Posting this here so I can find it later, since it's not pinnable. Copied from Sweet and Savory Meals

Instant Pot Mongolian Beef

Ingredients

• 1-1.5 pounds flank steak , sliced across the grain
• 1 tablespoon cornstarch
• 1 tablespoons extra virgin olive oil
• 1/2 cup brown sugar or 2/3 cups I prefer the version with more sugar
• 10 cloves garlic , minced
• 1 tablespoon fresh ginger , minced
• 1/2 cup lite soy sauce
• 1 cup water
• 1 tablespoon rice wine
• 1 teaspoon red pepper flakes

Cornstarch Slurry:

• 2 tablespoons cornstarch
• 1/2 cup water

Garnish:

• 1/4 cup green onions , chopped
• 1 teaspoon sesame seeds

Instructions

1. Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
2. Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef evenly.
3. Add the oil to the hot Instant Pot, once the oil is hot, add the beef and sauté for 2-3 minutes, stirring a few times. If needed brown the beef in batches, you don't want to add to much as it will start releasing juice and it won't brown well.
4. Note: You can also skip browning the beef and just add it to the pot!
5. If bits of beef stuck to the pot, add 1/2 cup water and deglaze the pot. Using a wooden spoon scrape the bottom of the pot. You can discard that liquid if wanted.
6. Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, rice wine and red pepper flakes. You can add less sugar, based on your taste and preference.
7. Stir well until all the ingredients are combined and coated in sauce.
8. Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure after the 10 mins NPR. Open the lid.
9. Make the cornstarch slurry, in a small bowl mix cornstarch with water until fully combined. With the Instant Pot on the Sauté function, add the slurry to the pot, stir to combine and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens. Turn off the Instant Pot and let the Mongolian Beef sit for 8-10 minutes before serving, in this time the sauce will settle and thicken more.
10. Serve over rice and garnish with fresh chopped green onions and sesame seeds.

Nutrition Facts

Instant Pot Mongolian Beef

Amount Per Serving (0 g)

Calories 292Calories from Fat 81

% Daily Value*

Total Fat 9g14%

Saturated Fat 2g10%

Cholesterol 54mg18%

Sodium 1362mg57%

Potassium 409mg12%

Total Carbohydrates 28g9%

Dietary Fiber 0g0%

Sugars 21g

Protein 22g44%

Vitamin A3.4%

Vitamin C1.1%

Calcium4.9%

Iron12.8%

* Percent Daily Values are based on a 2000 calorie diet.

Panda Express Mandarin Chicken recipe

(this is one that I keep "losing" as its links change)

So tasty, and quite easy to make, especially compared to most mandarin chicken recipes. I don’t always use as much sugar as it calls for…

Ingredients :

2/3 cup sugar

¼ cup soy sauce

1 tbsp lemon juice

1 tspn vegetable oil

1 tspn minced fresh garlic

½ tspn minced fresh ginger

¼ cup water

1 tbsp cornstarch

6 skinless chicken thigh fillets

Preparation & Cooking Instructions :

Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.

Combine water with cornstarch in a small bowl and stir until cornstarch is dissolved. Add to saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4 to 6 minutes or until sauce is thick.

Preheat your grill on high for the chicken.

When the grill is hot, rub each chicken piece with oil and cook the chicken for 4 to 6 minutes per side or until done. Chicken should have browned in spots. When chicken is done, chop it into bite-size pieces.

Pour the chicken pieces into a large frying pan over medium heat. Heat until chicken sizzles then reduce heat and cover chicken until ready to serve.

Spoon chicken into a medium bowl, then pour all the sauce over the chicken and stir until well-coated. Serve with steamed rice.

(or just use pre-cooked chicken, any style, and cut into bite-size pieces and mix into the sauce at the end...)

Cauliflower Chowder (easily substituted to make vegan, gf, etc.)

(Shamelessly reposted from http://damndelicious.net/2014/03/22/cauliflower-chowder/ because that site keeps taking forever to load and bogging down my whole computer. And I cannot (easily) figure out how to kill the all caps in the section, so... trying this tonight.)

CAULIFLOWER CHOWDER

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Yield6 servings

A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!

INGREDIENTS

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup 2% milk
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
• Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, garnished with bacon and parsley, if desired.

Easy Chicken Broccoli Stir-Fry

So I was frustrated yesterday looking for a simple chicken broccoli stir fry recipe I had used (and liked) once before and having trouble finding one that called for less than 15 ingredients. All that flavor is fabulous if you're eating at a restaurant or putting on a special dinner, but when your husband shows up at 5:15 and you hadn't realized what time it is, less is more, people. So here it is, so I don't lose it again. (Even Pinterest isn't all the way safe - links disappear sometimes...)

Easy Stir-fry Chicken & Broccoli
1 lb (ish) of chicken breast strips
2 tbsp oil
4 cups (ish) vegetables (broccoli, red & green pepper strips, sliced water chestnuts, whatever you want! - we have just used broccoli since I didn't have the other stuff last minute)
1.5 cups chicken broth
3 tbsp soy sauce (gluten free, around here!)
3 tbsp (or a little less) cornstarch
2 tsp. brown sugar (or a touch more...)
cooked rice

Stir fry chicken in hot oil in large skillet until brown. Add veggies, stir until done. (I took the chicken out during this step and added it back in when the veggies were done). Mix broth, soy sauce, cornstarch and sugar. Add to skillet. Boil, continue for 2 minutes. Prepare rice. Serve chicken mixture over hot rice.

I also added some garlic salt, pepper, and minced garlic to the cooking chicken, since it added flavor, and since some of us don't like stir-fry yet. I also added some ginger paste to the the sauce. Maybe 1/2 a tsp?

Tasty. Simple. Quick.

Original (pretty much the same) recipe here: http://www.cooks.com/recipe/6l3a3491/easy-stir-fry-chicken-broccoli.html

Wonton Chicken Salad

This has been a staple for us at times. Great for hot summer evenings, or served (without the chicken) with something like mandarin or orange chicken.

Wonton Chicken Salad

Fry in ½” cooking oil & pat dry; set aside: 1 small pkg Wonton skins, cut in ¼” strips

Boil 2 chicken breasts; cut in strips or chunks.

Optional ingredients:

Cashews

Mandarin oranges

Sliced water chestnuts

Dressing:

 2-3 chopped green onions

1/3 C sesame seeds, browned (250-300º on some foil in a pan for 15-20 min – check on them after 10-15)

3 Tbl. Sugar

1 tsp. salt

¼ C. salad oil

4 tsp. rice vinegar

1 tsp. soy sauce

Mix dressing ingredients and set aside. When ready to serve, toss in wontons and dressing with chicken and lettuce and/or spinach. 

May use chow mein noodles instead of fried wontons. 

Easy Italian Chicken

I was floundering at lunch yesterday and grabbed some shredded chicken out of the freezer. Jeremy asked me to write down what I did to it, because he really liked it...

About 2 cups of shredded chicken
1 TB minced garlic
1-2 TB oil
Italian seasoning
Italian dressing
1/3 cup alfredo sauce

Heat the olive oil in the pan at medium heat, then add the garlic and saute for 2-3 minutes. (I use the jarred kind)  Add the chicken. If the chicken is frozen, defrost a little first, or break it up as it thaws in the pan. When it is starting to get brown, add some seasoning. (I love McCormick's Italian grinder) Cook for another few minutes, stirring often, and adding a little more oil or water if needed. If you have chicken broth handy, a little of that would be good. Add several squirts of Italian dressing. I used a Basil Romano Vinaigrette, I think. When it's fully heated, add 1/4 - 1/2 cup of some kind of alfredo sauce and mix well. We used the chicken to top past (for the kids) and rice (for us) and it was really good! (And easier than it sounds. You could do a lot of variation here and end up with something yummy.