ROASTED CHIC PEAS RECIPES
BETTER-THAN-TAKEOUT CHICKEN FRIED RICE – INSTANT POT RECIPES
Provided by Chop Secrets
Total Time 30 minutes
Yield 6 - 8 minutes
Number Of Ingredients 12
Steps:
- Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
- Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
- When oil gets hot, add onion to the pot and saute 2 minutes.
- Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
- Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
- Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
- Serve warm with sliced green onions and additional sesame seeds for garnish (optional)
BALSAMIC CHICKEN WITH ROASTED VEGETABLES RECIPE
Chicken and vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one.
Provided by Gina
Categories Dinner
Total Time 30 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F.
- Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
- Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
- The vegetables should not touch the chicken or it will steam instead of roast.
- Bake about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.
Nutrition Facts : ServingSize 2 thighs, Calories 401 kcal, CarbohydrateContent 15 g, ProteinContent 48 g, FatContent 17 g, SaturatedFatContent 3 g, CholesterolContent 214 mg, SodiumContent 518 mg, FiberContent 4 g, SugarContent 2 g
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BETTER-THAN-TAKEOUT CHICKEN FRIED RICE – INSTANT POT RECIPES
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