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Ingredient Notes

• sushi rice – The essential short-grain rice that gets that signature sticky rice texture perfect for sushi.
• rice vinegar – Mixed into hot rice to give it a mild sweet flavor and essential vinegared rice tang.
• imitation crab meat – A convenient seafood option that mimics real crab meat; found in most Asian grocery stores or Trader Joe’s.
• cream cheese – Adds richness and creaminess to the crab mixture.
• spicy mayonnaise – A blend of mayo and sriracha sauce, often made with Kewpie mayonnaise for authenticity.
• Sriracha sauce – Adjust based on your spice tolerance for that kick of heat.
• furikake seasoning – A Japanese seasoning mix with sesame seeds, seaweed flakes, and dried fish; adds umami flavor and crunch.
• green onions – Offers a fresh, sharp contrast to the creamy layers.
• seaweed snacks – Use these instead of nori sheets to scoop up the bake like a dip.
• avocados – Creamy topping that balances spice and adds richness.
• Eel sauce (optional) – Also known as unagi sauce, adds a sweet and salty glaze on top.

Easy Sushi Bake

1. Preheat your oven to 400 degrees F.
2. Cook the sushi rice according to the package instructions. Once cooked, transfer the rice to a large bowl and gently fold in the rice vinegar. Let it cool to room temperature.
3. In a mixing bowl, combine shredded imitation crab meat, softened cream cheese, spicy mayonnaise, and Sriracha sauce.
4. Mix well until all ingredients are evenly incorporated.
5. Spread the prepared sushi rice evenly in a casserole dish, creating a base layer. Press with spatula to create first layer.
6. Sprinkle furikake seasoning over rice.
7. Evenly spread the crab mixture over the sushi rice.
8. Drizzle spicy mayo and eel sauce over crab mixture.
9. Sprinkle furikake seasoning over the crab mixture for additional flavor.
10. Bake in the preheated oven for about 25 minutes or until the edges are golden brown.
11. Remove the baking dish from the oven and sprinkle chopped green onions and sliced avocados on top.
12. Allow the sushi bake to cool slightly before serving. Slice and serve with seaweed snacks or even cucumbers.

More Recipe Ideas

Sushi Bake

Copycat California Pizza Kitchen Thai Chicken Pizza

Better Than Takeout Fried Rice

Easy Chicken Fried Rice

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Sushi Bake Recipe

Forget about complicated sushi rolls! Sushi Bake is ONE-PAN magic that brings all the flavors without the fuss.

Course Dinner

Cuisine casserole, Chinese, seafood

Keyword sushi

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 9

Calories 482kcal

Equipment

• Easy Lunchboxes
• 9×13 Ceramic Baking Dish

Ingredients

• 3 cups sushi rice
• 1/4 cup rice vinegar
• 2 pounds imitation crab meat shredded
• 8 oz cream cheese room temperature
• 1/2 cup spicy mayonnaise
• 1-2 tablespoons Sriracha sauce adjust according to your spice preference
• 1/4 cup furikake seasoning
• 3 tablespoons green onions chopped
• Sheets seaweed snacks
• 2 avocados sliced for topping
• Eel sauce topping optional

Instructions

• Preheat your oven to 400 degrees F.
• Cook the sushi rice according to the package instructions. Once cooked, transfer the rice to a large bowl and gently fold in the rice vinegar. Let it cool to room temperature.
• In a mixing bowl, combine shredded imitation crab meat, softened cream cheese, spicy mayonnaise, and Sriracha sauce.
  
• Mix well until all ingredients are evenly incorporated.
  
• Spread the prepared sushi rice evenly in a casserole dish, creating a base layer. Press with spatula to create first layer.
  
• Sprinkle furikake seasoning over rice.
  
• Evenly spread the crab mixture over the sushi rice.
  
• Drizzle spicy mayo and eel sauce over crab mixture.
  
• Sprinkle furikake seasoning over the crab mixture for additional flavor.
  
• Bake in the preheated oven for about 25 minutes or until the edges are golden brown.
  
• Remove the baking dish from the oven and sprinkle chopped green onions and sliced avocados on top.
  
• Allow the sushi bake to cool slightly before serving. Slice and serve with seaweed snacks or even cucumbers.
  

Nutrition

Calories: 482kcal | Carbohydrates: 75g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 806mg | Potassium: 338mg | Fiber: 6g | Sugar: 6g | Vitamin A: 235IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 1mg

The post Sushi Bake appeared first on The Rockstar Mommy.

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Ingredient Notes

• pizza dough – You can use store-bought pizza crust or your own homemade pizza dough recipe for a better texture.
• mozzarella cheese – Melts beautifully into that hot cheesy surface we all love.
• cooked chicken breast – Leftover chicken or rotisserie chicken makes this super easy and adds tender chicken flavor.
• bean sprouts – Adds a refreshing great crunch, like in your favorite Thai crunch salad.
• matchstick carrots – A colorful, crunchy carrot topping with Thai flair.
• crushed peanuts – Brings a great taste and extra crunch.
• green onions – A finishing touch that adds freshness and color.
• fresh cilantro leaves – The perfect way to garnish with herbaceous flavor.
• peanut butter – The rich base of your spicy peanut sauce.
• soy sauce – An important ingredient that brings salt and umami.
• sweet chili sauce – For that sweet-heat balance and signature Thai flavor.
• brown sugar – Adds a touch of sweetness to balance the sauce.
• ginger, garlic and onion powder – Boosts the savory profile.

How to Make Copycat CPK Thai Chicken Pizza

1. Preheat oven to 450°F.
2. Roll out the dough and place it on your pizza pan.
3. In a small bowl, mix all sauce ingredients until smooth. Cover sauce and set aside if prepping ahead.
4. Spread sauce on the dough, leaving a ½-inch edge.
5. Sprinkle ¾ of the cheese, then top with chicken, sprouts, carrots, peanuts, and green onions.
6. Add remaining cheese, and bake for 12–17 minutes until the crust is golden and cheese is melted.
7. Garnish with fresh cilantro and serve warm!

More Recipe Ideas

Almond Lemon Bread

Sweet and Savory Empanadas Recipes

Cornbread Salad

Kitchen Sink Cookie Bars

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Copycat California Pizza Kitchen Thai Chicken Pizza Recipe

Bring restaurant flavor home with this delicious Copycat California Pizza Kitchen Thai Chicken Pizza recipe.

Course Dinner

Cuisine chicken, Chinese, copycat

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 4

Calories 728kcal

Ingredients

• 1 lb pizza dough
• 1 ½ cups mozzarella cheese
• 1 ¼ cup cooked chicken breast diced*
• ½ cup bean sprouts
• ¼ cup matchstick carrots
• ¼ cup crushed peanuts
• 2 green onions sliced
• 1 tablespoon fresh cilantro leaves for garnish

For the sauce:

• ½ cup peanut butter
• ½ cup soy sauce
• ⅓ cup sweet chili sauce
• 3 tablespoons brown sugar
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground ginger

Instructions

• Preheat oven to 450°F.
• Roll out the dough and place it on your pizza pan.
  
• In a small bowl, mix all sauce ingredients until smooth. Cover sauce and set aside if prepping ahead.
  
• Spread sauce on the dough, leaving a ½-inch edge.
  
• Sprinkle ¾ of the cheese, then top with chicken, sprouts, carrots, peanuts, and green onions.
  
• Add remaining cheese, and bake for 12–17 minutes until the crust is golden and cheese is melted.
  
• Garnish with fresh cilantro and serve warm!
  

Nutrition

Calories: 728kcal | Carbohydrates: 67g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 70mg | Sodium: 3098mg | Potassium: 528mg | Fiber: 5g | Sugar: 31g | Vitamin A: 1664IU | Vitamin C: 3mg | Calcium: 265mg | Iron: 6mg

The post Copycat California Pizza Kitchen Thai Chicken Pizza appeared first on The Rockstar Mommy.

With tender scrambled eggs, crisp veggies, and savory seasonings like soy sauce and sesame oil, this dish comes together fast in one large skillet. It’s a great way to turn leftover rice into a delicious meal for busy weeknights. Serve it as a side or add chicken, shrimp, or tofu to make it a full main dish.

Ingredient Notes

• Short-grain white rice: The base of this dish; best when cold rice or day-old rice for perfect texture.
• Butter: Adds richness and helps sauté the aromatics.
• Yellow onion: Brings a touch of sweetness and builds layers of flavor.
• Fresh garlic: Essential for that bold, takeout fried rice taste.
• Frozen peas and carrots: Adds color, texture, and convenience—no chopping required!
• Large eggs: Scrambled into the rice for protein and creaminess.
• Salt & pepper: Simple seasonings that enhance the overall flavor.
• Sesame oil: The best part for that authentic toasted aroma and taste.
• Soy sauce: Brings the signature savory-salty flavor and that golden fried rice color.
• Green onions: Fresh and sharp, perfect for a final garnish that brightens up the dish.

How to Make Better Than Take Out Fried Rice

1. In a large skillet add butter, onions and garlic over low-medium heat. Cook for about 2 minutes or until the onions are semi-translucent and fragrant.
2. Add in peas and carrots and cook for another 3-4 minutes.
3. Add in rice cooking for another 2-3 minutes, stirring and mixing well.
4. Using a rubber spatula or serving spoon, carve out a hollow center inside the skillet and add the eggs. Scramble and eggs inside of the hollow center, mixing thoroughly into the rice when done.
5. Add salt, pepper, sesame oil and soy sauce and cook for another 2-3 minutes, mixing frequently.
6. Remove from heat and serve with chopped green onions.

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Better Than Take Out Fried Rice

If you’ve got some day-old rice sitting in the fridge, this is your sign to make this Better Than Takeout Fried Rice.

Course Dinner

Cuisine Chinese, copycat

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 250kcal

Ingredients

• 4 cups short-grain white rice cooked at at room temperature
• 2 tablespoons butter
• ¼ yellow onion finely chopped
• 2 cloves fresh garlic minced
• 1-½ cups frozen peas and carrots
• 3 large eggs
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• Chopped green onions

Instructions

• In a large skillet add butter, onions and garlic over low-medium heat. Cook for about 2 minutes or until the onions are semi-translucent and fragrant.
  
• Add in peas and carrots and cook for another 3-4 minutes.
  
• Add in rice cooking for another 2-3 minutes, stirring and mixing well.
  
• Using a rubber spatula or serving spoon, carve out a hollow center inside the skillet and add the eggs. Scramble and eggs inside of the hollow center, mixing thoroughly into the rice when done.
  
• Add salt, pepper, sesame oil and soy sauce and cook for another 2-3 minutes, mixing frequently.
  
• Remove from heat and serve with chopped green onions.
  

Nutrition

Calories: 250kcal | Carbohydrates: 37g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 785mg | Potassium: 200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2563IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg

The post Better Than Takeout Fried Rice appeared first on The Rockstar Mommy.

Easy Chicken Fried Rice can be made for the whole family to enjoy in under 30 minutes but if you decide to make your rice ahead of time to be stored in the refrigerator then you can cut down the total cooking time even more!

Add this Easy Chicken Fried Rice to your weekly meal planning for a wholesome meal that’ll give the takeout version a run for its money.

Easy Chicken Fried Rice

1. Cook rice according to package directions and set aside.
2. Heat 1 tablespoon oil in large skillet over medium high heat. Cut chicken and season with salt and pepper.
3. Cook chicken 4-5 minutes or until lightly browned and no pink remains. Remove from pan and set aside, keep warm.
4. Add remaining 1 tablespoon oil to pan and heat. Add peas and carrots and cook 2-3 minutes until tender.
5. Push the peas and carrots to the side of the pan and pour in the beaten eggs.
6. Scramble eggs until completely cooked through. Add ginger and cook 1 minute. Mix eggs and vegetables together.
7. Add cooked rice and chicken and stir to combine. Drizzle with soy sauce and sesame oil and continue cooking 2-3 minutes or until heated through.
8. Garnish with green onions if you like and serve immediately.

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Easy Chicken Fried Rice

Looking for a homemade version of your favorite Chinese-inspired fried rice? This Easy Chicken Fried Rice is delicious and easy to make.

Course Dinner

Cuisine chicken, Chinese, Family Favorite

Keyword copycat, easy recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 431kcal

Ingredients

• 2 tablespoon olive oil
• 1 pound boneless skinless chicken breasts cut into bite size pieces
• Salt and pepper to taste
• ½ cup frozen carrots thawed
• ½ cup frozen peas thawed
• 1 teaspoon fresh ginger
• 2 eggs lightly beaten
• 3 cups cooked white or brown rice
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• Green onions sliced for garnish, optional

Instructions

• Cook rice according to package directions and set aside.
• Heat 1 tablespoon oil in large skillet over medium high heat. Cut chicken and season with salt and pepper.
• Cook chicken 4-5 minutes or until lightly browned and no pink remains. Remove from pan and set aside, keep warm.
• Add remaining 1 tablespoon oil to pan and heat. Add peas and carrots and cook 2-3 minutes until tender.
• Push the peas and carrots to the side of the pan and pour in the beaten eggs.
• Scramble eggs until completely cooked through. Add ginger and cook 1 minute. Mix eggs and vegetables together.
• Add cooked rice and chicken and stir to combine. Drizzle with soy sauce and sesame oil and continue cooking 2-3 minutes or until heated through.
• Garnish with green onions if you like and serve immediately.

Nutrition

Calories: 431kcal | Carbohydrates: 39g | Protein: 33g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 992mg | Potassium: 597mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2849IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg

The post Easy Chicken Fried Rice appeared first on The Rockstar Mommy.

Our recipe features beef steak, broccoli, and optional mushrooms, all brought together with a flavorful sauce made from soy sauce, beef broth, sugar, and a touch of spices like garlic and ginger. Whether you’re a beginner cook or just looking to add a new dish to your repertoire, this recipe is straightforward and delivers great taste every time.

Easy Beef and Broccoli Recipe

1. In a large pan, heat the oil to hot. Add the beef and sear the beef to the point that it’s almost cooked.
2. Add the mushrooms and onions to the beef and saute over high heat, quickly till the mushrooms begin to soften and caramelize, and the onions are getting soft.
3. Next, make the sauce by adding the soy sauce, broth, sugar, chili flakes, garlic, ginger and cornstarch together.
4. Add the broccoli along with the sauce. Mix and continue to cook until broccoli softens to your liking.
5. Take it off the heat and serve immediately. Garnish with sesame seeds and serve over rice. 

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Easy Beef And Broccoli Recipe

Today, we've got a special dish for you: Easy Beef and Broccoli. This meal is perfect for any day, easy to make, and everyone will like it.

Course Dinner

Cuisine Beef, Chinese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 450kcal

Ingredients

• 2 tbsp cooking oil
• 1 ½ lb beef steak sliced in small strips against the grain
• ½ onion sliced fine
• 1 container mushrooms sliced
• 12 oz broccoli florets fresh

Sauce

• 1/3 cup soy sauce
• 1/3 cup beef broth
• 2 tbsp sugar
• dash dried chili flakes
• 1 tsp garlic minced
• 1 tsp ginger grated
• 1 tbsp cornstarch

Instructions

• In a large pan, heat the oil to hot. Add the beef and sear the beef to the point that it’s almost cooked.
• Add the mushrooms and onions to the beef and saute over medium- high heat, quickly till the mushrooms begin to soften and caramelize, and the onions are getting soft.
• Next, make the sauce by adding the soy sauce, broth, sugar, chili flakes, garlic, ginger and cornstarch together. Add the broccoli and sauce to pan.
• Mix and continue to cook until broccoli softens to your liking.
• Take it off the heat and serve immediately. Garnish with sesame seeds and serve over rice.

Nutrition

Calories: 450kcal | Carbohydrates: 18g | Protein: 41g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 104mg | Sodium: 1275mg | Potassium: 982mg | Fiber: 3g | Sugar: 9g | Vitamin A: 556IU | Vitamin C: 78mg | Calcium: 63mg | Iron: 4mg

The post Easy Beef and Broccoli Recipe appeared first on The Rockstar Mommy.

Serve this restaurant-quality stir-fry as a wholesome family meal with a side of freshly steamed rice or noodles. 

Honey Garlic Cashew Chicken

1. Mix the cornstarch, salt and black pepper.
2. Toss the chicken in the cornstarch until evenly coated. In a large skillet or wok over medium heat, warm the oil and sesame oil until hot. Add the chicken and brown on all sides.
3. To the skillet, add the vegetables. Cook for 4 to 6 minutes or until the vegetables are beginning to soften.
4. Add the cashews to the skillet.
5. In a small bowl, whisk together the vinegar, honey, soy sauce, and chili garlic sauce. Pour the mixture over the stir fry and toss to coat. Serve immediately.

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Honey Garlic Cashew Chicken

Serve your Honey Garlic Cashew Chicken as a wholesome family meal with a side of freshly steamed rice or noodles. 

Course Dinner

Cuisine chicken, Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 285kcal

Ingredients

• 2 boneless skinless chicken breasts cubed
• 2 tablespoons cornstarch
• Salt and black pepper to taste
• 1 tablespoon vegetable oil peanut or canola oil can be substituted
• 1 tablespoon sesame oil
• 12 oz bag fresh broccoli florets
• 2 cloves garlic minced
• 1 cup shredded carrots
• 1 red bell pepper seeded and sliced
• 1 sweet onion halved and sliced
• ½ cup unsalted cashews
• 1 tablespoon rice wine vinegar
• 3 tablespoons honey
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon chili garlic sauce

Instructions

• Mix the cornstarch, salt and black pepper.
• Toss the chicken in the cornstarch until evenly coated. In a large skillet or wok over medium heat, warm the oil and sesame oil until hot. Add the chicken and brown on all sides.
• To the skillet, add the vegetables. Cook for 4 to 6 minutes or until the vegetables are beginning to soften.
• Add the cashews to the skillet.
• In a small bowl, whisk together the vinegar, honey, soy sauce, and chili garlic sauce. Pour the mixture over the stirfry and toss to coat. Serve immediately.

Notes

Nutritional information does not include rice or noodles for serving.

Nutrition

Calories: 285kcal | Carbohydrates: 36g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 0.3mg | Sodium: 556mg | Potassium: 598mg | Fiber: 5g | Sugar: 20g | Vitamin A: 5875IU | Vitamin C: 117mg | Calcium: 71mg | Iron: 2mg

The post Honey Garlic Cashew Chicken appeared first on The Rockstar Mommy.

The air fryer does a great job of adding extra crunch to the egg roll wrappers – a delicious contrast when dipping into the homemade honey garlic sauce!

Air Fryer Chicken Egg Rolls with Dipping Sauce

1. In a medium skillet over medium-high heat, cook the chicken, crumbling as it cooks until done. Stir in the ginger and garlic. Drain if needed but most of the liquid will evaporate. Remove from heat.
2. To the skillet, add the coleslaw mix and season with salt and black pepper. Stir to combine with the chicken.
3. Stir together the flour and water until well blended. Set aside.
4. Spoon about ¼ cup of the filling onto the middle of each egg roll wrapper. Tuck one side of the egg roll wrapper over the filling. Fold the sides into the middle. Then, add a small amount of the flour paste to the remaining side. Continue rolling up the egg roll to seal.
5. Preheat the air fryer to 350℉. Prepare the air fryer basket with nonstick cooking spray.
6. Place the egg rolls into the air fryer basket. Spritz with olive oil spray. Cook for 7 to 8 minutes, turning halfway, until browned.
7. To make the sauce, stir all of the ingredients together and serve with the egg rolls.

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Air Fryer Chicken Egg Rolls with Dipping Sauce

These Air Fryer Chicken Egg Rolls with Dipping Sauce are loaded with tender ground chicken, slaw mix, and various seasonings. 

Course Appetizer, Dinner

Cuisine chicken, Chinese

Prep Time 25 minutes minutes

Cook Time 33 minutes minutes

Total Time 58 minutes minutes

Servings 10 rolls

Calories 141kcal

Ingredients

• 1 pound ground chicken
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 3 cups cole slaw mix
• Salt and black pepper to taste
• 2 tablespoons flour
• 2 tablespoons water
• 10 egg roll wrappers
• Olive oil spray

For the dipping sauce

• ¼ cup reduced sodium soy sauce or liquid aminos
• 2 teaspoons rice wine vinegar
• 1 teaspoon minced garlic
• 1 teaspoon honey
• 1 teaspoon thinly sliced green onion
• ½ teaspoon chili garlic sauce
• ½ teaspoon sesame oil

Instructions

• In a medium skillet over medium-high heat, cook the chicken, crumbling as it cooks until done. Stir in the ginger and garlic. Drain if needed but most of the liquid will evaporate. Remove from heat.
• To the skillet, add the cole slaw mix and season with salt and black pepper. Stir to combine with the chicken.
• Stir together the flour and water until well blended. Set aside.
• Spoon about ¼ cup of the filling onto the middle of each egg roll wrapper. Tuck one side of the egg roll wrapper over the filling. Fold the sides into the middle. Then, add a small amount of the flour paste to the remaining side. Continue rolling up the egg roll to seal.
• Preheat the air fryer to 350℉. Prepare the air fryer basket with nonstick cooking spray.
• Place the egg rolls into the air fryer basket. Spritz with olive oil spray. Cook for 7 to 8 minutes, turning halfway, until browned.
• To make the sauce, stir all of the ingredients together and serve with the egg rolls.

Nutrition

Calories: 141kcal | Carbohydrates: 14g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 47mg | Sodium: 690mg | Potassium: 374mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 3mg

The post Air Fryer Chicken Egg Rolls with Dipping Sauce appeared first on The Rockstar Mommy.

I love the fact that this dish is loaded with fresh, nutrient-dense veggies and that I get to add all the ingredients into one pan. It’s super simple yet impressively flavorful and is great when served over a helping of rice, or zucchini noodles and cauliflower rice (for a low-carb option). 

This Easy Chicken Stir Fry freezes beautifully too, so be sure to make an extra batch that can be stored as a convenient meal later on. 

How to Make Easy Chicken Stir Fry

1. In a small bowl, whisk cornstarch and water together until smooth.
2. Add soy sauce, ¼ cup chicken broth, honey, ginger and sesame oil and whisk until well combined.
3. Cut chicken into bite size pieces and add to marinade.
4. Let chicken set while cutting vegetables. Cut peppers, broccoli, mushrooms and carrots, set aside.
5. To a large skillet, add 1 tablespoon oil and heat to medium high. Add chicken and marinade, cook 5-7 minutes or until chicken is no longer pink.
6. Remove chicken from pan and transfer to bowl.
7. Add remaining tablespoon oil to skillet  Cook peppers, broccoli and carrots over medium high heat 5-7 minutes or until they begin to turn soft.
8. Add mushrooms and snow peas to pan and cook 3-5 minutes or until all vegetables are soft.
9. Add chicken broth and cooking. Note: the amount will depend on how thick you want your stir fry. Continue cooking until broth is reduced.
10. Add chicken mixture back to pan and continue cooking 3-5 minutes or until liquid is reduced to consistency you like. 
11. Serve immediately with rice and garnish with green onions and sesame seeds if desired.

HOW DO I STORE LEFTOVER CHICKEN STIR FRY?

• Leftover chicken stir fry can be stored in an airtight container for up to 1 week in the refrigerator or you could freeze it for a couple of weeks.

• To reheat from storing in the refrigerator, you can warm it up on the stovetop or in the microwave for a few minutes, stirring occasionally.

• To reheat from frozen, allow it to defrost overnight and then heat up on the stove top or in the microwave.  

• Try to use up your frozen chicken stir fry within a couple of weeks otherwise you will lose out of freshness and certain nutritional values provided otherwise by the vegetables. 

HOW CAN I MAKE CHICKEN STIR FRY LOW-CARB?

• This chicken stir fry is pretty low-carb on its own. Yes, there are certain veggies in the recipe that would perhaps be frowned upon if following a clean keto diet but otherwise it makes a great low-carb meal option.

• The high-carb elements only really creep in with the serving of rice or other starch that most would add to this dish. If you are looking for an alternative to starchy rice, you could add this chicken stir fry to some cauliflower rice or zucchini noodles. 

More Chicken Meals You HAVE To Try!

• Creamy Chicken Divan
• Copycat Panda Express Orange Chicken
• Instant Pot Mexican Chicken And Rice Soup
• Crockpot BBQ Chicken

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Easy Chicken Stir Fry

This Chicken Stir Fry is one of my go-to healthy midweek recipes that can be cooked for the family within 30 – 40 minutes.

Course Dinner

Cuisine chicken, Chinese

Keyword easy recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

• 1 tablespoon water
• ¼ cup soy sauce
• ¼ cup chicken broth
• 2 tablespoons honey or light brown sugar
• 1 tablespoon minced fresh ginger or ¼ teaspoon ground ginger
• ½ teaspoon sesame oil
• 1 pound boneless skinless chicken breasts or thighs
• 2 tablespoons canola or vegetable oil
• ½ red pepper sliced thinly
• ½ yellow pepper sliced thinly
• 2 cups broccoli florets
• 1 bag 6 oz snow peas
• 1 large 1 cup carrot, sliced thinly on diagonal
• 1 package 8 oz baby bella mushrooms, cleaned and sliced
• ½ – 1 cup chicken broth

For Serving

• Rice brown or white
• Sesame seeds
• Green onions

Instructions

• In a small bowl, whisk cornstarch and water together until smooth.
• Add soy sauce, ¼ cup chicken broth, honey, ginger and sesame oil and whisk until well combined
• Cut chicken into bite size pieces and add to marinade.
• Let chicken set while cutting vegetables. Cut peppers, broccoli, mushrooms and carrots, set aside
• To a large skillet, add 1 tablespoon oil and heat to medium high. Add chicken and marinade, cook 5-7 minutes or until chicken is no longer pink.
• Remove chicken from pan and transfer to bowl.
• Add remaining tablespoon oil to skillet  Cook peppers, broccoli and carrots over medium high heat 5-7 minutes or until they begin to turn soft.
• Add mushrooms and snow peas to pan and cook 3-5 minutes or until all vegetables are soft.
• Add chicken broth and cooking. Note: the amount will depend on how thick you want your stir fry. Continue cooking until broth is reduced.
• Add chicken mixture back to pan and continue cooking 3-5 minutes or until liquid is reduced to consistency you like.
• Serve immediately with rice and garnish with green onions and sesame seeds if desired.

The post Easy Chicken Stir Fry appeared first on The Rockstar Mommy.

In case you’re not familiar with crab rangoon, they consist of crab meat (usually imitation crab meat which is mostly fish meat resembling shellfish meat) and cream cheese stuffed wonton wrappers that are traditionally deep fried.  

Ever since getting my own air fryer, I’ve been experimenting with making healthier versions of some of my favorite deep-fried foods such as Air Fryer Donut Bites and Crispy Air Fryer Bacon, and the list keeps growing by the day! 

These Air Fryer Crab Rangoon are perfect to add to a snacks platter, at your next backyard BBQ or to impress your guests if you plan on hosting an American-Chinese cuisine night. 

Air Fryer Crab Rangoons

1. Preheat the air fryer to 350 degrees. In a large bowl, mix the crab meat, cream cheese, garlic, Worcestershire sauce, green onions, and salt until well combined.
2. Place one teaspoon of crab mixture in the center of each wonton wrapper. Dip your finger in water and run it around the edges of the wrapper, wetting each edge. 
3. Bring all four corners together above the crab mixture and pinch them together. Then, pinch together each of the four seams.
4. Brush each wonton with vegetable oil, then place them in the air fryer basket, making sure they aren’t touching.
5. Cook for four to six minutes, until the wontons are golden brown. Continue cooking in batches until all the wontons are cooked.

CAN I REHEAT THESE AIR FRYER CRAB RANGOON?

• These crab rangoon are best served straight from the air fryer, but yes, you can still reheat them later on. If you have leftovers, you can store them in an airtight container in the refrigerator for a few days. 
• To reheat them, simply pop them back into the air fryer for a couple of minutes until they crisp up again.

CAN THESE CRAB RANGOON BE MADE AHEAD OF TIME?

• While you want to serve your crab rangoon freshly made, there’s nothing stopping you from making the crab mixture ahead of time to reduce the preparation of these scrumptious appetizers. Then all you have to do is construct your rangoon and air fry them! 
• I suggest that you make the cream cheese crab mixture the day before at most which is then to be stored in the refrigerator until assembling the crab rangoon for cooking the following day.
• Alternatively, you can also assemble your crab rangoon and then freeze them to be air fried within 3 months of freezing. Flash freezing prior to storing in an airtight container will help them to not stick together while in storage.

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Air Fryer Crab Rangoon Recipe

For a healthier version of this much-loved American-Chinese appetizer, Air Fryer Crab Rangoon are the way to go!

Course Appetizer

Cuisine air fryer, Chinese

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Per batch 6 minutes minutes

Servings 30 rangoon

Ingredients

• 1 package wonton wrappers
• 1 8- ounce package imitation crab meat finely chopped
• 8 ounces cream cheese softened
• 1 clove garlic minced
• ¼ teaspoon Worcestershire sauce
• 4 green onions finely chopped
• 1 teaspoon salt
• 1 tablespoon vegetable oil

Instructions

• Preheat the air fryer to 350 degrees. In a large bowl, mix the crab meat, cream cheese, garlic, Worcestershire sauce, green onions, and salt until well combined.
• Place one teaspoon of crab mixture in the center of each wonton wrapper. Dip your finger in water and run it around the edges of the wrapper, wetting each edge.
• Bring all four corners together above the crab mixture and pinch them together. Then, pinch together each of the four seams.
• Brush each wonton with vegetable oil, then place them in the air fryer basket, making sure they aren’t touching. Cook for four to six minutes, until the wontons are golden brown.
• Continue cooking in batches until all the wontons are cooked

The post Air Fryer Crab Rangoon appeared first on The Rockstar Mommy.

Did you know you could make your favorite “mall Chinese” food at home? From start to finish we are only talking about 25 minutes. I honestly had no idea how easy this recipe was to make. Once I tried it the first time, I was hooked on this copycat recipe!

Is this Panda Express Recipe Gluten Free?

• Yep! Because you are coating the chicken in corn starch, that makes this not only easier than your tradition chicken coating, but makes it gluten free as well. Just make sure you are using gluten free soy sauce.

What should I serve my Orange Chicken with?

• We love to serve the orange chicken on some ramen noodles, or rice, with a side of steamed broccoli.

Can I use chicken thighs instead?

• You sure can. Just make sure you get boneless, skinless chicken thighs.

Copycat Panda Express Orange Chicken

1. Place a large skillet on medium-high heat. Add a thin layer of oil – just enough to cover the surface of the pan (about 3 tablespoons).
2. Pour the cornstarch into a large bowl, and sprinkle on the salt and pepper. Add your chicken pieces into the bowl and toss until all chicken is well coated.
3. Place the coated chicken into the hot pan, spreading it out so it’s in an even layer. Continue cooking the chicken, stirring occasionally, until it is cooked through and turns a golden brown.
4. While chicken is cooking, whisk together all remaining ingredients in a small bowl for the sauce. Once chicken has completed the cooking process, remove it from the pan, place it on a plate and set aside.
5. Pour the sauce mixture into the hot skillet and allow it to simmer until it thickens slightly. Use a wooden spoon to scrape up any brown bits stuck to the pan to incorporate into the sauce.
6. Turn off the heat, add the chicken back into the pan, and toss it lightly to completely coat each piece in the sauce.
   Garnish with sliced fresh green onions, toasted sesame seeds and even a little extra orange zest if desired. Serve with steamed rice and broccoli.

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Copycat Panda Express Orange Chicken

This Copycat Panda Express Orange Chicken tastes just like your favorite Chinese take-out! Plus this recipe is also gluten free.

Course Dinner

Cuisine chicken, Chinese

Keyword Copycat Panda Express Orange Chicken

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 2 pounds boneless skinless chicken cut into bite sized pieces
• ½ cup cornstarch
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons cooking oil
• ¼ cup gluten free soy sauce
• ¼ cup white vinegar
• ¼ cup orange juice
• ¼ cup water
• ¼ cup brown sugar
• ½ teaspoon garlic minced
• ¼ teaspoon crushed red pepper
• 1 tablespoon orange zest
• Option: extra orange zest sliced fresh green onions and/or toasted sesame seeds to garnish

Instructions

• Place a large skillet on medium-high heat. Add a thin layer of oil – just enough to cover the surface of the pan (about 3 tablespoons).
• Pour the cornstarch into a large bowl, and sprinkle on the salt and pepper.
•  Add your chicken pieces into the bowl and toss until all chicken is well coated.
• Place the coated chicken into the hot pan, spreading it out so it’s in an even layer.
• Continue cooking the chicken, stirring occasionally, until it is cooked through and turns a golden brown.
• While chicken is cooking, whisk together all remaining ingredients in a small bowl for the sauce.
• Once chicken has completed the cooking process, remove it from the pan, place it on a plate and set aside.
• Pour the sauce mixture into the hot skillet and allow it to simmer until it thickens slightly. Use a wooden spoon to scrape up any brown bits stuck to the pan to incorporate into the sauce.
• Turn off the heat, add the chicken back into the pan, and toss it lightly to completely coat each piece in the sauce.
• Garnish with sliced fresh green onions, toasted sesame seeds and even a little extra orange zest if desired. Serve with steamed rice and broccoli.

The post Copycat Panda Express Orange Chicken appeared first on The Rockstar Mommy.