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Featured Recipes

Beef and Broccoli Instant Pot Noodles

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everylittlecrumb

Lotus pancakes from @pattis were delicious. I love

You know what the best kind of neighbor to have is

It’s definitely a double layer cake kind of day,

Still putting my @instantpotme to good use by maki $Still putting my @instantpotme to good use by making the easiest recipes I can possibly find. And voila, welcome to a super simply and healthy take on Asian style orange chicken. Served this with brown rice and it was a bowl of pure deliciousness. Has a fraction of the sugar that the typical recipe has, but all that tangy and vibrant flavor. Check the website post linked in bio for slow cooker and plain old stove cooking options! INGREDIENTS 2 lb chicken breasts, cut into 1.5-2 inch cubes 900 g 2 tbsp vegetable oil 1 cup orange juice 1 tbsp ginger, grated 4-6 cloves garlic, minced I used all 6, if you prefer less garlic you can use only 4 1 tbsp apple cider vinegar 2-3 tbsp ketchup 2 tbsp white sugar 2 tbsp brown sugar 1 tbsp sweet chili sauce zest of one orange For the slurry to thicken the sauce: 2 tbsp cornstarch 2 tbsp orange juice INSTRUCTIONS: Pat dry the chicken thoroughly, heat the vegetable oil in either in the instant pot on saute mode, or in a regular pan on medium high heat on the stove. Cook the chicken 2-3 minutes, stirring throughout until starting to turn golden brown then remove the chicken. If using the instant pot, make sure theres no chicken bits stuck to the bottom. If there are any stuck bits, add a splash of orange juice and stir to deglaze. Add the sauce ingredients to the pot, the orange juice, garlic, ginger, soy sauce, white sugar, brown sugar, apple cider vinegar, ketchup, orange zest and sweet chili sauce. Stir to coat the chicken evenly with the sauce. Close instant pot lid, make sure vent is closed, and select high pressure, 5 minute cooking time. After the cooking time is over, naturally release the pressure for 10 minutes, then switch the vent to release and force release any remaining pressure. Mix together the cornstarch and the orange juice, and add to the instant pot, stir gently to combine with the sauce. Turn instant pot to saute mode and simmer for 2-3 minutes or until sauce has thickened. Turn off the instant pot, the orange chicken will thicken further if you let it stand for 10 minutes. Garnish with chopped chives or green onions and extra orange zest. Serve with white or brown rice, or noodles.$

One of my highlights over the Eid holiday was baki

Don’t miss Layla and I’s fun contribution to @

Banana bread is pure comfort in a pan, and I have

The easiest 5 minute dessert, this key lime pie is

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