healthy chinese food

<p>This low-calorie recipe will satisfy your take-out craving.</p>

Shrimp-Fried Cauliflower Rice Recipe

vegetable oil

jumbo shrimp 2 cups swiss chard

stems removed and chopped Kosher salt and black pepper

scallions

garlic

carrots

cauliflower rice 1 cup frozen lima beans

ginger

lime

The Dr. Oz Show

Who needs takeout when you can make your own Instant Pot Mongolian Chicken in 35 minutes? Thanks to the use of pressure cooking, you can chow down on flavor-bursting, juicy Mongolian chicken in less time than it take to eat out! So go ahead, make a big batch of this Instant Pot Mongolian Chicken recipe and savor the leftovers!

Instant Pot Mongolian Chicken Recipe

chicken breasts (, cut into 1 1/2-inch cubes)

tbsp sesame oil

garlic (, minced)

ginger root (, minced)

tsp red pepper flakes (, optional)

low-sodium soy sauce

chicken stock

dark brown sugar (, adjust to taste)

cup hoisin sauce

carrots (, julienned)

½ tbsp corn starch

water

rice

green onions (, chopped)

sesame seeds

In a medium bowl, make the Mongolian sauce by combining minced garlic, ginger, soy sauce, red pepper flakes, chicken stock, brown sugar and hoisin sauce. Whisk until well-combined.

Press the sauté setting on the Instant Pot.  Wait for the Instant Pot to read &quot;Hot&quot;, then add in sesame oil.  Once oil starts sizzling, add in the chicken. Sauté for about 3 minutes, continuing to stir to avoid burning. If there are burnt bits stuck to the bottom of the Instant Pot, add in 1/4 cup of the chicken stock and scrape the bits off with a wooden spatula.

Pour the Mongolian sauce mixture over the chicken. Then add the julienned carrots, and stir to combine.

Turn off the sauté setting on the Instant Pot. Securely place the lid and make sure it is locked. 

Press the manual setting on high pressure for 6 minutes. Turn off the pot. Allow for 10 minutes of Natural Release, then use quick release for the remaining pressure. Remove the lid.

In a small bowl, whisk the cornstarch with cold water until there are no lumps. Then turn on the sauté function of the Instant Pot on low. Add in the cornstarch slurry and stir until mixture has thickened. Turn off the Instant Pot.

Allow the Instant Pot Mongolian Chicken to rest for 5 minutes, then serve of steamed rice or noodles, and garnish with chopped green onions and sesame seeds. ENJOY!

Crispy chicken and tender broccoli coated in a sweet and savory honey sesame sauce, ready in 30 minutes.

Honey Sesame Chicken and Broccoli

soy sauce

tbsp honey

tbsp rice vinegar

garlic,

cornstarch

1-1.5 lbs boneless skinless chicken breast, cut into 1-2 inch pieces

cornstarch flour

tbsp all-purpose flour

tsp salt

tsp black pepper

olive oil

broccoli florets (about 2 crowns)

green onions, diced

tsp salt for steaming broccoli

Steam the Broccoli

Fill a large pot with 2-3 inches of water and add the broccoli florets with 1 teaspoon of salt. Cover and bring to a simmer, then reduce heat to low and steam for 6 minutes until the broccoli is tender-crisp. Drain in a colander and rinse with cold water to stop the cooking process - this keeps it bright green and perfectly tender.

Make the Honey Sesame Sauce

In a small bowl, whisk together the soy sauce, water, sesame oil, honey, rice vinegar, grated ginger, minced garlic, cornstarch, and sesame seeds until smooth. This sauce is going to be absolutely delicious - the perfect balance of sweet, savory, and nutty!

Coat the Chicken

Place the chicken pieces in a large plastic bag. In a small bowl, whisk together the cornstarch, flour, salt, and pepper. Add this mixture to the bag with the chicken, seal it up, and shake until every piece is evenly coated. This light coating will give you the perfect golden crust.

Cook the Chicken

Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken pieces in a single layer - don't overcrowd! Let them cook undisturbed for 2-3 minutes until golden, then flip and cook until all sides are golden brown and the chicken is cooked through with no pink in the center.

Add the Sauce

Reduce heat to medium-low and pour the prepared sauce over the golden chicken. Toss to coat and let the sauce simmer until it thickens beautifully - this should take just a minute or two. The aroma will be incredible!

Combine and Serve

If your skillet is large enough, gently fold the steamed broccoli into the saucy chicken. If not, transfer everything to a large serving bowl and toss together. Sprinkle with diced green onions and serve immediately while hot. Every bite is pure comfort food perfection!

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Top 3 healthy chinese food recipes from across the web

The most viewed healthy chinese food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp-Fried Cauliflower Rice Recip...

Instant Pot Mongolian Chicken Recip...

Honey Sesame Chicken and Broccoli

The most viewed healthy chinese food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine