Weeknight Honey Soy Chicken

 

Weeknight Honey Soy Chicken

This five-ingredient crockpot (or Instapot!) is perfect for an easy weeknight meal. The longer the chicken cooks in the crockpot the more fall off the bone tender it is. Serve with a side of rice and some broccoli and it is a perfectly "delightful" (as the five-year-old would say!) dinner.

Ingredients
  

  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/3 cup honey
  • 4 cloves garlic minced (or three tbs of jarred minced garlic
  • 4 to 6 chicken thighs bone in, skin on

Instructions
 

Crockpot Instructions

  • Combine all the ingredients together in a measuring cup and stir to combine.
  • Lay the chicken skin side up in a single layer, pour the sauce mixture over the chicken and cook on low for 6-7 hours.
  • If your chicken isn't browned on the top you can put it in the Air Fryer for 3-4 minutes until the skin has crisped up. Alternatively, you can put it under a broiler for 2-3 minutes.

If using an Instapot, follow these notes:

  • Combine sauce ingredients, set aside.
  • Add oil to InstaPot and add thighs skin-side down. Cook, in batches, if needed, until golden and crisp, 3 to 5 minutes, then flip and cook 3 minutes more. Remove chicken from pot. Fit Instant Pot with trivet and place thighs skin side up. Pour sauce over the chicken thighs. Secure lid and press the manual setting. Cook on high for 12 minutes and then let the pressure release naturally.
  • Carefully remove thighs and trivet, plate and serve.
Tried this recipe?Let us know how it was!

Japanese hibachi style fried rice

Japanese hibachi style fried rice

Ingredients
  

  • 4 cups White Rice short-grained cooked
  • 1 cup Green Peas
  • 2 tbsp Carrot shredded we ended up using about one and a half small carrots
  • 2 eggs
  • one Onion diced
  • bunch of scallions diced
  • 1 1/2 tbsp butter
  • 2 tbsp soy sauce

Instructions
 

  • The Rice: Cook rice according to package directions.
  • Put in bowl and place in the refrigerator to cool while getting the rest of the ingredients together.
  • Eggs: Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
  • When the rice has cooled to near room temperature, add peas, shredded carrot, scrambled egg and diced onion to the bowl.
  • Dump the bowl of rice into the pan with the eggs.
  • Slowly add the soy sauce plus a dash of salt and pepper. Mix to combine.
  • Cook rice for 6-8 minutes over heat, stirring often. (We actually only cooked it for about another 5. This will depend on the Wok you are using and how hot your stovetop gets.)
  • Serve immediately

Notes

My opinion: I love this rice. It's simple and filling enough to eat as a meal by itself.
Tried this recipe?Let us know how it was!

Portuguese filet of Swai

 

J and I have been trying to eat more fish. Since one of my most favorites, seared tuna, is out at least until Baby Girl Tyler arrives in November, we’ve had to get creative. Last night, J found this super easy and really delicious Portuguese recipe from Food.com. We didn’t have any sole filets on hand, so we swapped out Swai (not sure what Swai is, check out this link from Consumer Reports) and it was wonderful. Since we didn’t want to figure out how to divide an egg yolk, we just made the full sauce recipe. Which turned out to be a great idea because the sauce was equally delicious over brown rice!

Print Recipe
Portuguese filet of Swai
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Arrange fillet in broiler pan and sprinkle with a little lemon juice and dot with butter.
  2. Broil until fish begins to brown.
  3. While the fish is broiling, combine the remaining lemon juice, sherry, soy sauce, parsley, and egg yolk. Mix well.
  4. When the fish has browned, spoon the sauce mixture over fish and return to broiler until sauce begins to bubble.
  5. If you end up with more sauce than fish, like we did, add the sauce to a pan and heat on medium until bubbling. This ended up being perfect because the sauce on the fish soaked in.

My opinion:
With a side of brown rice and broccoli, this was a super light and tasty dish. In total, it took longer to cook the brown rice than to make the fish from start to finish. Next time, we’ll add more fresh parsley at the end.