Contents1 Slow Cooker Chicken Lo Mein2 Slow Cooker Kung Pao Chicken3 Stir Fried Shanghai Noodles4 Shrimp Lo Mein5 Healthy Cashew Chicken6 Beef And Broccoli Stir-Fry

7 Teriyaki Chicken Zucchini Noodles8 Easy Fried Rice9 Chicken Chow Mein10 Asian Lemon Chicken

This versatile noodle dish is flavorful and saucy with baby bok choy, carrots and chicken breasts. The vegetables and protein are easily inter-changeable to suit your tastes.

1. Lightly grease a 5-6 quart slow cooker with non-stick cooking spray. Add chicken

and season with salt and black pepper.

2. In a medium bowl, whisk together all the ingredients for the sauce and pour over

chicken. Cover and cook for 1 1/2 - 2 hours on high or 3-4 hours on low, stirring once

to distribute sauce evenly.

2. Meanwhile, prepare noodles according to package directions and set aside.

3. Once chicken is cooked, transfer to cutting board and cut into cubes or shred with

two forks. Add chicken back to slow cooker along with bok choy, bell peppers and

carrots. To thicken sauce, whisk together corn starch and water in a small bowl and

stir into slow cooker. Stir in noodles and cook on HIGH for 20-30 minutes or until

sauce has thickened up. Give everything a good stir to combine and coat with sauce.

4. Serve hot and garnish with sesame seeds, if desired.

Slow Cooker Chicken Lo Mein• 1 pound boneless, skinless chicken thighs (chicken breasts work as well)

• Salt and black pepper to taste.

SAUCE:

• 2/3 cup low sodium chicken broth

• 3 tablespoons oyster sauce

• 2 tablespoons low sodium soy sauce

• 3 teaspoons hoisin sauce

• 2 teaspoons honey

• 2 garlic cloves, minced

• ½ tablespoon minced fresh ginger

• 1/2 teaspoon red chili pepper flakes, optional

• 2 cups fresh or cooked lo mein or

egg noodles (cooked spaghetti noo-

dles work as well)

• 2 cups baby bok choy, washed and

sliced

• 1 red bell pepper, seeded, thinly

sliced

• ½ cup thinly julienned carrots

• 2 tablespoons corn starch + 3 table-

spoons cold water

• Sesame seeds, for garnish, optional

INGREDIENTS:

Kung Pao Chicken - a popular takeout favorite made in the slow cook-er with the same classic sweet & spicy flavors as your favorite takeout restaurant.

FOR THE SAUCE

• 1/2 cup low-sodium soy sauce (can

also use gluten free tamari or coco-

nut aminos)

• 1/3 cup water

• 3 tablespoons honey

• 3 tablespoons hoisin sauce

• 3 garlic cloves, minced

• 1 tsp grated fresh ginger

1. In a large zip-top bag, toss in chicken, cornstarch and black pepper. Shake until

well-coated.

2. Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on

each side, until lightly browned. Transfer chicken into a 5-6 quart slow cooker. (if in a

pinch, skip this step and add chicken directly into slow cooker)

3. In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce,

garlic, ginger and red pepper chili flakes and pour over chicken.

4. Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours.

5. About 30 minutes before serving, whisk together the cornstarch and water in a

small bowl and stir into the slow cooker. Add the dried red chili peppers, red bell pep-

pers, zucchini and cashews, stirring to combine. Cover and cook on HIGH for anoth-

er 20-30 minutes or until the vegetables are tender and the sauce has thickened up.

6. Sprinkle with sesame seeds, green onions and serve with your favorite side.

Slow Cooker Kung Pao Chicken• 2/3 cup cornstarch (or arrowroot

powder)

• 1/4 tsp black pepper

• 1 lb boneless, skinless chicken

breasts (about 2-3 pieces), cut into

bite-sized chunks

• 1 tablespoon avocado oil or olive

oil

• 4 - 6 dried red chili peppers (to

taste) found in Asian supermar-

kets or the International section of

a large chain grocery store - see

NOTE)

• 2/3 cup roasted cashews (or roast-

ed peanuts)

• 1 red bell pepper, chopped into

bite-sized pieces

• 1 zucchini, chopped into halves

INGREDIENTS:

• 1/4 - 1/2 teaspoon dried red pep-

per chili flakes• Cornstarch slurry - 2 tablespoons

cornstarch (can also use tapioca

starch or arrowroot powder) + 3

tablespoons water

These Stir-Fried Shanghai Noodles are made with thick and chewy noodles, stir-fried pork, Napa cabbage, garlic and a rich and flavorful sauce.

1. In a medium bowl, marinate ground pork with salt and pepper. In another small

bowl, whisk together all ingredients for the sauce and set aside.

2. Heat cooking oil in a wok or heavy skillet on medium high heat. Sauté half of the

garlic and ginger for 30 seconds, or until fragrant. Crumble ground pork, breaking up

large clumps and cook until meat is no longer pink, about 5-7 minutes. Mix in cabbage

and stir-fry until tender. Add in noodles, breaking up strands if necessary and pour

sauce on top. Toss to combine. Adjust seasonings as needed and add Sriracha or red

pepper chili flakes, for some heat, if desired.

3. Remove from heat and garnish with sesame seeds, if desired.

Stir Fried Shanghai NoodlesINGREDIENTS:

• 1 lb (484 grams) fresh Shang-

hai-style noodles (can substitute with

Udon or cooked fettuccine noodles)

• 1/2 – 1 pound lean ground pork

• 1/4 teaspoon each salt & pepper

• 2/3 cups thinly shredded Napa cab-

bage

SAUCE:

• 2 tablespoons water

• 1 1/2 tablespoons low sodium soy

sauce

• 1/2 tablespoon sesame oil

• 1/2 tablespoon oyster sauce

• 3 teaspoons dark soy sauce*

• 2 teaspoons Chinese cooking wine

or dry sherry

• 1 teaspoon brown sugar

• 1/8 teaspoon ground white pepper

• 1 tablespoon cornstarch

• ¼ teaspoon Sriracha sauce or red

pepper flakes, to taste (optional)• 1 ½ tablespoons grated fresh ginger

• 2 garlic cloves, finely minced

TOPPINGS:

• 2/3 cups thinly shredded Napa

cabbage

• 1 green onion, thinly sliced

• Sesame seeds, for garnish

Notes

If you can’t find dark soy sauce, replace with 3 teaspoons soy sauce instead.

Shrimp Lo Mein – an easy weeknight meal made with shrimp, shredded carrots, red bell peppers and an authentic, flavorful sauce.

1. If using fresh lo mein noodles, remove from package and separate loosely in a large

bowl. If using dried, cook noodles according to package directions, drain well and set

aside.

2. In a small bowl, combine all the sauce ingredients and set aside.

3. In a large skillet, heat oil over medium-high heat. Add shrimp and sear on both

sides until slightly pink and almost cooked through (about 2-3 minutes). Add garlic and

saute for 30 seconds, or until fragrant then add carrots and bell peppers and stir until

slightly softened, about 3 to 5 minutes. Add prepared noodles and sauce; toss and

cook until hot and evenly mixed, about 2 minutes more.

4. Remove from heat and serve with toasted sesame seeds and chopped parsley if

desired.

Shrimp Lo MeinINGREDIENTS:

• 3/4 pound fresh or cooked lo mein

noodles

• 10-12 medium shrimp, peeled and

deveined

• 1/2 cup finely julienned or matchstick carrots shredded

• 1 red bell pepper, cut into thin long

strips

• 3 cloves garlic, minced

• 1/2 teaspoon minced ginger

• 1/2 teaspoon toasted sesame seeds,

optional for garnish

• Cooking oil

• Chopped fresh parsley, for serving

SAUCE:

• 1 tablespoon oyster sauce, or vege-

tarian oyster flavored sauce• 2 teaspoons low sodium soy sauce

or tamari

• 1 teaspoon Chinese cooking wine or

dry sherry (omit if you do not already

have this in your pantry)

• 1 teaspoon honey or dark brown

sugar

• 1/4 teaspoon sesame oil

• 1/4 teaspoon red pepper flakes or Sriracha sauce, optional to taste

Healthy Cashew Chicken - an easy lightened version of the popular clas-sic Chinese takeout dish.

1. In a medium bowl, combine all the ingredients for the sauce. Set aside.

2. Season chicken with salt, pepper, tapioca starch and 1 tablespoon of sauce/mari-

nade.

3. Add oil to a wok or a large non-stick skillet over medium-high heat.

4. Add the chicken and stir-fry for 5-6 minutes, or until the chicken is starting to brown.

5. Toss in the broccoli and bell peppers and cook for 2-3 minutes, or until the vegeta-

bles are crisp-tender and the chicken is cooked through. Pour in the remaining sauce

and add the cashews. Toss everything together and allow sauce to bubble and thick-

en. Season with salt, pepper or red pepper chili flakes as needed.

6. Remove from heat and serve warm on a large platter or over zoodles, cauliflower rice(paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green

onions if desired.

Healthy Cashew ChickenINGREDIENTS:

• 3/4 lb chicken breasts, cut into 1

inch pieces

• sea salt and black pepper,. to taste

• 1 tablespoon tapioca, arrowroot

starch or cornstarch

• 1 tablespoon coconut oil (or olive oil)

• 4 cups broccoli florets• 1 red bell pepper, cut into bite-sized

chunks

• 3/4 cup roasted, unsalted cashews

SAUCE AND MARINADE:

• 6 tablespoons gluten free tamari (or

low sodium-soy sauce or coconut

aminos for paleo version)

• 1 tablespoon hoisin sauce (use glu-

ten free if necessary or make your

own paleo

• 3/4 tablespoons apple cider vinegar

• 2 tablespoons honey (use raw for

paleo)

• 1 teaspoon toasted sesame oil

• 2 1/2 tablespoons tapioca, arrowroot

starch or cornstarch

• 1/2 teaspoon fresh minced ginger

• 2 cloves garlic, minced

• 1/2 cup water, plus more as needed

to thin out sauce

GARNISH:

• red pepper chili flakes• toasted sesame seeds

• 1 green onion, sliced thinly

Beef and Broccoli Stir-Fry - an easy 20 minute dish made with tender beef, broccoli and a rich and savory sauce.

1. In a medium bowl, toss cornstarch together with beef slices. In another separate

medium bowl, mix together all of the ingredients for the sauce. Take two tablespoons

and add to the beef slices and stir until coated. Set aside for at least 10 minutes.

2. Add cooking oil to a non-stick pan or wok, place over high heat for about 2 min-

utes (the pan needs to be hot enough that you start seeing a little bit of smoke rising).

Quickly add the beef to the smoking pan and spread the pieces out to a single layer

allowing them to sear and brown.

3. Add the garlic and continue cooking until the meat is no longer pink (about 1-2 min-

utes making sure to not over cook). Transfer cooked beef to a plate. Return same pan

to the stove over medium-high heat.

4. Add more oil to pan if needed. Add the broccoli and saute for 1-2 minutes, until

broccoli is just tender. Give the sauce a quick mix and pour over broccoli, stirring con-

stantly, until the sauce boils and thickens - about 30 seconds. Add more water if need-

ed. Quickly stir in the cooked beef and toss everything together to coat well and adjust

seasonings.

5. Serve immediately over rice or noodles.

Beef And Broccoli Stir-Fry

INGREDIENTS:

• 10 - 12 ounces sirloin or flank steak, trimmed of fat, sliced very thinly

across the grain

• salt and black pepper to taste

• 1 teaspoon cornstarch (or arrowroot

starch)

• cooking oil

• water for boiling

• 2 cloves garlic, finely minced• 3 1/2 cups of broccoli florets (about

1 head

FOR THE SAUCE:

• 1 1/2 tablespoons oyster flavored sauce or vegetarian flavored oyster sauce (leave out for paleo version)

• 1 1/2 teaspoons low sodium soy

sauce (or gluten-free tarmri or coco-

nut aminos)

• 1/4 teaspoon dark soy sauce (op-

tional but adds a richer flavor)• 2 teaspoons granulated sugar

• 1 teaspoon sesame oil

• 1/2 teaspoon Mirin , Chinese

cooking wine or Dry Sherry (omit for

paleo version)

• 2 teaspoons cornstarch (or tapioca

starch)

• black pepper to taste

• 1/3 - 3/4 cup cold water (plus more if

needed to thin out the sauce)

Teriyaki Chicken Zucchini Noodles are an easy grain-free weeknight meal made with tender chicken and sweet pineapples over a bed of spi-ralized zucchini noodles.

1. In a medium bowl, whisk together all the ingredients for the sauce.

2. In a large bowl, combine chicken with salt, pepper and drizzle 1-2 tablespoons of

sauce over the chicken. Allow to marinate for 30 minutes.

3. Heat cooking oil in a large wok or skillet on medium heat. Add chicken and cook un-

til lightly brown, about 2-3 minutes. Add in the pineapple chunks and cook for another

30 seconds, until slightly softened. Pour in the sauce and turn the heat to high. Allow

sauce to bubble and thicken while stirring - about 1-2 minutes - add more water a little

at a time if sauce is too thick. Season to taste with salt, black pepper and/or red chili

flakes.

4. If cooking the zucchini noodles, add into pan and use tongs to toss and coat with

sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.

5. Remove from heat and drizzle extra sauce in pan over chicken and serve immedi-

ately, garnished with green onions and sesame seeds if desired.

Teriyaki Chicken Zucchini NoodlesINGREDIENTS:

• 2 medium boneless, skinless, chick-

en breasts (about 2/3 lb) cut into

strips or chunks

• Salt and black pepper, to taste

• 1/2 cup pineapple chunks

• 4-5 medium zucchini, cut into noo-

dles using a spiralizer or a vegetable

peeler

SAUCE:

• 1/4 cup water (plus more if too wa-

tery)

• 1/3 cup low-sodium soy sauce (glu-

ten free tamari or coconut aminos for

a paleo version)

• 3 tablespoons honey

• 4 tablespoons rice wine vinegar

• 2 garlic cloves, minced

• 1/2 teaspoon grated ginger

• 2 tablespoons cornstarch (or use ar-

rowroot or tapioca starch for a paleo

version)

• Salt, black pepper and red chili

flakes to taste, optional

Notes *

Do not overcook zucchini noodles for longer than 2 minutes or else noo-dles will get too soft and mushy. You can also serve the chicken over raw zucchini noodles if desired.

OPTIONAL GARNISH:

• Green onions, sliced thinly • Sesame Seeds

Easy Fried Rice - an easy weeknight dish full of mixed vegetables with all the flavors of the classic takeout dish.

1. Heat 2 tablespoons of cooking oil on high heat in a non-stick wok or pan until smoky

hot. Toss in the mixed vegetables and sauté for about 10 seconds. Add garlic and stir-

fry for another minute.

2. Push all the ingredients to one side of the pan and pour in the beaten eggs. Scram-

ble into small pieces until cooked. (Add in cooked meat if using and saute for another

minute). Transfer to a plate and set aside.

3. Return pan to high heat and drizzle in 2 tablespoons of oil. Stir in the rice and break

up any large chunks with a spatula while tossing until heated through, around 2 min-

utes.

4. Drizzle in soy sauce, fish sauce, mirin and sesame oil, tossing to combine every-

thing evenly. Keep stirring the fried rice until slightly toasted, about 2 minutes. Add

salt, black pepper, red chili flakes or even Sriracha to taste.

5. Transfer to bowls and serve hot and garnish with green onions and sesame seeds,

if desired.

Easy Fried RiceINGREDIENTS:

• cooking oil

• 3 garlic cloves, finely minced• 1/4 teaspoon freshly grated ginger

• 1/4 cup finely diced onions• 1 cup chopped mixed vegetables

(fresh or frozen (thawed first))• 3 large eggs, lightly beaten

• 4 cups cooked, day-old rice, chilled

and clumps separated

• 2 1/2 -3 tablespoons low sodium soy

sauce

• 1 1/2 - 2 teaspoons fish sauce (or vegan fysh sauce)

• 1 teaspoon Mirin (Shaoxing wine

or dry sherry can also be used in a

pinch)

• 1/2 teaspoon sesame oil

• Salt, black pepper, to taste

• Cooked chicken, beef or pork, cut

into bite-sized pieces(leave out for

meatless version)

Notes *

Feel free to swap in other vegetables to your liking but be sure they are chopped in bite-sized pieces so they cook evenly.Leave out the chicken and use whatever protein you have on hand.

OPTIONAL GARNISH:

• Sriracha or crushed red pepper

flakes• 1 green onion, thinly sliced

• Roasted cashews

• Sesame seeds, for garnish

Chicken Chow Mein - an easy restaurant quality ONE PAN meal for busy weeknights. Best of all, this authentic Chinese restaurant quality recipe comes together in 20 minutes so you can skip the takeout!

1. In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1/2

tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles

according to package instructions and set aside.

2. Heat oil in a non-stick pan or wok over medium high heat. Add chicken and stir-fry

for 4-5 minutes or until lightly brown. Add garlic and ginger and sauté for about 1 min-

ute. Add cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly

crispy.

3. Add the noodles into the pan; give the reserved sauce a quick stir then pour over

noodles. Use tongs to toss noodles to coat with sauce. Season with more salt, pepper

or Sriracha and add more water to thin out sauce, as needed.

4. Stir in bean sprouts and green onions, stirring for 30 seconds to combine then dish

out and serve hot topped with sesame seeds.

5. For meal prep - divide into even portions in containers and store in fridge for up to 4

days. Reheat any leftovers in microwave or on stovetop.

Chicken Chow MeinSAUCE & MARINADE:

• 2 tablespoons oyster sauce

• 3-4 tablespoons LOW sodium soy

sauce (gluten free tamari or coconut

aminos for paleo)

• 1-2 teaspoon honey (or sugar)

• 1 tablespoon corn starch (arrowroot

starch for paleo)

• 2 teaspoons sesame oil

• 1 teaspoon rice wine or dry sherry

(leave out if you don’t have it in your

pantry already)

• 1/8 teaspoon ground white pepper or

red pepper chili flakes• Salt and black pepper to taste

• 1-2 teaspoons red pepper chili flakes or Sriracha (optional)

• 1 tablespoon water or more, as

needed to thin out sauce

NOODLES:

• 6-8 ounces (225 grams) refrigerated

/ fresh chow mein or egg noodles

(OR can also use cooked dry chow

mein, yakisoba or ramen noodles

• One boneless skinless chicken

breast or thighs (about 1/3 lb.), cut

into 1” chunks

• 2 tablespoons cooking oil

• 2 garlic cloves, minced

• ½ teaspoon minced fresh ginger

• 1 cup shredded Napa cabbage

(mixed cabbage slaw, bok choy or

snap peas would work as well)

• 1/3 cup shredded or julienned car-

rots

• 2 green onions (cut into 2-inch

length)

• 1/3 cup mung bean sprouts, rinsed

and drained (leave out if can’t find)• Sesame seeds, for garnish

Notes *

Chicken can be swapped out for turkey, beef or tofu. *Broccoli, spinach, snap peas or bok choy can be used instead of cabbage

An easy homemade 30 minute version of the popular Chinese Take-out-Style Lemon Chicken. With a light and crispy coating covered in a flavorful sweet, savory and tangy lemon sauce.

1. Combine the sauce ingredients together in a medium saucepan. Measure out 3

tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing

bowl, lightly beat in the egg white and add chicken pieces. Mix well.

2. In a large zip-top freezer bag, combine the cornstarch, panko crumbs, salt and

black pepper. Add the chicken and shake well to coat.

3. Preheat oven to 375F. Place chicken in a single layer on a large baking sheet lined

with parchment paper. Bake for 12-14 minutes or until chicken is cooked, flipping once in between. Turn oven to broil for 2-3 minutes or until chicken pieces turn light brown

on top and crisp up. (Watch your chicken closely so it doesn’t burn.)

4. While the chicken is cooking, heat saucepan with sauce on medium high heat.

Allow to bubble and thicken while whisking, then turn off the heat. Taste and adjust

seasonings to what you prefer - add additional lemon for tangier, honey for sweeter

and sriracha for spicier, if desired.

5. Remove chicken from oven and toss together with heated lemon sauce, coating

well. Garnish with green onions, sesame seeds and serve immediately with rice or

noodles, if desired.

Asian Lemon ChickenINGREDIENTS:

• 1 egg white, lightly beaten

• 1 lb boneless skinless chicken

breast, cut into bite-sized chunks (or

long strips if preferred)

• 1/2 cup cornstarch (flour or arrow-

root powder for paleo)

• 1/3 cup panko crumbs (use gluten

free if necessary or leave out)

• 3/4 teaspoon salt

• 1/4 teaspoon black pepper

SAUCE:

• 1/3 cup low sodium soy sauce (or

tamari for gluten free version)

• 1/4 cup honey

• 2 tablespoons rice wine vinegar

• 3 tablespoons freshly squeezed

lemon juice

• 1 tablespoon lemon zest

• 1 teaspoon sesame oil

• 2 cloves garlic, finely minced (or 1 teaspoon garlic powder)

• 1/4 teaspoon freshly grated ginger

• 2 tablespoons cornstarch (or arrow-

root powder)

• 2-3 tablespoons water, plus more to

thin out sauce

• 1/2 teaspoon Sriracha hot sauce,

optional or to taste

OPTIONAL GARNISH:

• Green onions and sesame seeds