No Oven Needed! Easy Summer Meals With Kitchen Gadgets
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Recipes in this Video
3 recipes
Ingredients
- ●2 lbs chicken thighs, boneless and skinless
- ●1/2 cup hot honey
- ●1/4 cup soy sauce
- ●1/4 cup apple cider vinegar
- ●2 cloves garlic, minced
- ●1 tsp ground ginger
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 tsp red pepper flakes (optional)
- ●1 tbsp sesame seeds (for garnish)
- ●2 green onions, chopped (for garnish)
Instructions
- 1Place the chicken thighs in the Crock-Pot.
- 2In a bowl, mix together the hot honey, soy sauce, apple cider vinegar, minced garlic, ground ginger, black pepper, salt, and red pepper flakes (if using).
- 3Pour the sauce mixture over the chicken in the Crock-Pot, ensuring the chicken is well coated.
- 4Cover the Crock-Pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- 5Once cooked, shred the chicken using two forks and mix it back into the sauce.
- 6Serve the hot honey chicken over rice or with your favorite side dishes.
- 7Garnish with sesame seeds and chopped green onions before serving.
Equipment
Crock-PotMixing bowlForks for shredding
🌶️🌶️🌶️Low
Ingredients
- ●2 lbs chicken thighs, boneless and skinless
- ●1 cup coconut milk
- ●1/4 cup soy sauce
- ●2 tbsp fish sauce
- ●2 tbsp brown sugar
- ●1 tbsp red curry paste
- ●1 tbsp lime juice
- ●3 cloves garlic, minced
- ●1 inch ginger, grated
- ●1/2 cup chicken broth
- ●1/4 cup fresh cilantro, chopped
- ●1/2 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1In a pressure cooker, combine the coconut milk, soy sauce, fish sauce, brown sugar, red curry paste, lime juice, garlic, ginger, chicken broth, salt, and pepper.
- 2Add the chicken thighs to the mixture, ensuring they are well coated.
- 3Seal the pressure cooker lid and cook on high pressure for 10 minutes.
- 4Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure.
- 5Open the lid and check the chicken for doneness; it should be tender and easily shredded.
- 6Remove the chicken from the cooker and shred it using two forks.
- 7Return the shredded chicken to the sauce in the pressure cooker and stir to combine.
- 8Serve the chicken over rice or noodles, garnished with fresh cilantro.
Equipment
pressure cookermeasuring cupsmeasuring spoonscutting boardknifeforks for shredding
🌶️🌶️🌶️Low
Ingredients
- ●2 ribeye steaks (about 1 inch thick)
- ●2 medium zucchinis, sliced into rounds
- ●4 tbsp unsalted butter, melted
- ●4 cloves garlic, minced
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp dried thyme
- ●1 tsp paprika
- ●1 tbsp olive oil
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1Preheat the air fryer to 400°F (200°C).
- 2In a small bowl, mix the melted butter, minced garlic, salt, black pepper, dried thyme, and paprika.
- 3Brush the garlic butter mixture generously over both sides of the steaks.
- 4In a separate bowl, toss the zucchini rounds with olive oil, salt, and pepper until evenly coated.
- 5Place the steaks in the air fryer basket and cook for 10-12 minutes for medium-rare, flipping halfway through.
- 6Add the zucchini to the air fryer basket during the last 5 minutes of cooking time for the steaks.
- 7Once cooked, remove the steaks and zucchini from the air fryer and let the steaks rest for 5 minutes.
- 8Slice the steaks against the grain and serve with the zucchini on the side.
- 9Garnish with fresh parsley before serving.
Equipment
Air fryerMixing bowlBasting brushCutting boardKnife
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