry staples and is easy to adapt to your preferences.

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Ingredients and substitutions

• Chicken breasts – boneless skinless chicken thighs would also work. For a seafood option, use shrimp instead of chicken as your protein.
• Cornstarch – arrowroot or tapioca starch can also be used.
• Salt & pepper – to taste.
• Sesame oil – you can use a neutral cooking oil like olive oil but it will have a milder flavour.
• Mushrooms – add in another veggie like zucchini, yellow squash, broccoli, snap peas, bok choy or celery.
• Carrot – see substitution notes above.
• Yellow onion – white onion, red onion or shallots would all work instead.
• Green and red pepper – swap out for any colour bell pepper of your choice.
• Cashews – cashews are the star of this recipe, but you can try making the stir fry with another nut of your choice like peanuts.

Stir fry sauce

• Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
• Honey – agave, maple syrup or brown sugar would all help sweeten the stir fry sauce.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch. You could also swap out half the garlic for minced ginger.

How to make cashew chicken stir fry

Step 1: Make the sauce.

Mix the sauce ingredients in a small bowl.

Step 2: Season and toss the chicken.

Season the chicken with salt and pepper, then toss with the cornstarch.

Step 3: Sauté the carrots and mushrooms.

Cook the carrots and mushrooms in a skillet.

Step 4: Brown the chicken.

Add the chicken and sauté until browned.

Step 5: Mix in the rest of the veggies.

Sauté onion, green pepper and red pepper. Add the sauce and cook until it thickens.

Step 6: Add sauce, serve and enjoy!

Stir in the cashews, then remove from heat. Serve garnished with sesame seeds and enjoy!

Frequently Asked Questions

Can I use a different protein instead of chicken?

Definitely. You can substitute tofu, beef, shrimp, or pork, just adjust cooking times as needed. For tofu, press out excess water before cubing and stir-frying.

I don't have all the vegetables listed. Can I substitute or leave some out?

Absolutely! Feel free to use your favorite stir-fry vegetables. Broccoli, snow peas, bok choy, and snap peas are all great additions. You can also leave out any vegetables you don't like.

Can I make this gluten-free?

Yes, just use tamari instead of soy sauce. And, double check all other ingredients to be sure.

What to serve with this dish

These side dishes will take your chicken to the next level.

• Rice & noodles: Your classic steamed rice, fried rice or low-carb cauliflower rice or noodles would all make great accompaniments.
• Vegetables: Steamed or stir-fried vegetables, Asian-inspired slaw, or edamame all offer healthy and complementary side dish options.
• Other sides: Appetizers like spring rolls or egg rolls, a light soup, or a fresh salad are all delicious pairings for the stir fry.

How to store and reheat

Store: Place cooled stir fry in an airtight container and refrigerate for up to 4 days.

Reheat: Warm in a skillet over medium heat until heated through, or microwave for 2-3 minutes, stirring halfway.

Freeze & Reheat from Frozen: Transfer cooled stir fry to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat as above.

Meal prep tools

• Grab a wok to make this recipe.
• Get your glass meal prep bowls here.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!
• I get all my free-range chicken breasts from Butcher Box.

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Easy Cashew Chicken Recipe

This easy Cashew Chicken stir fry is better than takeout and great for meal prep. Plus, the sauce is made using mostly pantry staples!

Course Main Course

Cuisine Asian-Inspired

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 333kcal

Author Taylor Stinson

Ingredients

• 1 lb chicken breasts, diced into 1-inch cubes
• 1 tbsp cornstarch
• Salt & pepper, to taste
• 1 tbsp sesame oil
• 1 cup mushrooms, sliced in half
• 1 carrot, chopped
• 1 yellow onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1/2 cup cashews

Stir fry sauce

• 3 tbsp low-sodium soy sauce or tamari if gluten-free
• 2 tbsp honey
• 4 cloves garlic, minced

Get Recipe Ingredients

Instructions

• In a large bowl, season chicken with salt & pepper, then toss with cornstarch. Meanwhile, mix the stir fry sauce ingredients in a small bowl and set aside.
• Heat oil in a large skillet or wok over med-high heat. Add carrots and mushrooms to skillet, cooking for 5 minutes until carrots soften and mushrooms release juices. Add chicken and saute for another 5 minutes until browned, stirring often.
• Add onion, green pepper and red pepper to the skillet, sauteeing another 2-3 minutes, then add sauce, cooking for 2-3 more minutes until sauce thickens.
• Stir in cashews, then remove from heat. Serve garnished with sesame seeds (optional), and enjoy!

Video

Notes

Make this stir fry in a wok for an authentic stir fry flavour.

Serve your stir fry with a side of brown rice, cauliflower rice or steamed broccoli.

Roast the cashews in the oven for 10-15 mins at 350°F before adding them to the stir fry.

Add in more veggies like zucchini, broccoli, snap peas, bok choy or water chestnuts.

Store the leftovers in the fridge for 4-5 days. Reheat in the microwave, a wok or a pan on the stovetop.

Freeze the stir fry for 2-3 weeks. Defrost in the fridge then reheat as normal.

Nutrition

Calories: 333kcal | Carbohydrates: 24g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 549mg | Potassium: 828mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3623IU | Vitamin C: 67mg | Calcium: 26mg | Iron: 2mg

The post Easy Cashew Chicken Recipe appeared first on The Girl on Bloor.

This is one of the best takeout-fakeout recipes you'll ever try and I love how tender and juicy the chicken is! You've got to try this one! Serve it over rice or noodles for a quick and satisfying meal that’s easy to make at home.

Why you'll love this recipe

• Restaurant copycat: It tastes just like the kind you'd get from Panda Express, but without the extra calories.
• Super customizable: You can adjust the spice level, add more veggies and even swap out the protein.

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Ingredients and substitutions

• Soy sauce – coconut aminos or tamari are the best substitutes here.
• Honey – try brown sugar, maple syrup or agave instead.
• Chili paste – adjust the amount based on your spice tolerance.
• Garlic – freshly minced garlic is best, but jarred minced garlic will work in a pinch.
• Chicken thighs – chicken breasts would also work.
• Cornstarch – use potato starch or tapioca starch instead.
• Peanut oil – use any neutral cooking oil like olive oil.
• Red bell pepper – or another veggie like broccoli or cauliflower.
• Zucchini – try another veggie like mushrooms.
• Green onions – scallions or diced white onion would be good too.
• Peanuts – leave this off if need be.

Rice

• Jasmine rice – try brown rice instead.
• Butter – margarine or oil would also work.

How to make kung pao chicken

Step 1: Coat the chicken.

Toss the chicken in cornstarch. Meanwhile, prepare the sauce by mixing the soy sauce, honey, chili paste and garlic together.

Step 2: Brown the chicken.

Sauté until lightly browned.

Step 3: Add the veggies and sauce.

Sauté sauce and veggies until softened.

Step 4: Top with green onions.

Stir in the green onions, then serve over rice.

Frequently asked questions

What's the difference between kung pao chicken and General Tso's chicken?

Kung pao chicken is made with seared chicken that’s tossed in a sweet and spicy sauce, while General Tso’s chicken is battered and deep fried in a sweeter sauce.

Can I make a gluten-free version of Kung Pao Chicken?

To make a gluten-free version, substitute regular soy sauce with tamari, and double check that all other ingredients, such as chili paste and rice vinegar, are certified gluten-free.

How many calories are in this recipe?

Panda Express' kung pao chicken has 670 calories per serving, whereas my version has 515 calories per serving, so you're saving calories and money by making it at home.

What to serve with this dish

Kung Pao Chicken is delicious on its own, but it can really shine with the right accompaniments. Try some off these:

• A flavourful fried rice alternative with eggs, veggies, and soy sauce or a low-carb cauliflower fried rice.
• Toss Lo mein or chow mein noodles in soy sauce and sesame oil.
• Cucumber salad: Try this one I like to make with chicken wings!

How to store and reheat

Store: Place leftovers in an airtight container and refrigerate for up to 5 days.

Reheat: Warm in a skillet over medium heat until heated through, or microwave for 2-3 minutes, adding a splash of water to maintain moisture.

Freeze & Reheat from Frozen: Transfer cooled chicken to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat as you would normally.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this recipe into meal prep.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Get a meat thermometer to make sure your chicken is cooked through.

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Copycat Panda Express Kung Pao Chicken

This Panda Express Kung Pao Chicken is a delicious restaurant copycat! The easy stir fry is made with spicy sauce, chicken and mixed veggies.

Course Main Course

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 515kcal

Author Taylor Stinson

Ingredients

• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp chili paste
• 4 cloves garlic, minced
• 4 boneless skinless chicken thighs, diced
• 1/2 tsp each salt & pepper
• 1 tbsp cornstarch
• 1 tbsp peanut oil (or olive oil)
• 1 red pepper, chopped
• 1 zucchini, chopped
• 1 bunch green onions, chopped into 1-inch pieces
• 1/2 cup peanuts, chopped

Rice

• 1 cup jasmine rice
• 1 1/2 cups water
• 1 tsp butter
• 1 pinch salt

Get Recipe Ingredients

Instructions

• In a small bowl, mix together soy sauce, honey, chili paste and garlic. Set aside. Meanwhile, start to cook rice in a rice cooker.
• Toss chicken with salt & pepper and cornstarch in a large bowl. Heat oil over med-high heat in a large skillet then saute chicken for 4-5 min until lightly browned. Add in red pepper, zucchini, stir fry sauce and peanuts, sauteeing another 4-5 minutes until veggies soften.
• Stir in green onions, sauteeing another 1-2 minutes. Remove from heat then serve chicken mixture overtop of cooked rice. Enjoy!

Video

Notes

Chop up the chicken and veggies up ahead of time so that all you need to do is throw it all in the pan with the sauce to cook.

Use frozen veggies to cut down on prep time.

Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 2-3 mins.

Nutrition

Calories: 515kcal | Carbohydrates: 56g | Protein: 32g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 110mg | Sodium: 640mg | Potassium: 708mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1148IU | Vitamin C: 49mg | Calcium: 57mg | Iron: 3mg

The post Copycat Panda Express Kung Pao Chicken appeared first on The Girl on Bloor.

It's quick and easy to make, perfect for a weeknight dinner, and goes so well with rice or steamed veggies. Skip the takeout and enjoy this homemade classic!

Why you'll love this recipe

• It's better than takeout: This recipe honestly tastes better than the takeout version. Plus, you're saving money and calories by making it at home.
• The chicken is super crispy: You'll love the texture of the mandarin crispy chicken – no deep frying required!

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Ingredients and Substitutions

• Boneless skinless chicken breast – boneless skinless chicken thighs will also work, but will increase the calorie count.
• Eggs – you’ll need the egg to coat the chicken. Alternatively, you can try using mayo or buttermilk, but it may alter the flavour.
• Cornstarch – arrowroot or potato starch will also work. Alternatively, you can just replace it with more flour.
• Flour – use your favourite gluten-free flour instead.
• Sunflower oil – swap out for another neutral cooking oil such as avocado or vegetable oil.
• Green onions – leave this garnish off altogether if you don’t have any on hand.
• Sesame seeds – white or black sesame seeds would both be good. If you don’t have any on hand, feel free to leave them off altogether.

Mandarin sauce

• Juiced orange – you can use store-bought orange juice, but it will increase the calorie count.
• Cornstarch – arrowroot or potato starch are good swaps for cornstarch.
• Hoisin sauce – oyster sauce is the best substitute here.
• Sweet chili sauce – make your own using 1 tbsp. hot sauce, 4 tbsp. honey and 1 tbsp. soy sauce.
• Soy sauce – tamari or coconut aminos are the best substitutes for soy sauce.
• Lemon juice – freshly squeezed or bottled lemon juice will both work.
• Garlic – freshly minced garlic is best but the jarred minced variety will work in a pinch.
• Sriracha – or another hot sauce of your choice.

Rice

• Jasmine rice – you could also serve this dish with brown rice or any rice variety you like.
• Butter – olive oil or margarine will help keep the rice nice and moist.

How to make mandarin chicken

Step 1: Make the rice.

Make the rice, prep your ingredients, and cut up the chicken.

Step 2: Coat the chicken.

Dip the chicken in the egg mixture, then toss it in the cornstarch and flour mixture.

Step 3: Fry the chicken.

Add chicken to skillet and cook until golden brown. 

Step 4: Drain the oil.

Drain the chicken on a paper-towel lined plate.

Step 5: Make the mandarin sauce.

Mix all sauce ingredients together and microwave until the sauce thickens.

Step 6: Toss the chicken in the sauce.

Toss the cooked chicken in the sauce, serve over rice, and garnish with green onions and sesame seeds.

Frequently asked questions

What's the difference between mandarin and orange chicken?

Orange chicken is basically the Americanized version of the Chinese dish. Orange chicken is made with deep-fried chicken, and typically has a thicker sauce that is made with orange juice.

Can I make a healthier version of Mandarin Chicken?

Yes! By pan-searing or baking the chicken instead of deep-frying and using less sugar in the sauce, you can make this dish a little lighter.

How can I make mandarin chicken gluten-free?

Substitute regular soy sauce with gluten-free soy sauce or tamari and coat your chicken in a gluten-free flour. Always make sure that all other ingredients, such as hoisin sauce or any pre-made sauces used, are certified gluten-free by double checking the ingredients list!

How do I make the sauce thicker?

If you want to thicken the sauce, stir in a cornstarch slurry and let the sauce simmer for a couple minutes. If it's too thick, just add a bit of water and stir.

What to serve with this dish

Mandarin chicken goes perfectly with a whole bunch of side dishes. Here are some of my favourites:

• Steamed jasmine rice, fried rice or low-carb cauliflower rice.
• Spring rolls, egg rolls or steamed dumplings.
• Stir-fried or air-fried vegetables

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm in a pan over medium heat until heated through or microwave for 1-2 minutes, stirring halfway.

Freeze & reheat from frozen: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat in a pan or microwave until hot.

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on turning this mandarin chicken into leftovers.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!
• Get a meat thermometer to make sure your chicken is cooked through.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

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Easy Mandarin Chicken Recipe

This Mandarin Chicken is a healthier take on your favourite takeout dish – it has the most delicious sauce ever!

Course Main Course

Cuisine Asian-Inspired

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 586kcal

Author Taylor Stinson

Ingredients

• 1 lb chicken breasts diced
• 2 eggs
• 1/2 cup cornstarch
• 1 cup flour
• 1/4 cup sunflower oil
• 4 green onions sliced
• Sesame seeds optional, for garnish

Mandarin sauce

• 1 orange juiced
• 1 tbsp cornstarch
• 2 tbsp hoisin sauce
• 2 tbsp sweet chili sauce
• 1 tbsp soy sauce or tamari
• 1 tbsp lemon juice
• 2 cloves garlic minced
• 1 tsp sriracha

Rice

• 1 cup jasmine rice
• 1 1/4 cup water
• 1 tsp butter
• 1 pinch salt

Get Recipe Ingredients

Instructions

• Add rice, butter, salt and water to a rice cooker or pot on the stove and cook until liquid has absorbed.
• Add eggs to a bowl, then mix cornstarch and flour together in another large bowl. Dredge chicken in egg mixture, then toss in flour mixture.
• Heat a large skillet over medium-high heat and add sunflower oil. When lightly smoking, add chicken and cook for 3-4 minutes per side until golden brown. Add chicken to a paper-towel lined plate to drain oil. Season with salt and set aside.
• Meanwhile, whisk orange juice and cornstarch together in a large bowl until there are no lumps. Mix in hoisin sauce, sweet chili sauce, soy sauce, lemon juice, minced garlic and sriracha, stirring until well combined. Microwave, covered, for 1 minute until sauce thickens.
• Toss cooked chicken in the bowl with the sauce, then divide cooked rice among plates. Top with chicken, garnishing with green onions and sesame seeds. Serve and enjoy!

Notes

Serve your mandarin chicken with brown rice for a healthier option.

Store the leftovers in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the microwave for 2-3 minutes.

Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 586kcal | Carbohydrates: 79g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 683mg | Potassium: 643mg | Fiber: 3g | Sugar: 10g | Vitamin A: 380IU | Vitamin C: 24mg | Calcium: 64mg | Iron: 2mg

The post Easy Mandarin Chicken Recipe appeared first on The Girl on Bloor.

If your fridge is looking a little bare, this noodle recipe is for you! It's so fast and relies heavily on pantry staples you already have in the kitchen. It's the perfect recipe to have in your back pocket next time you are too busy to run to the store!

Why you'll love this recipe

• Super easy: Just cook the noodles, add your sauces and top with a fried egg for a full meal in less than 15 mins.
• Full of flavour: Throw away the sodium-packed seasoning packet and make your own flavourful sauce.

Save up to $10,000 a year on food!

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Ingredients and substitutions

• Ramen noodles – use rice noodles, udon noodles, egg noodles or vermicelli (cooking time will vary).
• Eggs – try another protein like chicken or tofu.
• Low sodium soy sauce – coconut aminos or tamari are the best substitutes here.
• Chili oil – add in some sambal oelek or extra sriracha instead.
• Honey – maple syrup or agave will add a bit of sweetness.
• Sriracha – sambal oelek would also work here.
• Minced garlic – freshly minced garlic is best, but jarred minced garlic can be used in a pinch.
• Green onions – swap out for chives or scallions.
• Sesame seeds – white or black sesame seeds would both be good.
• Cilantro – leave this off if you’re not a fan of cilantro.

How to make spicy noodles

Step 1: Assemble your ingredients.

Throw out the seasoning packets from the ramen noodles!

Step 2: Cook the noodles.

Boil the noodles until softened.

Step 3: Fry the eggs.

Fry the eggs, then set aside.

Step 4: Make the sauce.

Mix the soy sauce, chili oil, honey, sriracha and garlic together.

Step 5: Toss everything together.

Mix the sauce and noodles together.

Step 6: Top with the egg.

Serve the egg over the noodles and serve.

Frequently asked questions

How do I make the noodles less spicy?

You can make these noodles less spicy by using less chili oil and sriracha. Try using 1 tbsp chili oil and 1/2 tsp sriracha based on your spice tolerance.

Are there vegan options for this recipe?

To make this recipe vegan, omit the egg. Double check that all ingredients, especially the packaged noodles and sauces, are plant-based.

Are there gluten-free options?

Yes, you can opt for gluten-free noodles like rice noodles and use tamari instead of soy sauce to make the dish gluten-free.

What to serve with this dish

You can enjoy these spicy noodles on their own, or with one of these sides:

• A hot bowl of wonton soup
• Some steamed broccoli or bok choy
• With homemade dumplings
• Skip the protein and serve with chili chicken

How to store and reheat

Store: Place cooled noodles in an airtight container and refrigerate for up to 4 days.

Reheat: Microwave for 1-2 minutes, adding a splash of water to maintain moisture.

Freeze: I don't recommend freezing this dish, because the noodles can become mushy when thawed. Whip up a fresh batch of ramen!

Meal prep tools

• Grab some glass meal prep bowls to pack up your weekly lunches.
• Order some coconut aminos if you're looking for an alternative to soy sauce.
• This is the brand of tamari I like, and I love this low-sodium soy sauce.

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15-Minute Spicy Noodles

These 15 Minute Spicy Noodles are a lifesaver when you don't know what to make for dinner! They're fast, easy and made with pantry staples.

Course Main Course

Cuisine American, Asian-Inspired

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 540kcal

Author Taylor Stinson

Ingredients

• 4 (85g) packs ramen noodles seasoning packets discarded
• 4 eggs
• 1/4 cup low sodium soy sauce
• 2 tbsp chili oil
• 2 tbsp honey
• 1 tsp sriracha
• 4 cloves minced garlic
• 4 green onions sliced, for garnish
• Sesame seeds optional garnish
• Cilantro optional garnish

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Instructions

• Bring a large pot of water to a boil, then add ramen noodles. Boil for 3-4 minutes until softened, then drain and set aside.
• While ramen cooks, fry eggs in a large skillet over medium-low heat with a bit of butter or oil for 3-5 minutes until cooked to desired doneness. Remove eggs and set aside.
• Mix together soy sauce, chili oil, honey, sriracha and minced garlic, then add to the same skillet as the eggs were cooked in along with noodles, tossing gently to combine and cooking for another minute or so.
• Divide noodles into 4 bowls, topping with one egg each and garnishing with green onion, cilantro and sesame seeds. Serve and enjoy!

Notes

Add on some extra protein with tofu, shrimp or chicken.

Adjust the amount of sriracha and chili oil based on your spice preferences.

If you don’t have any chili oil, mix in some sambal oelek or extra sriracha.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes.

Nutrition

Calories: 540kcal | Carbohydrates: 65g | Protein: 16g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 2396mg | Potassium: 309mg | Fiber: 2g | Sugar: 10g | Vitamin A: 369IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 5mg

The post 15-Minute Spicy Noodles appeared first on The Girl on Bloor.

This meal will make you wanting more! The chicken pieces are stir-fried with colourful veggies, making it a feast for the eyes and the stomach! You can serve it over rice, noodles, or even cauliflower rice for a low-carb option, too.

Why you’ll love this recipe

• Quick and easy: Ready in just 30 minutes, perfect for busy weeknights.
• Flavor-packed: The sweet and savory ginger sauce is absolutely irresistible.
• Healthy and balanced: Loaded with lean protein and colorful veggies.

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Ingredients and substitutions

• Sunflower oil – or another neutral cooking oil like olive oil or canola oil.
• Boneless skinless chicken thighs – you can use boneless skinless chicken breasts, but cooking times may vary.
• Fresh ginger – ginger powder can be used if it's all you have, but fresh ginger is best.
• Shallots – white onions can be used in a pinch.
• Green onions – scallions would also work.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used instead.
• Cornstarch – potato starch or arrowroot are good substitutes here.
• Oyster sauce – you can use fish sauce or hoisin sauce instead, but the flavour might be slightly different.
• Soy sauce – coconut aminos or tamari would also be good.
• Chicken broth – vegetable broth is the best substitute here.
• Sesame seeds – black or white sesame seeds would work.
• White rice – serve with any rice of your choice like brown rice or jasmine rice.

Bok choy side dish

• Sesame oil – you can use olive oil but it will have a different flavour.
• Bok choy – serve with broccoli or another veggie of your choice.
• Soy sauce – use coconut aminos or tamari instead.

How to make ginger chicken

Step 1: Sear the chicken.

Sauté the chicken until it has a nice sear on each side.

Step 2: Add the veggies.

Toss in the ginger, shallots, green onion and garlic.

Step 3: Mix in the cornstarch.

Sauté the veggies, then sprinkle the cornstarch over top and mix.

Step 4: Add the sauce.

Add the oyster sauce, soy sauce and chicken broth. Cook until the sauce has thickened and the chicken is cooked.

Step 5: Make the bok choy.

Sauté the bok choy. Add the soy sauce in the last minute of cooking time.

Step 6: Serve and enjoy!

Garnish with green onion and sesame seeds, then serve with rice and bok choy.

Frequently asked questions

Can I use chicken breast instead?

Yes! While I like using chicken thighs for this recipe, you can easily swap them out for boneless skinless chicken breasts for a leaner option. Keep in mind that you might need to cook the chicken breast for a bit longer.

Can I make this ginger chicken gluten-free?

Yes, you can! Just make sure to use coconut aminos or tamari instead of soy sauce to make this recipe gluten-free.

Can I adjust the spice level?

Absolutely! Add more ginger or include chili flakes for extra heat, or reduce these ingredients for a milder flavor.

What to serve with ginger chicken

I like to serve this ginger chicken with a side of white rice and bok choy, but if you're looking for more side dish ideas, here are some options:

• Cauliflower rice
• Steamed broccoli
• Fried rice
• Lemon herb green beans

How to store and reheat

Storing: Keep the chicken, rice, and bok choy in airtight glass containers in the fridge for up to 5 days.

Reheating: Sprinkle water over the chicken and rice to prevent drying, then microwave for 1-2 minutes until heated through.

Freezing: You can freeze the ginger chicken and rice for up to three months. Avoid freezing the bok choy as it doesn’t defrost well.

Thawing and reheating: Defrost chicken and rice in the fridge overnight, then reheat as usual.

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Meal prep tools

• Grab some glass meal prep bowls to pack up your weekly lunches.
• Meal prep with your freezer! Butcher Box, conveniently delivers a variety of meats to your door frozen.
• Freeze and refrigerate leftovers in round glass microwave-safe bowls with lids.

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Easy Ginger Chicken

This Easy Ginger Chicken is a quick stir fry that's made in 30 minutes! The sauce is the perfect mix of sweet and savoury.

Course Main Course

Cuisine Asian-Inspired

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 420kcal

Author Taylor Stinson

Ingredients

• 1 tbsp sunflower oil
• 1 lb boneless skinless chicken thighs diced
• 2 inch piece ginger sliced into 1/4 inch thick coins
• 2 shallots diced
• 6 green onions sliced; divided
• 4 cloves garlic minced
• 1 tbsp cornstarch
• 3 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/4 cup chicken broth
• Sesame seeds for garnish

Rice

• 1 cup white rice
• 1 1/2 cups water

Optional bok choy side dish

• 1 tbsp sesame oil
• 454 g bok choy
• 1 tbsp soy sauce

Get Recipe Ingredients

Instructions

• Cook rice and water together in a rice cooker or pot on the stove until all liquid has absorbed.
• Meanwhile, heat sunflower oil in a medium-sized skillet over high heat. Add chicken, season with salt & pepper and saute for 2 minutes until chicken has a nice sear on each side.
• Reduce heat to medium-high, then add ginger, shallots, the white parts of the green onion and garlic. Saute for 5 minutes until softened, then sprinkle cornstarch overtop, mixing to combine.
• Add oyster sauce, soy sauce and chicken broth. Reduce heat again to medium, then cook for another 5 minutes until sauce has thickened and chicken is cooked through.
• Meanwhile, heat sesame oil in a large skillet over med-high heat then add bok choy. Season with salt and pepper to taste and saute for 3-4 minutes until softened and cooked through, adding soy sauce in the last minute of cook time.
• Serve ginger chicken with rice and bok choy, then garnish with green parts of the green onion and sesame seeds. Serve and enjoy!

Notes

NOTE: This recipe was adapted and inspired by The Woks of Life

Swap out the chicken thighs for chicken breasts for a leaner option.

If you have a wok, you can use it instead of a skillet.

Serve with a side of cauliflower rice, fried rice, steamed broccoli or green beans.

Store the leftovers in the fridge for 5 days. Sprinkle some water over top then microwave for 1-2 minutes.

Freeze the chicken and rice separately for 3 months. Defrost in the fridge then reheat as normal.

Nutrition

Calories: 420kcal | Carbohydrates: 47g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1195mg | Potassium: 794mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5279IU | Vitamin C: 57mg | Calcium: 175mg | Iron: 3mg

The post Easy Ginger Chicken appeared first on The Girl on Bloor.

This is the FIRST EVER RECIPE I learned how to cook when I was 16!!! My mom was the one who first sparked my love of cooking when she let me make a kung pao shrimp recipe from the newspaper.

Decades later (jeez, I'm getting old!), I'm still making a version of this recipe, and I've memorialized it here on the blog!

Why you'll love this recipe

• Quick & easy: Get dinner on the table in less than 30 minutes.
• Better for you than takeout: It's super yummy and made with whole ingredients.

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Ingredients and substitutions

• Olive oil – or another neutral cooking oil like canola oil.
• Yellow onion – white onion or shallots would also work.
• Red pepper – use any colour bell pepper here.
• Zucchini – broccoli or carrots would be good.
• Shrimp – make Kung Pao chicken, tofu or beef instead.
• Chopped peanuts – chopped cashews would be yummy.
• Scallions – green onions would work too.
• Rice – serve with jasmine, white or brown rice.

Kung Pao Sauce

• Soy sauce – coconut aminos or tamari are the best substitutes here.
• Garlic – either freshly minced or jarred minced garlic.
• Ginger – ground ginger powder will work in a pinch.
• Sesame oil – olive oil will work, but it will have a milder flavor.
• Peanut butter – you can leave this out if need be.
• Rice vinegar – use apple cider vinegar or rice wine vinegar instead.
• Sriracha – sambal oelek, diced chili pepper or dried chiles would also be good.

How to make Kung Pao shrimp

Step 1: Make the rice.

Cook the rice in a rice cooker or on the stove.

Step 2: Make the sauce.

Mix the ingredients together and chop up the veggies.

Step 3: Sauté the veggies.

Sauté until slightly softened.

Step 4: Add the sauce and shrimp.

Cook until the sauce starts to thicken and the shrimp are no longer translucent.

Step 5: Stir in the peanuts.

Remove from heat and add the scallions and peanuts.

Step 6: Serve over rice.

Serve and enjoy!

Frequently asked questions

What is the difference between Szechuan and Kung Pao?

Szechuan shrimp or chicken is a lot spicier than kung pao. It's also typically deep fried, while kung pao is not.

How can I adjust the spiciness of the dish?

The heat in Kung Pao Shrimp typically comes from dried red chilies. To reduce spiciness, use fewer chilies or remove their seeds. For a milder option, you can substitute with bell peppers. If you prefer more heat, you can add more chilies or a dash of chili oil.

How do I prevent the shrimp from becoming overcooked?

Shrimp cook quickly. You need to sauté them over high heat just until they turn pink and opaque, which usually takes 2-3 minutes. Overcooking can lead to a rubbery texture, so it's important to monitor them closely.

What to serve with this dish

Here are some ideas on how to serve your Kung Pao shrimp:

• Use a classic white rice or cauliflower rice for a low-carb option
• Serve this dish with wonton soup or eggrolls to really make it feel like takeout

How to store and reheat

Storing: Store any leftovers in the fridge for 3-4 days.

Reheating: Reheat on the stovetop for best results. You can microwave a plate for 1-2 minutes, but the shrimp may dry out.

Freezing: Store in airtight containers or freezer-safe bags, and freeze for up to 3 months.

Reheating: Thaw in the fridge overnight, and reheat in a skillet over medium heat. Or, heat for 2-3 minutes in the microwave, stirring halfway through.

Meal prep tools

• Grab some glass meal prep bowls if you plan on refrigerating the leftovers.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!

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Kung Pao Shrimp {Ready in 30 Minutes}

Kung Pao Shrimp is an easy stir fry with a yummy sauce, crisp veggies & peanuts served over jasmine rice—it's better than takeout!

Course Main Course, Stir Fry

Cuisine Asian-Inspired

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 449kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 1 medium-sized yellow onion, chopped
• 1 red pepper, diced
• 1 zucchini, diced
• 1 lb shrimp
• 1/2 cup chopped peanuts
• 4 scallions, chopped into 1 inch pieces

Kung Pao Sauce

• 1/4 cup low-sodium soy sauce or tamari
• 4 cloves garlic minced
• 1 inch piece ginger, minced
• 1 tbsp sesame oil
• 1 tbsp peanut butter
• 1 tbsp rice vinegar
• 2 tsp Sriracha

Rice

• 1 cup dry jasmine rice
• 1 1/4 cups water
• 1 tsp butter

Get Recipe Ingredients

Instructions

• Add rice, water and butter to a rice cooker or a pot on the stove and cook until the liquid has absorbed, about 15-20 minutes.
• Meanwhile, mix sauce ingredients together in a small bowl and prep veggies.
• Heat olive oil in a large skillet over high heat. Add peppers, onion and zucchini, sauteeing for 2-3 min until veggies soften slightly.
• Add sauce and shrimp, cooking for another 3-4 min until sauce starts to thicken slightly and shrimp are no longer translucent. Remove from heat, stir in scallions and peanuts, then serve overtop of jasmine rice. Enjoy!

Video

Notes

Swap out the shrimp for chicken, beef or tofu.

Serve with white or brown rice or cauliflower rice for a low-carb option.

Store any leftovers in the fridge for 4 days. Reheat in a skillet on the stovetop or in the microwave for 1-2 minutes.

Nutrition

Calories: 449kcal | Carbohydrates: 46g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 288mg | Sodium: 1798mg | Potassium: 532mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1180IU | Vitamin C: 57.5mg | Calcium: 213mg | Iron: 4.1mg

The post Kung Pao Shrimp {Ready in 30 Minutes} appeared first on The Girl on Bloor.

The homemade stir fry sauce ties everything together with a savory and slightly sweet kick that’ll have you coming back for seconds. Serve it over rice or noodles for a wholesome meal everyone will love!

Why you'll love this recipe

• Super healthy: It's low carb, high in lean protein and low in calories for a healthy lunch or dinner option (without sacrificing on flavor).
• Customizable: You can easily swap out the veggies and even the meat you use in this stir fry. The simple sauce will go with pretty much anything!

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Ingredients and substitutions

• Olive oil – or another neutral oil like avocado oil, sunflower oil or grapeseed oil. If you're looking to add extra flavour, add in some sesame oil.
• Yellow onion – if you don't have yellow onion, you can use red onion, white onion or shallots.
• Ground turkey – ground chicken or pork would also work if you don’t have any ground turkey on hand.
• Carrot, red pepper, cabbage and green onions – swap out for any other veggies of your choice like peas, baby corn, water chestnuts, green beans, broccoli, bean sprouts, celery or mushrooms.

Stir fry sauce

• Low-sodium soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
• Honey – corn syrup, molasses or maple syrup will bring a bit of sweeteness.
• Garlic – I find that freshly minced garlic is best, but jarred minced garlic will work in a pinch.
• Ginger – if you don’t have any fresh ginger, use a bit of ground ginger powder.
• Sriracha – sambal oelek or sweet chili sauce will help add a bit of kick to your sauce.

How to make this ground turkey stir fry

Step 1: Prep your ingredients.

Chop the veggies and whisk together the soy sauce, honey, garlic, ginger and sriracha.

Step 2: Sauté the onions.

Sauté the onions until softened.

Step 3: Cook the ground turkey.

Add the ground turkey and sauté until lightly browned.

Step 4: Add the veggies.

Sauté the carrot, bell peppers and cabbage.

Step 5: Stir in the sauce.

Cook until sauce thickens.

Step 6: Serve and enjoy!

Remove from heat, stir in the green onions and serve.

Frequently asked questions

How do I add flavour to the ground turkey?

Ground turkey has a mild taste, but the stir fry sauce for this recipe will give it plenty of flavour! The sauce is really easy to make and uses mostly pantry staples. All you need to do is mix together soy sauce, honey, garlic, ginger and sriracha or chili sauce for a bit of kick.

How do I make the sauce thicker?

To thicken the sauce, create a slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of water. Stir this mixture into the sauce during cooking, allowing it to simmer until it reaches the thickness you want.

How can I add more flavor to the stir fry?

You can enhance the flavour by adding minced garlic and ginger when you're sautéing the onions. A splash of rice vinegar or a squeeze of lime juice can also brighten up the dish.

Can I use frozen vegetables?

Yes you can! You can sauté the frozen veggies right from frozen – they just might need to cook a bit longer until softened.

What to serve with this turkey stir fry

This is a pretty substantial meal on its own, but if you're looking for a little something to add, I'd recommend serving it with a side of cauliflower rice.

If you're not concerned about keeping this recipe low carb, you could serve it over cooked white or brown rice or even noodles.

It would also be delicious with some summer rolls or egg rolls!

Storing and reheating

Storing: Refrigerate for up to 5 days in airtight containers. Store individual portions for easy grab-and-go meals.

Reheating: Heat for 2-3 minutes in the microwave until warmed through. Or, sauté in a pan for 2-3 minutes to keep the veggies crisp.

Freezing: Freeze for up to 3 months. Store the turkey, veggies, and sauce separately for the best texture. Let the dish thaw overnight in the fridge, then reheat and combine in a pan.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
• I get all my ground turkey from Butcher Box, conveniently delivered to me frozen.

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Easiest Ever Ground Turkey Stir Fry

This the Easiest Ever Ground Turkey Stir Fry! It’s low carb too – all you need is ground turkey, bell peppers, carrots and cabbage.

Course Main Dish

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 237kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive or sesame oil
• 1 yellow onion, sliced
• 1 lb ground turkey
• 1 pinch salt
• 1 carrot, grated
• 1 red pepper, sliced
• 1 cup chopped red cabbage
• 4 green onions, sliced

Stir fry sauce

• 2 tbsp low sodium soy sauce
• 1 tbsp honey
• 4 cloves garlic, minced
• 1 tbsp fresh minced ginger
• 1 tsp sriracha or chili garlic sauce

Get Recipe Ingredients

Instructions

• Mix ingredients for the sauce together.
• Heat oil over med-high heat then add onions, sauteing for 2 minutes until softened. Add ground turkey, breaking up with a wooden spoon. Add a pinch of salt to season the meat, then saute until lightly browned, about 5 minutes.
• Add carrot, bell pepper and cabbage, sauteeing for 2-3 minutes until softened. Add sauce then cook another 2-3 minutes until well combined and sauce thickens slightly. Remove from heat and stir in green onions. Serve and enjoy!
• Storing and reheating: Leftovers will last up to 5 days in the fridge. Store individual portions in glass bowls and reheat for 2-3 minutes in the microwave, or saute on the stovetop for 2-3 minutes until heated through.

Video

Notes

Leave out the honey and go light on the soy sauce to make this dish keto friendly.

You could also use frozen veggies, but they might take a bit longer to cook.

Serve with steamed rice, cauliflower rice, egg rolls or noodles.

Store the leftovers in the fridge for up to 5 days then reheat in the microwave or in a pan on the stovetop.

Freeze the turkey, veggies and sauce separately for up to 3 months. Defrost in the fridge then combine and reheat.

Nutrition

Calories: 237kcal | Carbohydrates: 18g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 369mg | Potassium: 725mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3737IU | Vitamin C: 84mg | Calcium: 68mg | Iron: 2mg

The post Easiest Ever Ground Turkey Stir Fry appeared first on The Girl on Bloor.

Customize these bowls with your favorite toppings like steamed veggies, sliced avocado, or fresh herbs for a meal that’s as versatile as it is tasty. They're perfect for busy weeks, and are sure to keep you fueled and energized!

Why you'll love this recipe

• Perfect for meal prep: Make your lunches for the week in one go!
• Customizable: Add your favourite toppings to suit your taste.
• Quick and easy: Simple ingredients and minimal effort make it ideal for busy schedules.

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Ingredients and substitutions

Chicken

• Chicken breasts – boneless skinless chicken thighs would also be good in this recipe.
• Egg – use a bit of milk instead to help the cornstarch stick to the chicken.
• Cornstarch – potato starch, arrowroot or flour would also help coat the chicken.
• Olive oil – or any other neutral cooking oil like canola or grapeseed oil.
• Sweet chili sauce – a mixture of hot sauce and honey will provide a similar flavour.
• Sriracha – Sambal Oelek would be a good substitute here or you can leave it out entirely.

Rice and veggies

• Jasmine rice – substitute for any type of rice or rice noodles. Leave this out altogether for a low-carb option.
• Olive oil – or any other neutral cooking oil like canola or grapeseed oil.
• Matchstick carrots – feel free to substitute for another julienned veggie of your choice like cucumber.
• Red pepper – use any colour bell pepper or another veggie of your choice.
• Shredded red cabbage – swap out for another veggie like raw lettuce instead.
• Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.

How to make sweet chili chicken

Step 1: Coat the chicken.

Toss the chicken in cornstarch.

Step 2: Sauté the chicken.

Cook the chicken until browned.

Step 3: Make the rice.

Prepare the rice in a rice cooker or on the stovetop.

Step 4: Toss in the sauce.

Add sweet chili sauce and sriracha to the pan with the chicken.

Step 5: Sauté the veggies.

Cook the carrots, red pepper, and red cabbage with soy sauce.

Step 6: Assemble your bowls.

Divide rice into meal prep bowls, top with sautéed veggies and chicken, and finish with your choice of toppings.

Frequently asked questions

Do you need to marinate the chicken in the sauce?

This recipe doesn’t require marinating the chicken. Just brown the chicken then add in the sauce and it’ll be plenty flavourful already! That being said, you can definitely marinate it if you want to.

Is sweet chili spicy?

Yes, sweet chili definitely has a bit of a kick to it, but the sweetness of the sauce cuts down on the heat. If you don't like too much spice, mix together honey and a bit of hot sauce for a similar flavour.

Do you eat these bowls hot or cold?

You can enjoy these bowls cold or pop them in the microwave for 1 to 2 minutes. I'd suggest sprinkling some water over top before microwaving to ensure the chicken and rice don't dry out.

How to store, reheat, and freeze

• Storing: Keep any leftover sweet chili chicken bowls in the fridge for up to 5 days in airtight containers.
• Reheating: Sprinkle a bit of water over the chicken to keep it moist, then microwave for 2-3 minutes. For added crunch, consider leaving the toppings off and adding them fresh after reheating (optional).
• Freezing: Freeze the chicken and rice separately for up to 3 months in airtight containers. Unfortunately, the veggies don’t freeze well as they can become soggy when thawed.
• Defrosting and reheating: Thaw the chicken and rice in the fridge overnight, then reheat as normal.

Meal prep tools

• A rice cooker makes meal prep so much easier!
• Get your glass meal prep bowls here.
• And of course I get all my free-range chicken breasts from Butcher Box.

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Sweet Chili Chicken Meal Prep Bowls

These Sweet Chili Chicken Meal Prep Bowls are a delicious make-ahead lunch idea. Serve with jasmine rice and your choice of toppings!

Course Main Course

Cuisine Asian-Inspired

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 bowls

Calories 430kcal

Author Taylor Stinson

Ingredients

Chicken

• 1 lb chicken breasts, cubed
• 1/3 cup cornstarch
• 1 tbsp olive oil
• 1 pinch salt
• 3/4 cup sweet chili sauce
• 1 tbsp Sriracha

Jasmine rice

• 1 1/4 cups water
• 1 cup jasmine rice
• 1 tsp butter
• 1 pinch salt

Vegetables

• 1 tbsp olive oil
• 1 cup matchstick carrots
• 1 red pepper, sliced
• 1 cup Shredded red cabbage
• 1 tbsp soy sauce

Topping ideas (all of these are optional to top your bowls with after)

• 1/2 cup bean sprouts
• 4 scallions, sliced
• 2 tbsp peanut pieces
• 2 tbsp sesame seeds
• 1/2 cup cilantro, chopped

Get Recipe Ingredients

Instructions

• In a large bowl, mix chicken with cornstarch. Heat 1 tbsp olive oil in a large skillet over med-high heat. Add chicken and season with salt, then saute for 5-6 min until browned. Add sweet chili sauce and sriracha and cook another 3-4 min until chicken is fully cooked.
• Meanwhile, cook jasmine rice according to package directions on the stove or in a rice cooker.
• Remove chicken from pan and move to a bowl, setting aside. Add another tbsp olive oil and sautee carrots, red pepper and red cabbage together with soy sauce for 5 minutes until cooked through.
• Divide rice among four glass meal prep bowls and top with veggie mixture. Add chicken and your choice of optional toppings. Serve and enjoy!

Notes

If you don’t like spice, you can leave out the sriracha.

Add on toppings like bean sprouts, spicy mayo, fried onions, tortilla strips and sesame seeds.

Store these bowls in the fridge for up to 5 days. Sprinkle some water over top then reheat in the microwave.

Freeze the chicken and rice separately for up to 3 months. Defrost in the fridge then reheat.

Nutrition

Calories: 430kcal | Carbohydrates: 70g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 656mg | Potassium: 194mg | Fiber: 4g | Sugar: 25g | Vitamin A: 6300IU | Vitamin C: 26.4mg | Calcium: 50mg | Iron: 1.3mg

The post Sweet Chili Chicken Meal Prep Bowls appeared first on The Girl on Bloor.

This dish is perfect for recreating your favorite takeout meal at home. And, it's quick, easy, and packed with bold, delicious flavors!

Why you'll love this recipe

• The best copycat: This Panda Express sweet fire chicken copycat recipe tastes just like the original, but you can make it yourself at home.
• Sweet and spicy: You'll get an amazing blend of sweet and spicy flavors, with sweetness from the pineapple and sweet chili sauce, and a bit of heat from the chili flakes.

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Ingredients and substitutions

• Boneless chicken breasts – you can use boneless skinless chicken thighs instead.
• All-purpose flour – a cornstarch mixture will work, although you may not get as thick of a coating.
• Eggs – buttermilk can be used too (if you don't have any on hand, mix 1 tbsp lemon juice with 1 cup of milk).
• Cooking oil – I use canola oil, but you can substitute it with any neutral flavour of cooking oil.
• Yellow onion – feel free to use white or red onion in place of the yellow onion.
• Red bell pepper – feel free to use any type of bell pepper in this dish.
• Pineapple chunks – fresh pineapple gives the dish the best flavour, but you can use canned pineapple chunks if you want to.
• Sweet chili sauce – use your favourite store-bought sauce or make your own.
• Chili flakes – adjust based on your spice tolerance.
• Green onions – leave these out if you’re not a fan of green onions.
• White rice – brown would also be good.

How to make Panda Express sweet fire chicken

Step 1: Coat the chicken.

Coat the chicken in the egg mixture, then toss in flour.

Step 2: Cook the chicken.

Heat oil, then add the chicken pieces.

Step 3: Add the veggies.

Add in the red peppers and onions.

Step 4: Add pineapple and sauce.

Stir in pineapple chunks, sweet chili sauce and chili flakes. Cook until the sauce thickens then serve and enjoy!

Frequently asked questions

What does sweet fire chicken taste like?

Sweet fire chicken tastes a little bit sweet and a little bit spicy. You’ll get the sweetness from the pineapple, and the spice from the sweet chili sauce and red chili flakes. It’s the perfect combo!

How spicy is it?

Thanks to the sweet pineapple and sweet chili sauce, the flavour is not terribly spicy. Red chili flakes are the main source of spicy heat in this dish and because the amount of chili flakes is easy to adjust, you can make it as spicy or mild as you want to.

Can you bake the chicken instead?

I personally haven't tried baking the chicken, and it wouldn't get as crispy as if you pan fried it. Plus, you'll still need to use the skillet to fry up the veggies and make the sauce. If you really want to, you can try baking the chicken on a parchment-lined sheet pan for 10-15 mins at 375°F.

What to serve with panda express sweet fire chicken

• Rice (I like white but any variety works)
• Egg rolls
• Cauliflower rice for a low-carb option
• Crispy green beans
• Asparagus

Storing and reheating

Storing: Store leftovers in airtight containers or meal prep bowls in the fridge for up to 5 days. For the freshest results, keep the chicken separate from the vegetables and sauce.

Reheating: The best way to reheat is in a skillet over medium heat to maintain the chicken’s texture. If using the microwave, sprinkle a bit of water over the chicken to prevent it from drying out, then heat in 30-second intervals until warmed through.

Freezing: You can freeze sweet fire chicken for up to 3 months. Let it defrost in the fridge overnight then reheat as normal. Serve with fresh rice and dig in.

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on turning this meal into your weekly lunches.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• You can order sweet chili sauce online.

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Pnada Express Sweet Fire Chicken Recipe

This Sweet Fire Chicken is a perfect Panda Express copycat with chicken, red pepper, onion and pineapple in a spicy sweet chili sauce.

Course Main Course

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 502kcal

Author Taylor Stinson

Ingredients

• 1 lb chicken breasts, diced
• 1 cup flour
• 2 eggs
• salt & pepper, to taste
• 1 tbsp canola oil
• 1 yellow onion, chopped
• 1 red pepper, chopped
• 1/2 cup pineapple chunks
• 1/2 cup sweet chili sauce
• 1 pinch chili flakes
• 4 green onions, sliced

Rice

• 1 1/2 cups water
• 1 cup white rice
• 1 tsp butter
• 1 pinch salt

Get Recipe Ingredients

Instructions

• Cook rice in a rice cooker or on the stovetop according to package directions.
• Add eggs and flour to two separate bowls. Coat chicken in egg mixture, then toss in flour.
• Heat canola oil in a large skillet over med-high heat. Add coated chicken pieces to skillet once oil is hot, then season with salt and pepper. Cook for 3-4 minutes, stirring often, until browned.
• Add onions and red pepper, sauteeing another 2-3 minutes until veggies are tender. Stir in pineapple chunks, sweet chili sauce and chili flakes, tossing mixture until well coated and cook for 1-2 minutes until sauce thickens.
• Serve chicken over rice and garnish with green onions. Enjoy!

Video

Notes

If you don’t have any sweet chili sauce, make your own using 1 tbsp. hot sauce, 4 tbsp. honey and 1 tbsp. soy sauce.

Store the leftovers in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the microwave.

Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 502kcal | Carbohydrates: 75g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 481mg | Potassium: 662mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1131IU | Vitamin C: 46mg | Calcium: 41mg | Iron: 2mg

The post Panda Express Sweet Fire Chicken Recipe appeared first on The Girl on Bloor.

I love serving this dish with rice to soak up all that delicious sauce. This recipe definitely has me coming back for seconds—and the leftovers are even better the next day!

Why you'll love this recipe

• Sweet & spicy: Best of both worlds! A balanced kick of sweet chili sauce and spicy sriracha.
• Easy & versatile: Quick to prepare and adaptable to different proteins or vegetables.
• Perfect for meal prep: Make it ahead for lunch or dinner all week!

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Ingredients and substitutions

• Chicken breasts – you can also use chicken thighs for extra juiciness.
• Eggs – coat the chicken with buttermilk or mayonnaise if eggs aren’t available.
• Cornstarch – swap with flour or potato starch for a crispy coating.
• Zucchini – substitute with bell peppers, broccoli, or snap peas.
• Soy sauce – tamari or coconut aminos make great substitutes.
• White rice – serve with jasmine, brown, or basmati rice as alternatives.
• Green onions – garnish with scallions or chopped chives if you prefer.
• Sesame seeds – use black or white sesame seeds for garnish.

Firecracker sauce

• Sweet chili sauce – for a DIY option, mix honey with hot sauce.
• Buffalo sauce – I like Frank’s Red Hot, but any brand works.
• Rice vinegar – apple cider vinegar can be used if needed.
• Sriracha – adjust for spice level; Sambal Oelek is also a good option.

How to make firecracker chicken

Step 1: Cook the rice.

Cook rice in a rice cooker or on the stove.

Step 2: Coat the chicken.

Dip chicken pieces in egg, then coat with cornstarch.

Step 3: Cook the chicken and zucchini.

Cook the chicken. Then cook the zucchini in the same skillet.

Step 4: Make the sauce.

Combine sweet chili sauce, buffalo sauce, rice vinegar, and sriracha, then microwave until heated and slightly thickened.

Step 5: Toss chicken in sauce.

Add the cooked chicken to the sauce and toss to coat.

Step 6: Serve and enjoy.

Top with sesame seeds and green onions, then serve with rice and zucchini.

Frequently asked questions

Can I bake the chicken instead of frying it?

Yes! For a lighter option, bake the coated chicken on a parchment-lined baking sheet at 400°F for 20-25 minutes, flipping halfway through.

How can I adjust the spice level?

If you prefer a milder dish, reduce the amount of sriracha or use a mild buffalo sauce. For more heat, add extra sriracha or a pinch of cayenne.

Can I use pre-cooked chicken?

If using pre-cooked chicken, simply heat it in the skillet with the firecracker sauce until warmed through. This option works well for quick meal prep.

Storing and reheating

Storing: Store chicken, zucchini, and rice in meal prep containers in the fridge for up to 5 days.

Reheating: Add a sprinkle of water over the chicken and rice, then microwave for 1-2 minutes until warm. You can also reheat the chicken in a skillet to keep it crispy.

Freezing: Freeze in airtight containers or Ziploc bags for up to 3 months. Thaw in the fridge overnight, then reheat in the microwave or on the stove.

Meal prep tools

• Grab some glass meal prep bowls to pack up your weekly lunches.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Get a meat thermometer to make sure your chicken is cooked through.

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Best Ever Firecracker Chicken Recipe

This sweet and spicy Firecracker Chicken is the best weeknight dinner! Make it at home in less time than it takes to get delivery!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 522kcal

Author Taylor Stinson

Ingredients

• 1 lb chicken breasts diced into 1-inch pieces
• 2 eggs
• 1 cup cornstarch
• salt & pepper to taste
• 1 zucchini chopped
• 1-2 tsp soy sauce

Firecracker sauce

• 1/3 cup sweet chili sauce
• 1/4 cup buffalo sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha

Rice

• 1 1/2 cups water
• 1 cup white rice

For garnish

• 4 green onions
• 1 tbsp sesame seeds for garnish

Get Recipe Ingredients

Instructions

• Add rice and water to a rice cooker or pot on the stove and cook until liquid has absorbed.
• Add cornstarch to a bowl, then whisk eggs in another bowl. Dip chicken in egg, then coat in cornstarch.
• Heat oil in a large skillet over med-high heat. Add coated chicken to skillet, cooking for 5 minutes per side. Add to a paper towel lined plate to get rid of excess oil, seasoning with salt & pepper.
• Meanwhile, heat a bit of olive oil in a medium skillet over med-high heat and saute zucchini with a bit of soy sauce and salt & pepper for 6-7 minutes until tender.
• While chicken and zucchini cooks, mix together sauce ingredients in a large bowl. Microwave for 2-3 minutes until heated through and slightly thickened. Toss cooked chicken in sauce.
• Divide rice, sauced up chicken and sauteed zucchini among 4 plates or meal prep bowls, then serve and enjoy!

Notes

To keep the chicken extra crispy, drain on a paper towel-lined plate before adding the sauce.

Prepare the sauce up to a week in advance for faster assembly.

Store in an airtight container in the fridge for up to 5 days.

Freeze individual portions of chicken, rice, and zucchini for up to 3 months.

Microwave for 1-2 minutes or reheat in a skillet on the stovetop.

Nutrition

Calories: 522kcal | Carbohydrates: 80g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 1045mg | Potassium: 682mg | Fiber: 2g | Sugar: 12g | Vitamin A: 372IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 2mg

The post Best Ever Firecracker Chicken Recipe appeared first on The Girl on Bloor.

Why you'll love this recipe

• Healthier takeout recipe: It tastes just like your favourite takeout dish, but it's made healthier with whole ingredients.
• Quick and easy: It's perfect for busy weeknights and comes together in less than 30 minutes.

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Ingredients and substitutions

• Chicken breasts – you could also make it with beef, pork or tofu.
• Cornstarch – use flour or potato starch instead.
• Sesame oil – olive oil will work, but the dish will be milder.
• Mushrooms – try another veggie like zucchini.
• Carrot – swap out for bell peppers, broccoli, bok choy or water chestnuts.
• Yellow onion – white or red onion would also be good here.
• Green cabbage – try Chinese or Napa cabbage instead.
• Chow mein noodles – you can use rice noodles or lo mein, but cooking time will vary.
• Chicken broth – vegetable broth is the best substitute here.
• Green onions – leave these off if you’re not a fan.
• Sesame seeds – you can skip these if you don't have any on hand.

Chow mein sauce

• Soy sauce – coconut aminos and tamari are the best substitutes.
• Honey – agave or brown sugar will also add a bit of sweetness.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
• Sesame oil – you can use olive oil, but the sauce will be milder.

How to make chicken chow mein

Step 1: Coat the chicken.

Toss the chicken in cornstarch and make the chow mein sauce.

Step 2: Sauté the veggies.

Cook the veggies until softened.

Step 3: Brown the chicken.

Add the chicken and saute until browned.

Step 4: Add the cabbage and noodles.

Add the onion, green cabbage and chow mein noodles.

Step 5: Stir in the sauce.

Add the broth and sauce to the pan.

Step 6: Cook until thickened.

Cook until the sauce thickens, stir in the green onions and serve.

Frequently asked questions

What is the main difference between lo mein and chow mein?

Chow mein and lo mein are both made with neg noodles, but chow mein noodles are crispier with a mildler sauce.

What are the best type of noodles to use?

You can use Yakisoba noodles, dry or fresh chow mein noodles, or even dry spaghetti. You can also get super adventurous and make homemade chow mein noodles!

How do I keep the noodles from sticking together?

You'll only add the noodles during the last 2-3 mins of cooking time, but make sure to stir often so they don't stick together.

What to serve with chicken chow mein

• Veggies: Serve with bok choy, steamed broccoli or green beans.
• Salad: This sesame broccoli slaw would be delicious!
• Sides: Egg rolls or spring rolls are both great options.

Storing and reheating

Storing: Store the leftovers in the fridge for 5 days.

Freezing: Freeze this recipe for 3 months, then thaw in the fridge.

Reheating: Reheat in a wok or a skillet over medium-high heat, or in the microwave for 1-2 minutes.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Freeze this recipe in glass microwave-safe bowls up to 3 months.

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Easy Chicken Chow Mein Recipe

This Easy Chicken Chow Mein tastes just like takeout – all you need is a skillet and 30 minutes to whip up this delicious dinner!

Course Main Course

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 449kcal

Author Taylor Stinson

Ingredients

• 2 chicken breasts, diced
• Salt & pepper, to taste
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• 1 cup mushrooms, cut in half
• 1 carrot, julienned
• 1 yellow onion, sliced
• 1 cup green cabbage, sliced
• 1 (454g) package chow mein noodles
• 1/3 cup chicken broth
• 1 bunch green onions, sliced
• Sesame seeds, for garnish

Chow mein sauce

• 3 tbsp soy sauce
• 2 tbsp honey
• 4 cloves garlic, minced
• 1 tbsp sesame oil

Get Recipe Ingredients

Instructions

• In a large bowl, season chicken with salt & pepper, then toss with cornstarch. Meanwhile, mix the chow mein sauce ingredients in a small bowl and set aside.
• Heat oil in a large skillet or wok over med-high heat. Add carrots and mushrooms to skillet, cooking for 5 minutes until carrots soften and mushrooms release juices. Add chicken and saute for another 5 minutes until browned, stirring often.
• Add onion, green cabbage and chow mein noodles to the skillet, sauteeing another 2-3 minutes, then add broth and chow mein sauce, cooking for 2-3 more minutes until sauce thickens.
• Stir in green onions and remove from heat. Serve garnished with sesame seeds (optional), and enjoy!

Video

Notes

Make this dish vegetarian using tofu and vegetable broth.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave, a wok or a skillet.

Freeze this recipe for up to 3 months, then thaw in the fridge overnight.

Nutrition

Calories: 449kcal | Carbohydrates: 64g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1123mg | Potassium: 449mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1772IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 3mg

The post Easy Chicken Chow Mein Recipe appeared first on The Girl on Bloor.

Why you'll love this recipe

• Takeout copycat: This orange chicken tastes just like the kind from Panda Express, with less calories.
• Orange sauce: The homemade orange sauce has the perfect combo of sweet and spicy.

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Ingredients and substitutions

• Canola oil – or another high smoke point oil like avocado oil.
• Chicken breasts – chicken thighs would also work.
• Eggs – coat the chicken in buttermilk instead.
• Cornstarch – try arrowroot or potato starch instead.
• Flour – swap out for a gluten-free flour of your choice.
• Green onions – white onion would also be good.
• Sesame seeds – leave these off in a pinch.

Orange chicken sauce

• Orange juice – freshly squeezed is best but you can use bottled orange juice in a pinch.
• Honey – agave or maple syrup can be used, but the flavour will be different.
• Hoisin sauce – use soy sauce or oyster sauce instead.
• Rice vinegar – apple cider vinegar or white wine vinegar will work as well.
• Garlic – fresh minced garlic is best but garlic powder will work in a pinch.
• Orange zest – you can use lemon zest, but the flavour will be different.
• Ginger – use fresh minced ginger. If you can’t find any, ground ginger can be used instead.

Rice

• White rice – brown rice or cauliflower rice would also be good.
• Butter – you can use a little bit of margarine or olive oil instead.

How to make this recipe

Step 1: Make the orange sauce.

Mix the sauce ingredients together.

Step 2: Coat the chicken.

Dredge the chicken in egg, then toss in the flour and cornstarch.

Step 3: Cook the chicken.

Brown the chicken in a skillet until cooked through, then drain on a paper-towel-lined plate.

Step 4: Toss in the sauce.

Toss the chicken in the orange sauce then serve over rice.

Frequently asked questions

Is orange chicken spicy?

The hoisin sauce will give the orange sauce a bit of kick, but it's not overly spicy. It's the perfect blend of sweet and spicy!

How many calories are in this recipe?

One serving of Panda Express' orange chicken has 490 calories without the rice. In comparison, my recipe has 449 calories including rice, so you're saving calories by making it at home.

Can you make it in the slow cooker?

You can try cooking raw chicken in the sauce in the slow cooker, but you won't be able to brown the chicken so it won't have that amazing crispy texture.

Storing and reheating

Storing: Store the leftovers in the fridge for 5 days.

Freezing: Freeze the chicken for 3 months, then thaw in the fridge overnight.

Reheating: Reheat in a skillet over medium-high heat to maintain that crispiness. You can microwave it for 1-2 minutes instead, but the chicken may get soggy.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

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Copycat Panda Express Orange Chicken Recipe

This Panda Express Orange Chicken recipe tastes just like the takeout version with crispy chicken tossed in a sweet and spicy orange sauce.

Course Main Course

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 459kcal

Author Taylor Stinson

Ingredients

• 1/4 cup canola oil
• 1 lb chicken breasts, diced
• 2 eggs whisked
• 1/2 cup cornstarch
• 1 cup flour
• 4 green onions, sliced
• Sesame seeds, for garnish

Orange chicken sauce

• 1/3 cup orange juice preferably from an orange
• 1 tbsp cornstarch
• 1 tbsp honey
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 4 cloves garlic, minced
• 1 tsp orange zest
• 1 tsp ginger, minced

Rice

• 1 1/4 cups water
• 1 cup white rice
• 1 tsp butter
• 1 pinch salt

Get Recipe Ingredients

Instructions

• Mix sauce ingredients in a bowl and set aside. Add rice ingredients to a rice cooker and cook.
• Add eggs to a bowl, then mix cornstarch and flour together in another large bowl. Dredge chicken in egg mixture, then toss in flour mixture.
• Heat canola oil in a large skillet over med-high heat. When lightly smoking, add chicken and cook for 3-4 minutes per side until golden brown. Add chicken to a paper-towel lined plate to drain oil. Season with salt and set aside.
• Meanwhile, microwave sauce in a large bowl for 1 minute.
• Gently toss chicken with sauce in the large bowl, then serve over rice. Garnish with green onions and sesame seeds, then serve and enjoy!

Video

Notes

Serve with cauliflower rice for a low-carb option.

Store any leftovers in the fridge for up to 5 days then reheat in a skillet over medium-high heat.

Freeze for up to 3 months then thaw in the fridge overnight, reheat and serve with fresh rice.

Nutrition

Calories: 459kcal | Carbohydrates: 58g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 171mg | Potassium: 422mg | Fiber: 1g | Sugar: 5g | Vitamin A: 232IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 2mg

The post Copycat Panda Express Orange Chicken Recipe appeared first on The Girl on Bloor.

Why you'll love this recipe

• Weeknight recipe: It's perfect for busy evenings and comes together in less than 25 minutes.
• Pantry staples: It's made with ingredients you probably already have at home.

Save up to $10,000 a year on food!

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Ingredients and substitutions

• Lo mein noodles – try spaghetti, fettucine or linguine instead.
• Sunflower oil – or another neutral cooking oil like avocado oil.
• Chicken breasts – swap out for another protein like shrimp, beef or tofu.
• Carrot matchsticks – use another veggie like celery instead.
• Sliced mushrooms – zucchini would also be good here.
• Red pepper – swap out for any colour bell pepper.
• Snap peas – green beans or edamame would also be good.
• Green onions – garnish with diced white onion instead.
• Sesame seeds – black or white sesame seeds would both work.

Sauce

• Chicken broth – vegetable broth is the best substitute here.
• Soy sauce – use coconut aminos or tamari instead.
• Hoisin sauce – swap out for more soy sauce or use oyster sauce.
• Cornstarch – potato starch would also help thicken the sauce.
• Sesame oil – you can use olive oil, but it won't have the same flavour.
• Garlic – garlic powder can be used in a pinch.

How to make lo mein

Step 1: Cook the noodles.

Cook until softened, drain and set aside.

Step 2: Make the sauce.

Mix the chicken broth, soy sauce, hoisin sauce, cornstarch, sesame oil and garlic together.

Step 3: Brown the chicken.

Cook the chicken until browned, then remove from the pan and set aside.

Step 4: Sauté the veggies.

Sauté in the pan until softened.

Step 5: Add everything to the pan.

Add the chicken back to the pan with the veggies, then pour in the sauce.

Step 6: Add the noodles.

Cook until the sauce is thickened, then add the noodles and serve.

Frequently asked questions

What is the difference between lo mein and chow mein?

The main difference is the noodles and the sauce. Lo mein noodles are chewier and thicker, while chow mein noodles are crunchier and thinner. Lo mein is also made with a thicker sauce, while chow mein is milder and lighter.

What kind of noodles are best?

Lo mein egg noodles are the traditional option for this dish, but you could also use spaghetti, linguine or fettucine.

Do you need to use a wok?

I do find that the wok helps give the veggies and chicken a nice texture and cooks everything more evenly, but a large pan will work just as well.

Storage tips

Storing: Store the leftovers in the fridge for 5 days.

Freezing: Freeze the lo mein for 3 months, then thaw in the fridge overnight.

Reheating: Sprinkle some water or extra sauce overtop, then reheat in the microwave for 1-2 minutes or in a pan on the stovetop.

Meal prep tools

• Grab some glass meal prep bowls to pack up your weekly lunches.
• Meal prep with your freezer! Butcher Box, conveniently delivers a variety of meats to your door frozen.

Want to Save this Recipe?

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Easy Weeknight Lo Mein Recipe

This Easy Weeknight Lo Mein Recipe is better than takeout! All you need is 25 minutes and some staple ingredients to make it.

Course Main Course

Cuisine Asian-Inspired

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 468kcal

Author Taylor Stinson

Ingredients

• 1/2 lb spaghetti or lo mein egg noodles
• 1 tbsp sunflower oil
• 1 lb chicken breasts diced into 1-inch pieces
• 1/2 cup carrot matchsticks or 1 carrot, peeled and thinly sliced
• 1 cup sliced mushrooms
• 1 red pepper thinly sliced
• 1 cup snap peas
• 4 green onions sliced
• 1 tsp sesame seeds

Sauce

• 1/4 cup chicken broth
• 2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• 4 cloves garlic minced

Get Recipe Ingredients

Instructions

• Bring a large pot of salted water to a boil. If using lo mein noodles, cook for 2 minutes until softened then drain and set aside. If using spaghetti, cook for 8-10 minutes until al dente then drain and set aside.
• Mix sauce ingredients together in a bowl and set aside.
• Heat oil in a large pan or wok. Add chicken, seasoning with salt and pepper and cooking for 5 minutes until browned. Remove from pan and set aside.
• Add a bit more oil, then add veggies, sauteing for 5 minutes until softened. Add chicken back to pan along with sauce. Cook for 2 minutes until thickened, then add cooked noodles, tossing gently to coat.
• Garnish with green onions and sesame seeds, then serve and enjoy!

Notes

NOTE: Nutritional info is calculated using spaghetti, not egg noodles.

Try out different protein options like shrimp, beef, tofu or edamame.

Store the leftovers in the fridge for 5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.

Freeze for 3 months, then thaw in the fridge overnight.

Nutrition

Calories: 468kcal | Carbohydrates: 54g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 789mg | Potassium: 874mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4025IU | Vitamin C: 59mg | Calcium: 60mg | Iron: 3mg

The post Easy Weeknight Lo Mein Recipe appeared first on The Girl on Bloor.

This beef stir fry is what I make when I'm craving takeout but am so hungry I don't want to wait for delivery. I've even figured out how to make the beef so tender, just like you'd experience in a restaurant.

Why you'll love this recipe

• Simple sauce: All you need are two ingredients that you probably already have in your pantry!
• Customizable: Try out different veggies and protein to make this stir fry your own.
• Restaurant-quality: The beef tastes just like the kind at a Chinese takeout joint!

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Ingredients and substitutions

• Sesame oil – you can use canola oil, but it'll have a milder flavour.
• Sirloin steak – or another tender cut of beef like tenderloin or ribeye.
• Garlic – fresh minced garlic is best, but the jarred variety will work in a pinch.
• Broccoli – cauliflower, bok coy and cabbage would all be good too.
• Carrot – swap out for another veggie like mushrooms or water chestnuts.
• Baby corn – you can use frozen corn kernels, they just won’t be as crispy.
• Red pepper – yellow or orange pepper would also work.
• Rice – I like using white rice but brown rice or quinoa would be good too.

Stir fry sauce

• Low-sodium soy sauce – tamari or coconut aminos are the best substitutes here.
• Hoisin sauce – substitute for oyster sauce or use 2 tbsp of honey instead.

How to make this recipe

Step 1: Prep your ingredients.

Cook the rice and make the sauce.

Step 2: Sear the steak.

Sear with the garlic, then remove from the pan.

Step 3: Cook the veggies.

Cook in the pan until tender.

Step 4: Toss everything together.

Add the steak and sauce to pan, and cook until the sauce thickens. Serve over rice.

Frequently asked questions

Can I make this dish vegetarian or vegan?

Absolutely! Substitute the beef with firm tofu, tempeh, or even king oyster mushrooms for a delicious and protein-packed vegetarian stir-fry.

How do I prevent the beef from becoming tough?

To maintain tenderness, cook the beef over high heat for a short time, searing it quickly. And avoid overcrowding the pan, as this can cause the beef to steam rather than sear.

Can I make a low-carb stir-fry?

Yes! Use cauliflower rice or zucchini noodles instead of traditional rice or noodles.

Are there any healthy alternatives to soy sauce?

Yes! Try reduced-sodium soy sauce, coconut aminos, tamari, or even a homemade stir-fry sauce using rice vinegar, ginger, and garlic.

What to serve with beef stir fry

These sides will turn your beef stir-fry into a complete restaurant-quality meal!

• Classic choices like jasmine rice, brown rice, quinoa or cauliflower rice.
• Serve it over rice noodles, vermicelli, Chinese egg noodles or ramen.

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm in a pan over medium heat for 3-5 minutes or microwave in 1-minute intervals, stirring in between.

Freeze & reheat from frozen: Freeze without rice for up to 3 months. Thaw in the fridge overnight, then reheat in a pan or microwave until heated through.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this beef stir fry into your weekly lunches.
• A rice cooker will automatically cook the side dish of rice for you.
• I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen so I always have steak on hand!
• Use these Ziploc bag holders if you're marinating the steak ahead of time.
• Get a large wok to cook this stir fry in.

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Print

Easy Beef Stir Fry Recipe

This Beef Stir Fry is ready in 30 minutes! With tender beef, crisp vegetables, and a flavourful sauce, it's the best easy weeknight dinner.

Course Main Dish

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 500kcal

Author Taylor Stinson

Ingredients

• 1 tbsp sesame oil
• 8 oz sirloin steak, thinly sliced against the grain
• 4 cloves garlic, minced
• 1/4 tsp each salt & pepper
• 1 head broccoli, chopped
• 1 carrot, peeled and thinly sliced
• 1 can baby corn, drained and rinsed
• 1 red pepper, sliced
• Sesame seeds, for garnish (optional)

Stir fry sauce

• 1/4 cup low-sodium soy sauce
• 1/4 cup hoisin sauce

Rice (optional, to serve)

• 1 cup dry white rice
• 2 cups water
• 1 tsp butter

Get Recipe Ingredients

Instructions

• Cook rice with water and butter together in a rice cooker (if serving with stir fry).
• Optional step for more tender beef (skip if you're in a rush): Add 1 tsp cornstarch, 1 tsp baking soda and 2 tbsp soy sauce to sliced steak. Toss to combine and let marinate for 30 minutes in a large bowl or Ziploc bag.
• Heat sesame oil in a large skillet over med-high heat. Add steak, garlic, salt and pepper, sauteeing for 2-3 minutes until seared. Remove from heat and transfer to a plate. Meanwhile, mix stir fry sauce ingredients together in a small bowl.
• Without wiping pan clean, add broccoli and carrots, then cover skillet with a lid. Cook for 3-4 minutes until veggies are tender, stirring occasionally. Add in baby corn and red pepper, sauteeing another 2 minutes.
• Add steak back to pan, along with stir fry sauce, tossing well to coat. Cook 1-2 minutes until sauce thickens slightly.
• Serve overtop of rice and garnish with sesame seeds. Enjoy!

Video

Notes

Add in more veggies like mushrooms, cabbage, bok choy, cauliflower or water chestnuts.

Serve with a side of rice, rice noodles or cauliflower rice.

Store any leftovers in the fridge for up to 5 days. Microwave for 1-2 minutes to reheat.

Freeze without the veggies for 3 months. 

Nutrition

Calories: 500kcal | Carbohydrates: 81g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 921mg | Potassium: 1119mg | Fiber: 8g | Sugar: 14g | Vitamin A: 4735IU | Vitamin C: 180.3mg | Calcium: 120mg | Iron: 3.5mg

The post Easy Beef Stir Fry Recipe appeared first on The Girl on Bloor.

Why you'll love this recipe

• Perfect copycat: It tastes just like the dish from PF Chang's, for a fraction of the price.
• Homemade sauce: Make the sauce at home and adjust the spiciness according to your tolerance.

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Canola oil – use any neutral cooking oil like olive oil.
• Chicken breast – make it with shrimp, beef or chicken thighs instead.
• Cornstarch – potato starch or arrowroot are good substitutes.
• Green onions – chives would also be good.
• Sesame seeds – white or black sesame seeds would both work.
• Sweet chili sauce – use a blend of hot sauce and honey for a similar taste.
• Soy sauce – coconut aminos or tamari are the best substitutes here.
• Hoisin sauce – oyster sauce or garlic teriyaki will provide a similar flavour.
• Garlic – fresh minced garlic is best but jarred minced garlic will work in a pinch.
• Chili flakes – feel free to leave these out altogether if you don’t like spice.
• Rice – use white or brown rice.
• Butter – margarine will also work.

How to make this recipe