protein packed

Here's what you need: brown sugar, soy sauce, lemon juice, sesame seeds, fresh ginger, garlic, boneless, skinless chicken breast, olive oil, green leaf lettuce, mango, red bell pepper, orange bell pepper, green beans, avocado, scallion

Shredded Teriyaki Chicken Salad Recipe by Tasty

brown sugar

soy sauce

lemon juice

sesame seeds

ginger,

garlic, grated

½ lb boneless, skinless chicken breast

olive oil

green leaf lettuce, roughly chopped

mango,

red bell pepper, seeded and thinly sliced

orange bell pepper, seeded and thinly sliced

green beans,

avocado, sliced

scallion, greens only,

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Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.

Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.

Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.

Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.

Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.

In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.

Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.

Divide between serving bowls and top with the scallions.

https://vid.tasty.co/output/127450/landscape_480/1552685364

Crisp apples arriving with the cool winds of fall inspired this One Pan Pork Chop with Caramelized Apples and Onion. The combination of sweet and savory elevate the classic pork chop and take it to another level. This simple and delicious One Pan Pork Chop is certain to be one of your fall dinner family favorites.

One Pan Pork Chop with Caramelized Apple and Onion

Pork Chop

Olive Oil

Butter

Granny Smith Apple

Fuji Apple

Red Onion

Brown Sugar

Apple Cider Vinegar

Vegetable Broth

Garlic

Salt

to taste Ground Black Pepper

Parsley

Season the Pork Chop (4) with Salt (to taste) and Ground Black Pepper (to taste). Rub seasoning in until it coats the meat.

In a cast-iron skillet over medium-high heat, add Olive Oil (1 1/2 tablespoon). Once hot, add the seasoned pork chops and sear for about 3 minutes, or until the meat is golden brown, then flip. (Time will vary based on thickness - add an extra minute for thicker chops).

Add Garlic (4 clove), Butter (1/2 tablespoon), and Fresh Thyme (4 sprig). Continue cooking for about 3 more minutes or until the meat is cook through.

Once the pork chops are cooked, remove them from the pan to rest, along with the thyme and garlic.

Lower heat to medium, then add the remaining Fuji Apple (1) the Granny Smith Apple (1) to the same pan. Stir until butter is melted, then add the Butter (1/2 tablespoon) and Red Onion (1).

Add Ground Black Pepper (to taste), Salt (to taste), Apple Cider Vinegar (2 tablespoon), Vegetable Broth (1/4 cup), and Brown Sugar (1/4 cup) to the same skillet. Continue cooking until the brown sugar caramelizes 5-7 minutes. Make sure to get up all of the browned bits stuck to the bottom of the pan.

Once the apples are caramelized add the pork chops back to the pan. Let everything simmer for 2-3 minutes, using a spoon to baste the pork chops with the sauce.

Remove the Pork Chop with Caramelized Apple and Onion from the heat and garnish with Fresh Parsley (1 teaspoon), then serve.

Roasted vegetables add complexity to a smoky, vibrant chimichurri sauce served over a seared flank steak.

Seared Flank Steak, Roasted Veggies &amp; Chimichurri

Flank Steak

Vegetable Oil

Kosher Salt

Lemon

Red Pepper Flakes

Smoked Paprika

Zucchini

Cherry Tomato

Garlic Powder

Preheat the oven to 400 degrees F (200 degrees C).

Chop the Zucchini (2) into 1/2 inch pieces.

In a bowl, whisk together the Olive Oil (1 tablespoon), Smoked Paprika (1/2 teaspoon), Garlic Powder (1 teaspoon), Salt (to taste) and Ground Black Pepper (to taste). Add the chopped Zucchini and Cherry Tomato (1 pint) and stir to combine with the spices.

Spread the veggies in an even layer on a lined baking sheet. Place in the oven to roast for 25 to 30 minutes.

Add the Fresh Parsley (1 bunch), garlic, Crushed Red Pepper Flakes (1/4 teaspoon), Smoked Paprika (1 teaspoon), Kosher Salt (1 teaspoon), and Ground Black Pepper (to taste) to a food processor. Add the juice and zest of the Lemon (1).

Remove the leaves from the Fresh Mint (3 sprig) and put them in the food processor.

With the processor running, stream in the Olive Oil (1/3 cup). Process until almost smooth.

Preheat a large skillet over medium-high heat with the Vegetable Oil (1 teaspoon). Season the Flank Steak (1 pound) liberally on both sides with Kosher Salt (1 teaspoon) and Black Pepper ( to taste). Sear the steak for 4 minutes on each side.

Remove the steak from the skillet and rest for 5 minutes. Slice against the grain into strips.

Serve the roasted veggies and steak on a platter and top with the chimichurri sauce.

Take your usual roasted Spaghetti Squash to new heights by stuffing it with a scrumptious &#039;cheesy&#039; plant-based chili! It is a low-carb, gluten-free, vegan pasta option that requires minimal effort but tastes like a million bucks.

Chili Cheese Stuffed Spaghetti Squash

spaghetti squash (halved lengthwise)

Blount’s Family Kitchen Plant-Based Chili

vegan cheese

green onion (chopped - for garnish (optional))

cilantro (minced - for garnish (optional))

sour cream (for garnish (optional))

Preheat the oven to 350 degrees F. Remove the seeds from the spaghetti squash and place both pieces face-down on an aluminum foil-lined baking sheet.

Bake for 50 minutes, or until it’s tender (you should be able to scrape the sides with a fork easily). Fluff the spaghetti squash with a fork.

Cook the Blount’s Family Kitchen Plant-Based Chili according to the package instructions, stirring vegan cheese in halfway through. Add to the top of the roasted spaghetti squash.

Garnish with green onion, avocado, cilantro, and vegan sour cream, if using.

Enjoy!

I put a hapa spin on this Cheesesteak and used bulgogi beef – a fantastic Korean dish that’s made of marinated and grilled meat. The flavors are intense and totally addicting. When marinating the beef, you really want those flavors to penetrate the sirloin – so marinate the meat overnight.

Bulgogi Cheesesteak

Sirloin Steak

Yellow Onion

Scallion

Low-Sodium Soy Sauce

Sesame Oil

Dark Brown Sugar

Freshly Ground Black Pepper

Gochujang

Unsalted Butter

Balsamic Vinegar

Provolone Cheese

Hoagie Roll

to taste Crushed Red Pepper Flakes

If you don&#x27;t have your butcher slice the sirloin. Pop the sirloin in the freezer for 20 minutes to make slicing easier. Be sure to slice against the grain – this will produce shorter muscle fibers, giving you a more tender bite.

In a large bowl, Garlic (3 clove), Yellow Onion (1/2), Scallion (1 bunch) Low-Sodium Soy Sauce (1/2 cup), Sesame Oil (2 tablespoon), Dark Brown Sugar (3 tablespoon), Freshly Ground Black Pepper (1/8 teaspoon) and Gochujang (1 tablespoon).

In a large zip-top bag, add the Sirloin Steak (2 pound) and mix well, making sure that each piece is thoroughly coated. Cover, refrigerate and allow to marinate for 2 hours.

To caramelize onions, Melt the Unsalted Butter (2 tablespoon) and Olive Oil (2 tablespoon) in a large saute pan over medium heat. Add the Yellow Onion (3). Cook, stirring occasionally for 35 to 40 minutes until soft and caramelized.

Add the Balsamic Vinegar (1 tablespoon) and season with Kosher Salt (to taste) and pepper to taste. Toss to combine and set aside.

Using a heavy-bottomed skillet over high heat, add a ¼ of the beef along with some of the marinade and toss to cook for about a minute.

Form the beef into the approximate length of the hoagie roll. Top with a ¼ of the caramelized onions and ¼ of the grated Provolone Cheese (12 ounce). Add a tablespoon of the reserved marinade. Cover the pan with a lid and cook about a minute.

Slice your Hoagie Roll (4). Don&#x27;t cut all the way through, you want it to open like a book.

Using two spatulas, one on either side, scoop up the beef and place inside the hoagie rolls. Sprinkle with some Crushed Red Pepper Flakes (to taste) if desired. Serve immediately and enjoy!

This easy Thai peanut salad (peanut slaw) combines fresh, crunchy veggies with a creamy, tangy, sweet, savory peanut dressing in just 10 minutes—perfect for pairing with a plant protein and enjoying as a main or side dish at picnics, potlucks, BBQs, or a mid-week meal!

Crunchy Thai Peanut Salad

peanut butter

water

garlic cloves, (minced)

ginger

apple cider vinegar

shredded romaine lettuce

cabbage

carrots, (grated)

cilantro

peanuts, (optional for garnish)

In a standard bowl, whisk together the peanut butter, water, garlic, ginger, soy sauce, vinegar, and sweetener, until thoroughly combined.

In a large bowl, add the romaine, cabbage, carrots, and cilantro.

Pour in the dressing and toss together. Sprinkle on the peanuts and plant-based protein, if using.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693481256/ann6ic6vnxw3bvu0pzxt.mp4

Teriyaki Chicken on a Stick are brown or red colored chicken thighs found in Chinese-American restaurants and takeout. The chicken is marinaded overnight in a special blend of spices and sauces then oven baked, after which they are then fried.

Teriyaki Chicken Skewers

kilogram Chicken Thigh

Sugar

Pineapple Juice

Sherry Wine

Curry Powder

Soy Sauce

Chinese Five Spice Powder

White Pepper

Oyster Sauce

Hoisin Sauce

Bull Head BBQ Sauce

Beet Juice

Frying Oil

In a large bowl, add Granulated Sugar (1/4 cup), Garlic Powder (1/4 teaspoon), Curry Powder (1/2 teaspoon), Ground White Pepper (1/8 teaspoon), Chinese Five Spice Powder (1/6 teaspoon), Salt (1/8 teaspoon), Soy Sauce (2 teaspoon), Pineapple Juice (2 tablespoon), Sherry Wine (2 teaspoon), Sesame Oil (1 teaspoon), Oyster Sauce (2 teaspoon), Hoisin Sauce (2 teaspoon), Beet Juice (2 tablespoon) and Bull Head BBQ Sauce (2 1/2 tablespoon).

Cut your deboned Chicken Thigh (1 kilogram) in half.

Take one half and rotate it. Cut the chicken one and a half inch in width.

Do it for the other half of chicken as well.

In a large bowl big enough to fit the chicken, mix the chicken with the marinade using your hands or tongs. You can also use a ziplock bag to make it easier. Marinate for 4 hours or up to overnight.

Soak the bamboo skewers in water for at least an hour to prevent them from burning while baking or frying.

Preheat you oven to 350 degrees F (180 degrees C). Line the baking rack with aluminum foil.

Insert the soaked bamboo sticks through the chicken.

Bake the chicken for 15 to 20 minutes on one side.

Take the chicken out of the oven and flip them over.

Prepare a wok with some Frying Oil (as needed). Heat the oil to 325 degrees F (160 degrees C).

Fry the baked chicken for 1 minute. Set aside on a plate lined with paper towels to drain excess oil.

This classic burger recipe is simple, delicious and perfect for cooking on a budget. Our juicy recipe costs less than $4 per serving!

Perfect Classic Burger

beef

onion

Knorr® Beef flavor Bouillon

Tbsp. oil

Multigrain thin buns or Sprouted Multigrain Buns

tomato

lettuce

Combine ground beef, onion and Knorr® Beef flavor Bouillon in medium bowl until well blended. Shape into 4 patties.

Heat oil in large nonstick skillet over medium-high heat and cook burgers 4 minutes. Turn burgers and cook 4 to 5 minutes or until desired doneness.

Assemble burgers on buns with lettuce and tomatoes.

ungrouped

Knorr Chicken Ramen Noodle Soup

chicken

mushrooms

carrots

green onions, sliced,

Tbsp. ginger

Tbsp. minced garlic

Tbsp. Knorr® Chicken flavor Bouillon

ramen noodles, (Chinese noodles)

bok choy, sliced, about 1 1/2 cups

Heat 2 Tbsp. oil in large pot over medium-high heat and cook chicken, turning occasionally, until browned, about 4 minutes. Remove to plate and set aside.

Heat remaining 2 tsp. oil in same pot over medium heat and cook mushrooms, carrots, white part of onions, ginger and garlic, stirring frequently, 3 minutes or until vegetables soften slightly. Add water and Knorr® Chicken flavor Bouillon and bring to a boil.

Stir in ramen noodles and bok choy and simmer 2 minutes, breaking up ramen noodles with a spoon. Stir in cooked chicken and any juices and simmer 1 minute or until noodles and vegetables are tender and chicken is thoroughly cooked.

Spoon into bowls and sprinkle with green onions.

Cook up Knorr's delicious Spinach Artichoke Chicken & Pasta made with simple and shelf stable ingredients. A recipe that's easy to make but flavorful to eat!

Spinach Artichoke Chicken & Pasta

artichoke

low fat milk

Sides™

cream cheese,

(5 oz.) baby spinach leaves

tomatoes

SEASON chicken, if desired, with salt and pepper. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 6 minutes. Remove and set aside.

ADD artichoke hearts to same skillet and cook, stirring occasionally, until browned, about 4 minutes. Remove and set aside.

STIR water, milk, Knorr® Italian Sides™ - Creamy Garlic Shells and cream cheese into same skillet and bring to a boil. Cover; reduce heat and cook, stirring occasionally, 11 minutes or until pasta is tender. Stir in spinach, chicken, artichoke hearts and sun-dried tomatoes. Cover and let stand 2 minutes. Serve, if desired with grated Parmesan cheese; now it's delicious. Dig in!

Cook up Knorr's delicious Pineapple & Chicken Fried Rice made with a few simple ingredients. A recipe that's quick and easy to make but healthy to eat!

Pineapple & Chicken Fried Rice

pineapple

garlic,

red bell pepper, diced, (1 1/2 cups)

snow peas, halved, (1 1/4 cups)

Knorr® Asian Sides™

green onions

SEASON chicken, if desired, with salt and pepper. Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat and cook chicken, pineapple, garlic and ginger, stirring occasionally, until chicken is thoroughly cooked and pineapple is golden, about 5 minutes. Remove and set aside.

HEAT remaining  oil in same skillet and cook bell pepper and snow peas, stirring occasionally, until crisp-tender, about 2 minutes.

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