Our Instant Pot Vegetable Fried Rice is loaded with flavor and the recipe is versatile. I love this vegan fried rice recipe because it’s packed with vegetables and easy to modify by adding in a protein like tofu, egg, or even chicken if you have carnivores in the house.

Using the Instant Pot to make our Instant Pot Fried Rice means you only have one dish to clean up at the end of meal time. I love to make fried rice in the Instant Pot, and it’s the only way I will make fried rice now!

Where’s the recipe?

To better serve my community of all levels of experience here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts. This includes healthy eating plan information, how to meal prep, and how to easily substitute ingredients. 

If you’d like to skip over the extra information, please simply scroll to the bottom of the page, where you will find the printable Instant Pot Vegetable Fried Rice recipe.

Ingredients in Instant Pot Vegetable Fried Rice:

• White Rice: There’s a long standing debate over whether white rice is healthy or not. While it does have some short comings, it also has some benefits.
• Stir-Fry Vegetables: Usually a mixture of frozen peas, carrots, and broccoli. Some contain water chestnuts and baby corn.
• Coconut Aminos: We love using coconut aminos in our Instant Pot fried rice recipe. We find it tastes less salty than using the traditional soy sauce.
• Roasted Sesame Oil: Sesame oil provides a light nutty flavor to this recipe. We choose roasted or toasted sesame oil, but you are welcome to use regular sesame oil too.
• Ginger: We love fresh ginger, but also understand that it can take a while to properly mince. When we are running short on time, we use the frozen ginger cubes.
• Garlic: Minced garlic is a must in this recipe. We prefer using it over garlic powder in all of our Asian food recipes.
• Rice Vinegar: The riced vinegar in the recipe helps balance out the slightly sweet tone of the coconut aminos – look for the one without the added flavorings and sugar.

How to make Instant Pot Vegetable Fried Rice:

1. Add the white rice and water to the Instant Pot.
2. Attach the lid and ensure the vent is in the “sealing” position.
3. Heat the Instant Pot using the Manual Pressure / Normal / High Pressure function and set the timer for 5 minutes. The Instant Pot will take about 10 minutes to come to pressure and will then begin counting down from 5. Turn off the “keep warm” button if you have one. This will help the rice release from the bottom of the pot as it cools.
4. Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Be careful— the valve will steam and my splatter.
5. Turn the Instant Pot to the sauté function. Move the rice to one side of the Instant Pot. In the empty half, pour 1 tbsp roasted sesame oil. Let the sesame oil heat slightly, then add ginger and garlic. Sauté the ginger and garlic for one minute.
6. Add the frozen vegetables, coconut aminos. rice vinegar, and remaining sesame oil. Sauté the rice and vegetables, stirring occasionally for 5-8 minutes, or until the rice has started to crisp in some areas and the vegetables are hot and cooked through.
7. Top with chopped green onions and sesame seeds. Serve fried rice warm.

Recipe Tips:

• You can also make this recipe with jasmine rice. We prefer using jasmine rice in our Instant Pot Fried Rice recipe. Although we love using jasmine rice for for this recipe, you can also use basmati rice, brown rice, or long grain white rice. Brown rice has a different cooking time than white, this posts tells you How to Cook Brown Rice in the Instant Pot.
• Using the pressure cooker to cook your rice helps cut down on extra dishes to wash. The cooked rice in the instant pot comes out perfectly every time.
• You can use fresh vegetables for this recipe, but I don’t recommend canned. They tend to get mushy. We use frozen veggies for convenience and a variety of vegetables. We prefer the stir fry frozen vegetables, but you can also go for the classic mixed frozen vegetables.
• You can omit the sesame oil if you don’t have any, but I love the nutty flavor it gives.
• If you like eggs in your fried rice, remove the rice after it is finished cooking and scramble as many eggs as you prefer before adding back the rice and vegetables. You may also move the fried rice to one side of the Instant Pot, scramble the egg on the empty side, then mix together when the egg has cooked.
• This recipe can easily be modified to add additional protein. We love making chicken fried rice when we have any leftover chicken.
• This recipe is easy to customize to your preference. I love adding bell peppers, green beans, and onions to this rice recipe.
• Store leftover rice in an airtight container in the refrigerator. Our Instant Pot Fried Rice recipe will keep in the refrigerator for 3-4 days.

Healthy Eating Plans:

Weight Watchers:

We calculated these points using the WW calculator. We use ingredients to calculate our points, not nutrition information.

Weight Watchers has told us that this is the most accurate way to calculate points for a recipe since ingredient brands can vary so much. Points were figured following the recipe exactly as written and dividing into 4 servings.

Our Instant Pot Vegetable Fried Rice is 14 points per serving.

Ultimate Portion Fix:

White rice is not on the 21 Day Fix food list. If you swapped for brown rice, this would be a compliant recipe. The cooking time for brown rice is 20 minutes.

For the entire recipe, total counts are 8 yellow containers, 2 green containers, and 30 oil teaspoons. Per serving, 2 yellow containers, 1/2 green containers, 7 teaspoons.

Reducing the aminos and oil will reduce the teaspoons.

2B Mindset

This is a 2B Mindset lunch recipe.

Other Rice Recipes

• Stir Fry Bowls
• Brown Rice Risotto in the Instant Pot
• Crack Chicken & Rice Casserole

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Instant Pot Vegetable Fried Rice

This Instant Pot Vegetable Fried Rice is quick, easy, vegan, and egg free. It's seriously the best fried rice, and will crush your take-out cravings without the guilt.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 403kcal

Author Becca Ludlum

Ingredients

• 2 c white rice dry
• 2 c water
• 2 tbsp roasted sesame oil divided
• 2 tsp ginger minced
• 2 cloves garlic
• 2 c stir-fry vegetables frozen
• 1/4 c coconut aminos
• 1 tsp rice vinegar

US Customary – Metric

Instructions

• Add the white rice and water to the Instant Pot. Attach the lid and ensure the vent is in the “sealing” position. 2 c white rice, 2 c water
• Heat the Instant Pot using the Manual Pressure-Normal-High Pressure function and set the timer for 5 minutes.
• Once the Instant Pot has finished cooking, release the pressure manually.
• Turn the Instant Pot to the Sauté function. Move the rice to one side of the Instant Pot. In the empty half, pour 1 tbsp roasted sesame oil. Let the sesame oil heat slightly, then add ginger and garlic. Sauté the ginger and garlic for one minute. 2 tbsp roasted sesame oil, 2 tsp ginger, 2 cloves garlic
• Add the frozen vegetables, coconut aminos. rice vinegar, and remaining sesame oil. 2 c stir-fry vegetables , 1/4 c coconut aminos, 1 tsp rice vinegar
• Sauté the mixture stirring occasionally for 5-8 minutes, or until the rice has started to crisp in some areas.
• Top with chopped green onions and sesame seeds. Serve fried rice warm.

Notes

• You can make this recipe with brown rice. This posts tells you How to Cook Brown Rice in the Instant Pot.
• You can use fresh vegetables for this recipe, but I don’t recommend canned. They tend to get mushy.
• You can omit the sesame oil if you don’t have any, but I love the nutty flavor it gives.
• If you like eggs in your fried rice, remove the rice after it is finished cooking and scramble as many eggs as you prefer before adding back the rice and vegetables.
• This recipe is easy to customize to your preference, I love adding bell peppers and onions. 

Weight Watchers: 
Our Instant Pot Vegetable Fried Rice is 14 2023 points per serving.

Ultimate Portion Fix:
 Per serving, 2 yellow containers, 1/2 green containers, 7 teaspoons.

 

 

Nutrition

Calories: 403kcal | Carbohydrates: 75g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 117mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Instant Pot Vegetable Fried Rice appeared first on My Crazy Good Life.

A few years ago we were in the habit of ordering takeout from our favorite Asian restaurant a little too often. The food was delicious, but I knew we could make delicious and healthy Asian food in our own kitchen. My husband and I made it our goal to recreate some of our favorite stir fry recipes at home.

Now that we’re creating delicious Asian recipes at home, we’re saving money, and enjoying a healthier version of our favorites. We feel good about these healthy changes, and actually prefer our own recipes at home over the restaurant recipes we used to love.

One of our favorite creations, our Vegetable Lo Mein Recipe, is so simple and yet so damn delicious. It’s made with a flavorful stir fry sauce, lo mein noodles, and a variety of crunchy vegetables. It’s the perfect Vegetable Lo Mein recipe to satisfy your cravings without all the added sodium you’d get from a restaurant.

This easy recipe will be your new family favorite. An easy weeknight meal that is flavorful, without a lot of fuss.

Where’s the Recipe?

Here at My Crazy Good Life we love it when our readers feel successful in the kitchen. Eating healthy is so important, and we work hard to help our readers achieve all of their healthy eating goals.

In each recipe, we include detailed information, helpful tips and tricks, healthy eating plan point information, as well as nutritional information. If you are more experienced in the kitchen and ready for a more simplified version of this recipe, simply scroll to the bottom of the page where you’ll find our easy to print Vegetable Lo Mein Recipe.

Ingredients in Vegetable Lo Mein Recipe

• Tofu: We recommend extra firm tofu for this recipe. We’ve found it makes the best crispy tofu which is exactly what we need when we make lo mein.
• Brown Rice Chow Mein Noodles or Ramen Noodles: Lo mein noodles are so important in this veggie lo mein dish. We prefer using ramen noodles or chow mein noodles made out of brown rice. It’s a healthier alternative to traditional lo mein noodles.
• Green Cabbage: Cabbage is a superfood that’s packed with vitamins, minerals and antioxidants. If you’re looking for a time saver, you could purchase a bag of pre shredded cabbage from the grocery store.
• Carrots: We love carrots in our vegetable lo mein dish. If you’re looking for a shortcut, you can always buy a bag of matchstick carrots from the grocery store. These are already julienned and the perfect size for a stir fry.
• Broccoli Slaw: We use prepackaged broccoli slaw for this recipe. You get the flavors of broccoli without the big florets. If you aren’t able to find broccoli slaw at your grocery store, feel free to sub in other vegetables like bok choy or bell peppers.
• Celery: We love the crunch of celery. It’s the perfect addition to our veggie lo mein.
• Snow Peas: Snow peas are thinner than snap peas. We prefer these in our lo mein, but if you aren’t able to find these in your local grocery store, feel free to sub in snap peas. The crunch of a snap pea sounds delicious.
• Garlic: Our easy vegetable lo mein recipe includes garlic. We prefer using fresh garlic over the prepackaged or dried kind.
• Ginger: We love freshly grated ginger for this recipe.
• Green Onions: The perfect garnish for a stir fry.

Delicious Lo Mein Sauce Ingredients

• Coconut aminos: We prefer to use coconut aminos over regular soy sauce or low sodium soy sauce in this delicious lo mein sauce. We love the flavor of the aminos, and find our dishes much less salty when we use this over soy sauce.
• Fish sauce: The fish sauce is an important ingredient in our vegetable lo mein sauce. You should be able to find fish sauce at your local grocery store in the Asian department, or at your local Asian market.
• Zhong sauce or Sichuan chili sauce or Sambal Oelek Chili Paste: If you haven’t tried Zhong sauce, I highly recommend it! It’s delicious and helps make the perfect stir fry sauce because of the depth of flavor it provides. If you aren’t able to locate Zhong sauce at your local grocery or on Amazon, feel free to track down the Sambal Oelek chili paste.
• Sesame oil: Any delicious stir fry sauce most likely includes sesame oil. We love putting it in our stir fry, and love the complex and nutty flavor it provides for our vegetable lo mein sauce. For this recipe I prefer regular sesame oil, though I do often recommend using toasted/roasted sesame oil in many recipes.
• Vegetable broth: The Vegetable broth helps create the vegetable lo mein sauce. We always buy low sodium broth.
• Cornstarch: Cornstarch in a sauce is used to help thicken up all the sauce ingredients.

How to Make Vegetable Lo Mein Recipe

1. Drain the tofu and slice into small strips. Air fry or bake at 350º, turning after 5-7 minutes. In the oven, I like to put the tofu on parchment paper while it cooks. Cook until the tofu dries out a bit but not so much that it browns too much. Depending on the size of your air fryer, cook in small batches and set aside as it finishes. 
2. Boil water for your noodles, and cook noodles according to package directions. Rinse noodles with cold water when they’re finished cooking, then set them aside. 
3. Prepare your veggies: Shred the cabbage, peel and julienne the carrots, dice the celery, and trim the edges of the snow peas. Dice the onions and set them aside to use after your meal is finished cooking. 
4. To make the sauce combine all sauce ingredients, including cornstarch, and whisk to combine. Set aside. 
5. When the tofu is finished cooking, spray a large pan with nonstick cooking spray and turn the heat to medium-high. Add the garlic, ginger, cabbage, carrots, broccoli slaw, celery, and snow peas to the pan.  
6. Cook for 2-3 minutes, then add the cooked noodles and tofu to the pan. Turn the heat down to low-medium and mix everything together carefully. Cook for 3-5 minutes and allow the noodles and tofu to heat up a little.
7. Add the sauce to the pan and mix well. Cover the meal and turn the heat down to low and allow the food to cook on low heat for 5-7 minutes. 
8. Remove from heat and add chopped green onions to the top and serve warm. 

Recipe Tips

• You could use soy sauce or low sodium soy sauce for this recipe, however when we were recipe testing this recipe, we found the result to be much too salty. We recommend swapping out the soy sauce and sticking with coconut aminos.
• If you aren’t able to find ramen noodles or chow mein noodles, feel free to sub in udon noodles, soba noodles, or whole wheat spaghetti noodles. These choices won’t quite be the same, but will do in a pinch. We prefer using the brown rice noodles when possible.
• If you are in a bind, you could use frozen veggies.
• This stir fry is versatile. We love that you can include all the veggies! Feel free to swap in any other lo mein vegetables you have at home such as bell pepper, zucchini, or asparagus.
• I try to always toss my cubed tofu in cornstarch before cooking it. It’s not necessary, but it really helps the tofu not stick together.

Healthy Eating Plan Points

21 Day Fix

This 21 Day Fix Vegetable Lo Mein Recipe is packed full of fresh vegetables. It has a lot of teaspoons, though – I’d reduce the coconut aminos and sesame oil where I could and make sure to drink extra water to flush out the sodium from all of the teaspoon ingredients.

Entire recipe: 1 1/2 red containers, 3 yellow containers, 7 1/2 green containers, 36 teaspoons

Per serving: 1/4 red container, 1/2 yellow container, 1 1/4 green containers, 6 teaspoons

Weight Watchers

10 2023 Plan Points – reducing the coconut aminos and sesame oil in this recipe will help you reduce those points.

Looking for more healthy Asian dinner cuisine recipes?

• Healthy Bang Bang Shrimp Pasta
• Healthy Kung Pao Chicken Recipe
• Teriyaki Tofu Stir Fry Bowls with Coconut Rice
• Instant Pot Ramen Stir Fry with Chicken
• Healthy Drunken Noodles Recipe

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Vegetable Lo Mein Recipe

This easy vegetable lo mein recipe will be your new family favorite. An easy weeknight meal that is flavorful, without a lot of fuss.

Course Main Course

Cuisine Asian

Keyword Vegetable Lo Mein Recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 495kcal

Author Becca Ludlum

Equipment

• Toaster, Oven, or Air Fryer
• Kitchen Knife
• Cutting Board

Ingredients

Lo Mein Ingredients

• 14 oz extra firm tofu drained and lightly air fried with no seasoning or sauce
• 12 oz brown rice chow mein noodles or brown rice ramen
• 1.5 cups shredded green cabbage
• 2 carrots large, julienne cut
• 1 cup broccoli slaw
• 2 celery stalks diced
• 1 cup snow peas ends cut off
• 2 tsp fresh garlic minced
• 1 tsp fresh ginger minced
• 1 bunch green onions diced

Sauce Ingredients

• 1/2 cup coconut aminos
• 1 tbsp fish sauce
• 1 tbsp Zhong sauce or sichuan chili sauce or sambal oelek chili paste
• 3 tbsp light sesame oil
• 1/2 cup vegetable broth
• 1 tbsp cornstarch

Instructions

• Drain the tofu and slice into small strips/cubes. Air fry or bake at 350º, turning after 5-7 minutes. Cook until the tofu dries out a bit but not so much that it browns.  14 oz extra firm tofu
• Boil water for your noodles, and cook noodles according to package directions. Rinse noodles with cold water when they're finished cooking, then set them aside. 12 oz brown rice chow mein noodles
• Shred the cabbage, peel and julienne the carrots, dice the celery, and trim the edges of the snow peas. Dice the onions and set them aside to use after your meal is finished cooking. 
• Combine all sauce ingredients into a medium bowl, including cornstarch, and whisk to combine. Set aside. 1/2 cup coconut aminos 1 tbsp fish sauce 1 tbsp Zhong sauce 3 tbsp light sesame oil 1/2 cup vegetable broth 1 tbsp cornstarch
• When the tofu is finished cooking, spray a large pan with nonstick cooking spray and turn the heat to medium-high. Add the garlic, ginger, cabbage, carrots, broccoli slaw, celery, and snow peas to the pan.  2 tsp fresh garlic 1 tsp fresh ginger 1.5 cups shredded green cabbage 2 carrots 1 cup broccoli slaw 2 celery stalks 1 cup snow peas
• Cook for 2-3 minutes, then add the cooked noodles and tofu to the pan. Turn the heat down to low-medium and mix everything together carefully. Cook for 3-5 minutes and allow the noodles and tofu to heat up a little.
• Add the sauce to the pan and mix well. Cover the meal and turn the heat down to low and allow the food to cook on low heat for 5-7 minutes. 
• Remove from heat and add chopped green onions to the top and serve.  1 bunch green onions

Notes

21 Day Fix

Entire recipe: 1 1/2 red containers, 3 yellow containers, 7 1/2 green containers, 36 teaspoons

Per serving: 1/4 red container, 1/2 yellow container, 1 1/4 green containers, 6 teaspoons

Weight Watchers

10  2023 Plan Points 

Nutrition

Calories: 495kcal | Carbohydrates: 58g | Protein: 15g | Fat: 22g | Saturated Fat: 3.8g | Cholesterol: 0mg | Sodium: 561mg | Potassium: 428mg | Fiber: 7.6g | Sugar: 5.4g | Calcium: 121mg | Iron: 1mg

The post Vegetable Lo Mein Recipe appeared first on My Crazy Good Life.

This Healthy Cauliflower Fried Rice Recipe is an easy and absolutely delicious weeknight meal. It’s one of my favorite gluten free recipes and it can be cooked in the Instant Pot, slow cooker, or right on the stove top!

I love making this Healthy Cauliflower Rice for my family because it is an easy way to get all the veggies into your diet. My family loves it because they love fried rice, and this healthier version tastes just as good as typical fried rice.

Chicken cauliflower rice is a low carb, keto, healthy meal, and is so easy to adapt to your preferences!

Where’s the recipe?

We have readers of all different cooking abilities that visit My Crazy Good Life. Whether you are new in the kitchen or have been cooking your whole life, we want our recipes to be easy for you to follow.

Because of that, we write our posts with a lot of information. Below you will find ingredient info, detailed cooking instructions, recipe tips, and healthy eating plan calculations. If you’d like to skip past all of that, you can simply scroll down to the bottom of the page where you will find the easy to print Healthy Cauliflower Fried Rice recipe card.

Ingredients in Cauliflower Fried Rice

• Olive oil: I use olive oil in this fried rice recipe but coconut or avocado oil would work well too.
• Garlic: fresh minced garlic is so delicious in this cauliflower fried rice.
• Onion: choose your favorite variety! I usually use red or yellow onion in this healthy fried rice.
• Chicken thighs: cooked chicken is a great source of protein. I used chicken thighs in this fried rice recipe, but you can use chicken breast, or even omit the chicken entirely and add cubed tofu if you’d like.
• Bell peppers: bell peppers are loaded with vitamins and minerals, and are especially high in vitamin C. Choose you favorite color variety of bells, they’re all healthy food.
• Zucchini: zucchini is a mild fruit (yes, fruit) that may offer several health benefits, ranging from improved digestion to a lower risk of heart disease.
• Cauliflower: for this cauliflower fried rice I use fresh cauliflower and cut it into florets. You can use frozen cauliflower or frozen cauliflower rice, but I would cook it separately and then add it at the end.
• Coconut aminos: coconut aminos are a great choice for replacing soy sauce if you have gluten, soy, sugar, or other food allergies found in soy sauce. If you can’t find coconut aminos you can use low sodium soy sauce, or tamari (which is another awesome soy sauce alternative) in this fried rice recipe.
• Lime juice: I love using lime juice in this recipe. It adds a fresh and bright taste that you’ll love!
• Eggs: not only do eggs add great taste and help hold fried rice together, they are also considered a complete source of high quality protein because they contain all nine essential amino acids.
• Green onions (optional): chopped green onions add a nice flavor and pop of color to your fried rice.

How to cook cauliflower rice in the Instant Pot

1. Add the olive oil to the Instant Pot and press the sauté button to heat the oil.
2. Sauté onions and garlic in the Instant Pot for about 1 minute until they start to soften.
3. Add the chicken and let brown for 2-3 minutes.
4. Once the chicken has browned dump in the peppers, zucchini, cauliflower, coconut aminos, and lime juice.
5. Close the lid and turn the pressure valve to sealing. Cook on high pressure using the “manual” or “pressure cook” button for 1 minute. Release the pressure by doing a quick release.
6. Open the lid. Use a fork and break apart the cauliflower into small pieces to make your riced cauliflower rice. If there is a lot of liquid from the cauliflower and zucchini drain some of the liquid. You’ll want to keep about 2 tbsp of liquid for added flavor.
7. Mix in the optional cheese until it is melted. Then push the cauliflower rice to the side and turn the Instant Pot back to sauté mode.
8. In a small bowl whisk the eggs then slowly pour the beaten eggs into the empty side of the Instant Pot to make your scrambled eggs. You can spray your pot with coconut or olive oil first if you need to.
9. Scramble the eggs and then mix together the eggs and cauliflower rice.
10. Serve cauliflower fried rice immediately and top with optional green onions, or store in an airtight container in the refrigerator.

How to cook cauliflower fried rice in the slow cooker

1. Add all the ingredients to your slow cooker except the cheese and eggs.
2. Cover with the lid and cook on high heat for 2-3 hours, low heat for 4-5 hours, or until the chicken is cooked and the cauliflower is tender.
3. Remove the lid and, using a fork, break the cauliflower into pieces to make your cauliflower rice.
4. Mix in the cheese and allow it to melt.
5. In a skillet, cook the scrambled eggs and then mix them with the cauliflower rice in the slow cooker.
6. Serve cauliflower fried rice immediately and top with optional green onions.

Make this cauliflower fried rice on the stove top

1. Heat the oil in high heat in a large skillet.
2. In your hot pan, sauté the garlic and onions for 1-2 minutes until they start to soften.
3. Add the chicken, zucchini, and bell peppers. Let them sauté for 1-2 minutes.
4. Turn the stove to medium heat. Add the cauliflower, lime juice, and aminos to the skillet.
5. Cover the skillet and allow the cauliflower to cook for 10 minutes or until it is tender and broken easily with a fork.
6. Use a fork to break up the cauliflower to make your cauliflower rice.
7. Mix in the cheese until it is melted. Then push the cauliflower rice to the side.
8. In a small bowl whisk the eggs then slowly pour the whisked eggs into the empty side of the skillet to cook.
9. Scramble the eggs and then mix together the eggs and cauliflower fried rice. Serve fried rice immediately and top with optional chopped green onions.

Recipe tips

• Cutting a head of raw cauliflower can be intimidating. If you’d like some pointers on how to get your cauliflower ready to make cauliflower fried rice, you can find tips here.
• I love making this cauliflower fried rice for meal prep. Just cook as directed above and store in an airtight container in the fridge for 3 – 5 days.
• I don’t recommend freezing this because you will end up with mushy fried rice. If you are cooking for one and really feel like you won’t be able to use this up before it would go bad, I’d recommend cutting the recipe in half.
• If you choose to cut the recipe in half, just take half the amount of ingredients and cook as described for your chosen method. It’s not necessary to alter the cooking times, everything will come out just fine.
• One of the reasons I love this cauliflower fried rice is because it is so versatile! Sub fresh broccoli for the zucchini, or add in frozen peas. Craving the nutty aroma of toasted sesame oil? Splash a tiny bit of toasted sesame oil to your cauliflower fried rice when it’s done cooking. If you like a little heat, sprinkle on some red pepper flakes at the end.
• Don’t forget to adjust your containers or points if you make any changes to this cauliflower fried rice recipe.

Healthy Eating Plans

21 Day Fix Healthy Cauliflower Fried Rice

Entire recipe: 8 green containers, 5 red containers, Optional 1 blue container if you add cheese.

Per serving: (makes 4 servings) 2 green containers, 1 1/4 red container, Negligible (optional) blue per serving

Weight Watchers

Each serving of this cauliflower fried rice is 4 2023 Plan Points | 4 Blue Plan Points | 5 Green Plan Points | 4 Purple Plan Points when using skinless chicken thighs.

This cauliflower rice is a better option than regular fried rice. It’s a low point recipe for lunch, dinner, and for meal prepping. I didn’t factor in any of the optional ingredients so be sure you add those in if you are adding cheese.

If you are looking for ways to reduce the points you can always make this with boneless skinless chicken breasts, which will remove most of the points. Personally I use the thighs because it makes this cauliflower rice more flavorful.

Trim Healthy Mama

This would be a crossover recipe on THM and you would need to make the following substitutions:

• Coconut Aminos: use “Liquid Aminos” instead
• Olive oil: use MCT or coconut oil
• Use chicken breasts instead of thighs to bring down the fat content in the cauliflower rice. If it’s under 5 grams you can count this as an E!

Looking for more healthy Asian recipes like this fried rice?

• Teriyaki Tofu Stir Fry Bowls with Coconut Rice These Teriyaki Tofu Stir Fry Bowls with Coconut Rice are a healthy and delicious meal that is perfect for a quick and easy weeknight dinner. This recipe is vegan and gluten free, and it is packed with protein and nutrients. 
• Instant Pot Orange Chicken Serve this healthy Orange Chicken with brown rice or cauliflower rice for a healthy complete meal. This Orange chicken has a sweet and savory sauce that you will love!
• Chicken Lo Mein This Healthy Chicken Lo Mein stir fry is an easy and healthy recipe to make in your Instant Pot or on the stove top.
• Bang Bang Shrimp Pasta I love making Chinese food at home, and this healthy Bang Bang Shrimp pasta is one of my favorite shrimp recipes to make.
• Healthy Drunken Noodles This Healthy Drunken Noodles recipe is an easy stir fry noodle dish that your entire family will love. It comes together fast and works great for a weeknight meal.

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Healthy Cauliflower Fried Rice

This Cauliflower Fried Recipe is an easy and delicious weeknight meal! Cauliflower Chicken Fried Rice is low carb and keto, healthy and so easy to adapt for your preferences!

Course Main Course

Cuisine Chinese

Keyword 21 Day Fix, cauliflower rice, healthy, Recipes, Weight Watchers

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 362kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Crockpot
• Enameled Cast Iron Pan

Ingredients

• 1 tsp olive oil
• 1 tsp garlic minced
• 1/2 cup onion diced
• 1 lb. chicken thighs chopped
• 1 cups bell pepper diced
• 1 1/2 cups zucchini diced
• 5 cups cauliflower cut into florets
• 3 tbsp coconut aminos or low sodium tamari or soy sauce
• 1 tbsp lime juice
• 2 eggs

Optional ingredients: Salt, Pepper, and Cheese

Instructions

Instant Pot:

• Add the olive oil to the Instant Pot and press the sauté button to heat the oil.1 tsp olive oil
• Saute the garlic and onions in the Instant Pot for about 1 minute until they start to soften. 1 tsp garlic, 1/2 cup onion
• Add the chicken and let brown for 2-3 minutes.1 lb. chicken thighs
• Once the chicken has browned dump in the bell peppers, zucchini, cauliflower, coconut aminos, and lime juice. 1 cups bell pepper, 1 1/2 cups zucchini, 5 cups cauliflower, 3 tbsp coconut aminos, 1 tbsp lime juice
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the “manual” or “pressure cook” button for 1 minute. Release the pressure by doing a quick release.
• Open the lid. Use a fork to break apart the cauliflower into small pieces to make your “rice”. If there is a lot of liquid from the cauliflower and zucchini drain some of the liquid. You’ll want to keep about 2 tbsp of liquid for added flavor.
• Mix in the optional cheese until it is melted. Then push the cauliflower rice to the side and turn the Instant Pot back to sauté mode.
• In a small bowl whisk the eggs then slowly pour the eggs into the empty side of the Instant Pot to cook.You can spray your pot with coconut or olive oil first if you need to. 2 eggs
• Scramble the eggs and then mix together the eggs and cauliflower fried “rice.” Serve or pack for meal prep.

Stove Top:

• Heat the oil in high heat in a skillet. 1 tsp olive oil
• Sauté the garlic and onions for 1-2 minutes until they start to soften. 1 tsp garlic, 1/2 cup onion
• Add the chicken, zucchini, and bell peppers. Let them sauté for 1-2 minutes. 1 lb. chicken thighs , 1 1/2 cups zucchini, 1 cups bell pepper
• Turn the stove to medium heat. Add the cauliflower, lime juice, and coconut aminos to the skillet. Cover the skillet and allow the cauliflower to cook for 10-15 minutes or until it is tender and broken easily with a fork. 5 cups cauliflower, 1 tbsp lime juice, 3 tbsp coconut aminos
• Use a fork to break up the cauliflower to form your “rice”.
• Mix in the cheese until it is melted. Then push the cauliflower rice to the side.
• In a small bowl whisk the eggs then slowly pour the eggs into the empty side of the skillet to cook. 2 eggs
• Scramble the eggs and then mix together the eggs and cauliflower fried “rice.” Serve or pack for meal prep.

Slow Cooker:

• Add all the ingredients to your slow cooker except the cheese and eggs. 1 tsp olive oil, 1 tsp garlic, 1/2 cup onion, 1 lb. chicken thighs , 1 cups bell pepper, 1 1/2 cups zucchini, 5 cups cauliflower
• Cover with the lid and cook on high heat for 2-3 hours, low heat for 4-5 hours, or until the chicken is cooked and the cauliflower is tender.
• Remove the lid and break the cauliflower into pieces with a fork.
• Mix in the cheese and allow it to melt.
• In a skillet scramble the eggs then mix them into with the fried rice in the slow cooker. 2 eggs
• Serve or pack for meal prep.

Video

Notes

21 Day Fix: Entire recipe: 8G 5R Optional 1B | Per serving: (4 servings) 2G 1 1/4 R Negligible (optional) blue per serving | 

Weight Watchers: 4 2023 Plan Points | 4 Blue Plan Points | 5 Green Plan Points | 4 Purple Plan Points

Nutrition

Calories: 362kcal | Carbohydrates: 15g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 193mg | Sodium: 417mg | Potassium: 866mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1467IU | Vitamin C: 119mg | Calcium: 64mg | Iron: 2mg

The post Healthy Cauliflower Fried Rice appeared first on My Crazy Good Life.

With just the right amount of sweet, spicy, and creamy, this Instant Pot Chinese food recipe will be a hit with the whole family. Plus, this great recipe uses a lower calorie Greek yogurt instead of mayo, cream cheese, or heavy cream, so you can keep the dish creamy while making it healthier.

My family requests that I make my Healthy Bang Bang Shrimp Pasta often, as it is one of their favorite pasta recipes. I especially love this shrimp pasta dish for busy weeknights because it’s quick and easy to make, whether you cook it in the Instant Pot, on the stove, or in a slow cooker.

Where’s the Recipe?

Readers with all levels of comfort and experience in the kitchen visit My Crazy Good Life for healthy and delicious recipes. To make sure you get great results, whether you just started cooking or have made this recipe before, I like to provide a ton of helpful information in my recipes.

However, if you’d like to skip over different variations for making this dish, as well as recipe tips and healthy eating plan information, please just scroll to the bottom of the post where you’ll find an easy-to-print version of this healthier Bang Bang Shrimp Pasta recipe!

Ingredients in Healthy Bang Bang Shrimp Pasta

• Dry whole wheat spaghetti noodles: Whole wheat noodles are packed with 3x the fiber and also contain protein, iron, and zinc. You can use angel hair pasta instead of spaghetti if you like. Just note that angel hair pasta doesn’t boil as long as cooked spaghetti noodles.
• Raw FROZEN jumbo, peeled and deveined shrimp: You’ll want to make sure you use raw frozen shrimp because using raw unfrozen or pre-cooked shrimp will affect your cooking times. Definitely make sure to use deveined and peeled shrimp, too. Do not let the frozen shrimp thaw before cooking.
• Minced garlic: Use fresh minced garlic if you can, as it will give a great punch of flavor to this dish. If you’re out of fresh minced garlic, though, garlic powder will do in a pinch.
• Coconut oil: Coconut oil will add a fresh, tropical flavor to this creamy pasta dish. If you don’t have coconut oil, you can swap it for olive oil (but remember that this will change the nutritional counts).
• Honey: A little honey adds just a touch of sweetness to this delicious dish!
• Fresno Pepper: A Fresno pepper is a lot like a jalapeño, but is slightly spicier with smokey undertones. It can add wonderfully complex flavor to a dish. If you prefer, though, a jalapeño will work well in this dish, too! If you don’t want your pasta too spicy or don’t have any peppers on hand, chili powder or red pepper flakes will do, but they will slightly change the flavor of the meal.
• Lime juice: Fresh lime juice will perfectly complement the coconut oil in adding a tropical zing to your pasta.
• Black Pepper: Fresh ground black pepper contrasts so well with the sweetness of the honey.
• Rice vinegar: Look for unsweetened or unflavored rice vinegar to add a bit of tang to this dish.
• Plain 2% Greek yogurt: Instead of using mayo or cream cheese, this healthy version of Bang Bang Shrimp pasta substitutes plain Greek yogurt. Be sure to purchase the 2%.
• Sriracha sauce or other hot sauce: Sriracha sauce is easy to get at most grocery stores, but other hot sauces such as Thai sweet chili sauce will work well, too.
• Green onion: I like using green onions to bring a bit of color and crunch to this pasta dish.

How to Make Healthy Bang Bang Shrimp Pasta in the Instant Pot

When calculating your total cooking time, don’t forget to allow a few minutes for your pressure cooker to come to pressure!

1. Turn the Instant Pot to sauté. Add the coconut oil and allow it to melt and heat up.
2. Next, add the garlic and Fresno peppers. Sauté for about 30 seconds until fragrant.
3. Break the spaghetti noodles in half and arrange in the Instant Pot. Pour the water over the noodles.
4. Toss in the frozen shrimp, salt, pepper, rice vinegar, honey, and lime on top of the noodles.
5. Close the lid and turn the pressure valve to sealing.
6. Cook on high pressure using the manual setting for 3 minutes.
7. Release the pressure using a controlled quick release method. To do this use a utensil to open and close the pressure valve so that only a little pressure releases at a time. This will prevent liquid from sputtering out the top.
8. Slowly mix in the Greek yogurt, sriracha, and green onions. If you like your pasta less creamy, use less yogurt.
9. Serve while still hot.

How to Make Healthy Bang Bang Shrimp Pasta in a Slow Cooker

1. In the slow cooker, combine all the ingredients except the Greek yogurt and green onions.
2. Add the lid to the slow cooker.
3. Cook on low heat for 2 1/2 hours or high heat for 1 1/2 hours.
4. Remove the lid and stir in the Greek yogurt and green onions.
5. Serve.

How to Make Healthy Bang Bang Shrimp Pasta on the Stove Top

1. Cook pasta until al dente in a large pot according to the directions on the box. Drain the cooked pasta and rinse in cool water.
2. In a large skillet, heat the coconut oil (or olive oil) on medium-high heat.
3. Sauté the garlic and Fresno peppers. Add the shrimp, lime juice, salt and pepper to the skillet.
4. Mix it up and allow the spices to coat the shrimp, and then cover and let cook for 2-3 minutes until the shrimp is defrosted.
5. Remove the lid. Mix the honey, rice vinegar, and Sriracha or other hot sauce in a small mixing bowl, and then add to the shrimp.
6. Cook for another 2-3 minutes until the shrimp are pink and opaque.
7. Turn off the heat. Add the hot pasta noodles to the pan with the shrimp. Mix in the Greek yogurt and green onions.
8. Garnish and serve immediately.

Recipe Tips

• This delicious recipe has shrimp. We love to eat shrimp, however cooking shrimp can be a little tricky the first time, but you’ll quickly get the hang of it. You’ll be looking for the shrimp to turn pink and a little bit white instead of gray and translucent or “clear.” Uncooked shrimp is usually gray and translucent, so if you are still seeing that color they are not cooked enough. If your shrimp are bright white, you may have overcooked them.
• The internal temperature of shrimp when fully cooked is 120º, as measured by a meat thermometer. You’re looking for the shrimp to form a C shape when they’re finished cooking. If you see an O shape, they’re overcooked.
• The Fresno peppers make this a spicy dish! You can use peppers with less spice or omit the peppers entirely if you’d rather not have spice in this dish, and it won’t affect the cooking time or quality of the dish.
• If, on the other hand, you’d rather this pasta be a bit spicier, I’d recommend using a spicer pepper like serrano instead of Fresno peppers, and adding a teaspoon or two more of red pepper flakes for some serious spice. Do note that using red pepper flakes will modify the overall flavors of the original sauce ingredients.
• This pasta can be made gluten free by using brown rice noodles or zucchini noodles. Both have a much shorter cook time, as do zucchini noodles, so keep that in mind while you’re making this recipe. The sauce recipe will stay the same as it is gluten free already.
• This dish is not dairy free because of the Greek yogurt. You can substitute plain greek yogurt with a dairy free yogurt if you have one that you like, or add an extra bit of olive oil for a dairy free Bang Bang Shrimp Pasta that isn’t dry.

Healthy Eating Plans

Portion Fix & 21 Day Fix

Entire recipe: 6 yellow containers | 4 red containers | 1/2 green containers | 1 tsp | 12 sweetener teaspoons

Per serving: 1 yellow container | Just over 1/2 red container | negligible green container | negligible teaspoon | 2 sweetener teaspoons

2B Mindset

This makes a great lunch, you’ll need to add some extra veggies to make sure you hit your percentages for those.

Weight Watchers

9 2023 Points | 9 Blue Plan Points | 10 Green plan Points | 3 Purple Plan Points per serving using sugar free syrup instead of honey, and fat free Greek yogurt.

More Healthy Recipes

• Spring Roll Salad
• Healthy Drunken Noodles
• Healthy Orange Chicken Instant Pot
• Instant Pot Chicken Lo Mein
• Instant Pot Tofu Pad Thai

Print

Bang Bang Shrimp Pasta

This Healthy Bang Bang Shrimp Pasta will satisfy your restaurant cravings without all of the calories you might find in Chinese takeout.

Course Main Course

Cuisine American

Keyword Bang Bang Shrimp Pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 Servings

Calories 405kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1 tsp coconut oil
• 3 tsp garlic minced
• 1/4 cup Fresno peppers diced
• 13 oz whole wheat pasta spaghetti noodles, dry
• 4 cups water
• 1 lb shrimp jumbo, raw and FROZEN, peeled & deveined
• 1/4 tsp pepper
• 1 tbsp vinegar rice
• 1/4 cup honey
• 1 lime juiced
• 1 1/2 cups Greek yogurt plain, 2%
• 1 tbsp sriracha or other hot sauce
• 1/2 cup green onions

US Customary – Metric

Instructions

• Turn the Instant Pot to saute. Add the coconut oil and allow it to melt and heat up. 1 tsp coconut oil
• Next add the garlic and Fresno peppers. Saute for about 30 seconds until fragrant. 3 tsp garlic, 1/4 cup Fresno peppers
• Break the spaghetti noodles in half and arrange in the Instant Pot. Pour the water over the noodles. 13 oz whole wheat pasta, 4 cups water
• Toss in the frozen shrimp, pepper, rice vinegar, honey, and lime on top of the noodles. Close the lid and turn the pressure valve to sealing. 1 lb shrimp, 1/4 tsp pepper, 1 tbsp vinegar, 1/4 cup honey, 1 lime
• Cook on high pressure using the manual setting for 3 minutes. Release the pressure using a controlled quick release method. To do this use a utensil to open and close the pressure valve so that only a little pressure releases at a time. This will prevent liquid from sputtering out the top.
• Mix in the Greek yogurt, sriracha, and green onions. Serve while still hot. 1 1/2 cups Greek yogurt, 1 tbsp sriracha , 1/2 cup green onions

Stove top:

• Cook the spaghetti noodles according to the directions on the box. Drain and rinse in cool water. 13 oz whole wheat pasta
• In a skillet heat to coconut oil on medium high heat. Saute the garlic and Fresno peppers. Add the shrimp, lime juice, and pepper to the skillet. Mix it up and then cover and let cook for 2-3 minutes until the shrimp is defrosted. 1 tsp coconut oil, 3 tsp garlic, 1/4 cup Fresno peppers, 1 lb shrimp, 1 lime, 1/4 tsp pepper
• Remove the lid. Mix in the honey, rice vinegar, and sriracha. Cook for another 2-3 minutes until the shrimp is pink and opaque. 1/4 cup honey, 1 tbsp vinegar, 1 tbsp sriracha
• Turn off the heat. Add the noodles to the pan with the shrimp. Mix in the Greek yogurt and green onions. Garnish and serve warm. 1 1/2 cups Greek yogurt, 1/2 cup green onions

Slow cooker:

• In the slow cooker insert combine all the ingredients except the Greek yogurt and green onions. 1 tsp coconut oil, 3 tsp garlic, 1/4 cup Fresno peppers, 13 oz whole wheat pasta, 4 cups water, 1 lb shrimp, 1/4 tsp pepper, 1 tbsp vinegar, 1/4 cup honey, 1 lime, 1 tbsp sriracha
• Add the lid to the slow cooker. Cook on low heat for 2 1/2 hours or high heat for 1 1/2 hours.
• Remove the lid and stir in the Greek yogurt and green onions. Serve. 1 1/2 cups Greek yogurt, 1/2 cup green onions

Video

Notes

Serves 6

21 Day Fix counts for the entire recipe: 6 yellow containers, 4 red containers, 1 tsp, 12 sweetener teaspoons, 1/2G  green container.

Per serving: 1 yellow container, Just over 1/2 red container, negligible teaspoon, 2 sweetener teaspoons, negligible green container.

Weight Watchers: 9 2023 Points | 9 Blue Plan Points | 10 Green plan Points | 3 Purple Plan Points per serving using sugar free syrup instead of honey, and fat free Greek yogurt.

 

 

Nutrition

Calories: 405kcal | Carbohydrates: 62g | Protein: 29g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 194mg | Sodium: 682mg | Potassium: 239mg | Fiber: 2g | Sugar: 16g | Vitamin A: 116IU | Vitamin C: 11mg | Calcium: 206mg | Iron: 3mg

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The post Bang Bang Shrimp Pasta appeared first on My Crazy Good Life.

This healthier version of PF Chang’s lettuce wraps is made with healthy vegetables and a homemade hoisin sauce, which gives these vegan lettuce wraps so much flavor.

Next time you are craving a satisfying and healthy meal, give these vegan lettuce wraps a try!

Where’s the recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. To best serve all of our readers, we write our posts with tons of helpful information.

In this article you will find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations for several popular diet plans.

If you are confident in your cooking abilities and want to get right to the recipe, simply scroll down to the bottom of the page where you will find our easy to print recipe card for these veggie lettuce wraps.

Ingredients in Vegan Lettuce Wraps Sauce

• Garlic: fresh minced garlic is ideal in the sauce ingredients, but you can use garlic powder if you don’t have garlic cloves on hand.
• Coconut aminos: this is one of my favorite soy sauce substitutes, and is a great choice for replacing soy sauce if you have gluten, soy, or sugar allergies, or if you’re watching your sodium intake. If you do not have or can’t find coconut aminos, you can use reduced sodium soy sauce or Tamari.
• Peanut butter: I use creamy peanut butter to make the lettuce wrap sauce. You can also use almond butter if that is your preference. Look for nut butter with no added sugar or oil.
• Maple syrup: make sure to read the label and get the good stuff. This way you will get real maple syrup and not just maple-flavored syrup, which can be loaded with refined sugar or high-fructose corn syrup. I like using real maple syrup in place of the flavored stuff because it contains a small amount of minerals, such as manganese and zinc, that white sugar just doesn’t have. It also helps your blood sugar stay more stable.
• Rice vinegar: plain rice wine vinegar is what I use. If you don’t have rice wine vinegar, you can use apple cider vinegar for the hoisin sauce.
• Sesame oil: sesame oil has a distinct aroma and flavor that tastes delicious in Asian recipes. I buy roasted sesame oil when I make vegan lettuce wraps to really bump up the flavor in this great recipe.
• Ginger: fresh ginger really brightens up the flavorful fillings of these vegan lettuce wraps. Did you know that ginger may have numerous health benefits due to its anti-inflammatory, anti-nausea, and other properties? It’s an amazing plant that I love to use in Asian dishes.
• Sriracha sauce: sriracha is a spicy sauce made from chili paste, garlic, vinegar, sugar, and salt. It adds a more complex flavor than your typical hot sauce. If you want to add even more heat than sriracha sauce you can use red chili flakes or chili oil in the hoisin sauce.

Ingredients in Vegan Lettuce Wraps Filling

• Red onion: I prefer using red onion but you can use yellow or white onion if that’s what you have.
• Portobello mushrooms: I love using portobello mushrooms in vegan recipes. Mushrooms are a great meat substitute because of their texture, and they are also packed with fiber, vitamins, and minerals. The mushrooms are essential in this veggie lettuce wraps recipe.
• Water chestnuts: water chestnuts are full of nutrients, yet low in calories. They are versatile and easy to add to your diet. Eat them raw, cooked in stir fry or made into a delicious lettuce wraps recipe.
• Green onions: I use chopped green onions to top the finished healthy lettuce wraps.
• Lettuce: I typically use romaine lettuce or butter lettuce for my lettuce cups. The best lettuce for lettuce wraps is one with lettuce leaves that are firm and can hold the vegan filling. Boston lettuce or iceberg lettuce would also be good options.

How to Make Vegan Lettuce Wraps on the Stove

1. First, make the hoisin sauce by combining the garlic, coconut aminos or soy sauce, peanut butter, honey, rice vinegar, sesame oil, ginger root, and sriracha sauce in a medium bowl. Use a fork to whisk the ingredients until combined and then set aside.
2. Heat a large nonstick skillet over medium high heat. When the skillet is hot, add about a quarter of the sauce to the pan, and then add your onions, mushrooms, and water chestnuts. Cook for about 2 to 3 minutes, or until the onions become soft.
3. Add the remaining sauce to your pan of veggies and cook for another 5 minutes.
4. Scoop the vegetable filling out and into your butter lettuce cups. Sprinkle with green onions and serve immediately.

How to Make Vegan Lettuce Wraps in the Instant Pot

1. First, make the hoisin sauce by combining the garlic, aminos or soy sauce, peanut butter, honey, rice vinegar, sesame oil, ginger root, and sriracha sauce in a medium bowl. Use a fork to whisk the ingredients until combined and then set aside.
2. Now turn your Instant Pot to sauté and add about a quarter of the sauce to the pot, along with the onions, mushrooms, and water chestnuts. Sauté for about 2 to 3 minutes, or until the onions become soft.
3. Add the rest of the hoisin sauce to the veggies and cook for another 5 minutes or so.
4. Scoop the vegetable filling out and into your lettuce wraps cups. Sprinkle with green onions and serve immediately.

Recipe Tips for Healthy Lettuce Wraps

• This is a great recipe for meal prepping. The lettuce wraps filling keeps well in the fridge for up to 6 days, or in the freezer for up to 2 months.
• When I meal prep healthy vegan lettuce wraps, I divide the filling into about 6 individual airtight container and place about 2 lettuce leaf shells into each container. When I’m ready to eat, I can easily get the lettuce wraps filled and eat it cold or warm up the filling in the microwave for 1 to 1 1/2 minutes.
• If you are freezing vegetarian lettuce wraps, you will want to thaw the filling first, before you heat it up in the microwave.
• These lettuce wraps are very versatile. If you want to add meat, you can use chicken breasts or thighs or even ground chicken or turkey. My cooking tip for adding meat would be to cook the meat first, and then add the vegetables and sauce.
• If you would like to keep these lettuce wraps vegan, but want to add a little more protein, tofu would be a great addition. You can buy extra firm tofu or crumbled tofu to make the tofu filling.

Healthy Eating Plans

21 Day Fix Vegan Lettuce Wraps

Entire recipe: 6 green containers, 1 yellow container, 1 orange container, 12 teaspoons

Per serving: 1 green container, 1/6 yellow container, 1/6 orange container, 2 teaspoons

Weight Watchers Vegan Lettuce Wraps

7 2023 Plan Points | 5 Blue Plan Points | 8 Green Plan Points | 5 Purple Plan Points

Looking for more healthy vegan recipes?

• Teriyaki Tofu Stir Fry Bowls with Coconut Rice These Teriyaki Tofu Stir Fry Bowls with Coconut Brown Rice are a healthy and delicious recipe that is perfect for a quick and easy weeknight dinner. This recipe is vegan and gluten-free, and the tofu filling is packed with protein and nutrients. 
• Shredded Sweet Potato Hash Browns This delicious shredded sweet potato hash browns recipe has just a few simple ingredients. It’s great for breakfast but it also makes an excellent side dish for brunch or even dinner! You’ll love it even more once you see how easy it is to make.
• Crispy Air Fryer Tofu Recipe I’ve tried tofu many ways and have never loved it until I started air frying it. The extra firm tofu gives you a hearty bite and the air fryer allows the tofu to crisp a bit. Several nights a month, we make an easy Stir Fry for dinner that includes this yummy crispy tofu recipe. 
• Vegan Minestrone Soup I love making healthy minestrone soup for my whole family. The best part is, they love eating it! It has a healthy twist and is also a great soup for meal prepping – store in an airtight container and the flavors meld together so that the next day, the leftover soup tastes even better!
• Fresh Veggie Spring Rolls Homemade gluten free spring rolls are light and refreshing. These are served with a delicious recipe for peanut butter dipping sauce. Stuffed with raw vegetables like grated carrots, cabbage, fresh basil, and rice noodles, this is one of my favorite vegan food recipes.

Print

Vegan Lettuce Wraps

This easy recipe for Vegan Lettuce Wraps is packed full of healthy ingredients and flavor!

Course Main Course

Cuisine Asian

Keyword lettuce wraps, pf changs, vegan, vegan lettuce wraps

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 6 people

Calories 229kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan
• Instant Pot 6 qt
• Mixing Bowls

Ingredients

• 3 tsp garlic minced
• 3/4 cup coconut aminos or reduced sodium soy sauce
• 1/4 cup peanut butter
• 2 tbsp maple syrup
• 1 tbsp rice wine vinegar
• 1 2/3 tbsp toasted sesame oil
• 2 tsp ginger root minced
• 1 tbsp sriracha sauce
• 1/2 cup red onion diced
• 2 cups portobello mushrooms diced
• 4 oz water chestnuts drained and chopped
• 3 green onions (green & white parts) chopped
• 2 heads lettuce romaine or butter, cut into shells

Instructions

How to Make Vegan Lettuce Wraps on the Stove

• First, make the hoisin sauce by combining the garlic, coconut aminos or soy sauce, peanut butter, honey, rice vinegar, sesame oil, ginger root, and sriracha sauce in a medium bowl. Use a fork to whisk the ingredients until combined and then set aside. 3 tsp garlic 3/4 cup coconut aminos 1/4 cup peanut butter 2 tbsp maple syrup 1 tbsp rice wine vinegar 1 2/3 tbsp toasted sesame oil 2 tsp ginger root 1 tbsp sriracha sauce
• Heat a large nonstick skillet over medium high heat. When the skillet is hot, add about a quarter of the sauce to the pan, and then add your onions, mushrooms, and water chestnuts. Cook for about 2 to 3 minutes, or until the onions become soft. 1/2 cup red onion 2 cups portobello mushrooms 4 oz water chestnuts
• Add the remaining sauce to your pan of veggies and cook for another 5 minutes.
• Scoop the vegetable filling out and into your butter lettuce cups. Sprinkle with green onions and serve immediately. 3 green onions 2 heads lettuce

How to Make Vegan Lettuce Wraps in the Instant Pot

• First, make the hoisin sauce by combining the garlic, aminos or soy sauce, peanut butter, honey, rice vinegar, sesame oil, ginger root, and sriracha sauce in a medium bowl. Use a fork to whisk the ingredients until combined and then set aside. 3 tsp garlic 3/4 cup coconut aminos 1/4 cup peanut butter 2 tbsp maple syrup 1 tbsp rice wine vinegar 1 2/3 tbsp toasted sesame oil 2 tsp ginger root 1 tbsp sriracha sauce
• Now turn your Instant Pot to sauté and add about a quarter of the sauce to the pot, along with the onions, mushrooms, and water chestnuts. Sauté for about 2 to 3 minutes, or until the onions become soft. 1/2 cup red onion 2 cups portobello mushrooms 4 oz water chestnuts
• Add the rest of the hoisin sauce to the veggies and cook for another 5 minutes or so.
• Scoop the vegetable filling out and into your lettuce wraps cups. Sprinkle with green onions and serve immediately. 3 green onions 2 heads lettuce

Notes

Healthy Eating Plans

21 Day Fix Vegan Lettuce Wraps

Entire recipe: 6 green containers, 1 yellow container, 1 orange container, 12 teaspoons

Per serving: 1 green container, 1/6 yellow container, 1/6 orange container, 2 teaspoons

Weight Watchers Vegan Lettuce Wraps

7 2023 Plan Points | 5 Blue Plan Points | 8 Green Plan Points | 5 Purple Plan Points

Nutrition

Calories: 229kcal | Carbohydrates: 27.4g | Protein: 5.5g | Fat: 11.2g | Saturated Fat: 1.9g | Cholesterol: 2mg | Sodium: 113mg | Potassium: 480mg | Fiber: 2.3g | Sugar: 8.6g | Calcium: 19mg | Iron: 5mg

The post Vegan Lettuce Wraps appeared first on My Crazy Good Life.

I love ordering authentic kung pao chicken when we get Chinese takeout. The sweet and tangy sauce is my favorite, but it’s not the healthiest. That’s why I was determined to create a healthy kung pao chicken recipe that I could enjoy at home.

This filling recipe is satisfying and packed with nutritious vegetables and protein-rich chicken breasts. You are going to love this healthy kung pao chicken recipe!

Where’s the recipe?

Here at My Crazy Good Life we have readers of all levels of comfort in the kitchen. Whether you’re just starting out or are a pro, we want you to feel confident when you make our recipes.

To best serve all of our readers, we write our posts with lots of information. In the article below, you’ll find ingredient information, detailed cooking instructions, recipe tips and tricks, as well as healthy eating plan calculations.

If you’d like to skip past all of that, go ahead and scroll to the bottom of the page where you will find our easy to print recipe card for Healthy Kung Pao Chicken.

Ingredients in Healthy Kung Pao Chicken

• Brown rice: I use brown rice because it is less processed than white rice. It also has a wide array of vitamins, minerals, and antioxidants. Plus I just like the taste. You can use your favorite type of rice for this recipe, just note that the healthy eating plan calculations, nutrition facts, and cooking instructions will be different. Some other great rice options would be basmati or jasmine rice, fried rice, even cauliflower rice would be delicious.
• Coconut aminos: this is one of my favorite soy sauce alternatives. If you can’t find it at your local grocery store, you can use low sodium soy sauce or gluten free tamari. Regular soy sauce works too, it just contains a lot more sodium.
• Honey: I love using honey as a sugar replacement. While honey and sugar are both carbohydrates composed primarily of glucose and fructose, honey offers trace amounts of vitamins and minerals. It can also help alleviate allergies.
• Ginger: fresh ginger is what I use to make this kung pao chicken taste authentic.
• Peanut butter: using peanut butter helps to give the kung pao sauce that sweet and savory flavor.
• Rice vinegar: use plain rice vinegar to make the kung pao sauce. If you can’t get ahold of rice vinegar, you can use apple cider vinegar.
• Sesame oil: sesame oil comes from sesame seeds, giving it a nutty, distinct flavor that goes hand in hand with Chinese cuisine.
• Garlic: fresh minced garlic adds much more flavor than garlic powder.
• Sriracha sauce: sriracha sauce is so delicious and is what makes this a sweet and spicy sauce. If you’re looking for even more heat, add some crushed red pepper flakes or dried chili peppers.
• Chicken: for this recipe I use boneless skinless chicken breasts because it provides more protein than chicken thighs. One boneless skinless chicken breast contains 54 grams of protein, whereas boneless skinless chicken thighs have just 13.5 grams.
• Corn starch: this is needed to help thicken the kung pao sauce
• Bell peppers: for this recipe I use one red bell pepper and one green bell pepper. You can choose your favorite variety.
• Broccoli: I love adding broccoli to stir fry recipes. Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium.
• Cilantro: I use fresh cilantro as a garnish to top this homemade kung pao chicken recipe. It adds a fresh flavor and bright pop of color to the finished dish.
• Green onions: I love topping stir fry dishes with green onions.
• Peanuts: Adding unsalted roasted peanuts as a crunchy garnish adds a great texture to this healthy kung pao chicken.

How to Make Healthy Kung Pao Chicken in the Instant Pot

1. First start by cooking your rice. To do that, spray the inner pot with nonstick cooking spray. Rinse and drain your rice, and then add it to your pot.
2. Next, add water to the pot, then close and lock the lid and turn the steam release to handle to sealing. Select Pressure Cook (high) and set the cook time for 20 minutes. (If you have a Keep Warm button, turning it off after cooking will help prevent the rice from sticking to the bottom of the pot.)
3. When the cook time is complete, allow the rice to naturally release for 10 minutes, and then quick release the remaining pressure.
4. Remove the cooked brown rice and set aside.
5. In a small bowl, combine the coconut aminos, honey, ginger root, peanut butter, rice vinegar, sesame oil, garlic, and sriracha sauce to make your kung pao sauce. Whisk to combine.
6. Rinse the inner pot then spray with nonstick cooking spray. Add diced chicken and sauce to the pot, then stir to coat the chicken pieces in the sauce.
7. Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 10 minutes. When the cook time is complete, quick release the pressure and remove the lid.
8. Select Sauté and use a spoon to move the bite sized pieces of cooked chicken to one side of the pot. Add the cornstarch to the opposite side and use a whisk or fork to mix the cornstarch into the sauce. (Do not combine the chicken with the sauce.)
9. Once the sauce thickens and begins to bubble, cook for 1-2 minutes while continuously stirring, then turn off the pot and mix the chicken with the sauce. Add the diced bell peppers and broccoli.
10. Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 0 (zero) minutes. When the cook time is complete, quick release the pressure and remove the lid.
11. Mix the vegetables in with the chicken and transfer chicken mixture on top of the cooked brown rice. Serve kung pao chicken garnished with cilantro, green onions and roasted peanuts.

How to Make Kung Pao Chicken on the Stove Top

1. Cook the rice as directed on the packaging, and set aside.
2. In a small bowl, combine the coconut aminos, honey, ginger root, peanut butter, rice vinegar, sesame oil, garlic, and sriracha sauce to make your kung pao sauce. Whisk to combine and set aside.
3. Heat a large skillet over medium high heat and spray with non-stick cooking spray.
4. Add your chopped vegetables to the pan, and cook for about 5 minutes, or until they have softened but are not mushy. Remove veggies from the pan and set aside.
5. Next, give your pan another spray of non-stick cooking spray and then add your diced chicken. Cook the chicken pieces over medium high heat for about 5-7 minutes, or until the chicken is cooked to an internal temperature of 165ºF.
6. Once the chicken is cooked, add the kung pao sauce to the pan of chicken pieces. Stir to make sure all of the chicken is coated, and bring the sauce to a simmer. Add the cornstarch and let simmer for 1-2 minutes.
7. Add the cooked brown rice to a bowl and top it with the cooked vegetables, chicken and kung pao sauce. Garnish with cilantro, green onions, and peanuts.

Recipe Tips

• This easy kung pao chicken recipe is perfect for meal prep. Transfer chicken kung pao into individual serving size meal prep containers and store in the fridge for up to 6 days, or freeze for up to 2 months.
• One of the things I love about this kung pao chicken recipe is that it is so easily customizable. If you prefer to swap out the listed vegetables for others like green beans or bok choy, the recipe will be equally delicious. You can also add extras like yellow onion, red pepper flakes, sichuan peppercorns or black pepper.

Healthy Eating Plans

21 Day Fix Healthy Kung Pao Chicken Recipe

This Healthy Kung Pao Chicken serves 6 people about 1 1/2 cup servings.

Entire recipe: 12 red containers, 6 yellow containers, 6 green containers, 6 teaspoons

Per serving: 2 red containers, 1 yellow container, 1 green container, 1 teaspoon

Weight Watchers Kung Pao Chicken Recipe

Per 1 1/2 cup serving this Healthy Kung Pao Chicken is:

14 2023 Plan Points | 14 Blue Plan Points | 17 Green Plan Points | 9 Purple Plan Points

More recipes similar to this Kung Pao Chicken

• Teriyaki Tofu Stir Fry Bowls with Coconut Rice These Teriyaki Tofu Stir Fry Bowls with Coconut Rice are a healthy and delicious meal that is perfect for a quick and easy weeknight dinner. This recipe is dairy free and gluten-free, and it is packed with protein and nutrients. 
• Instant Pot Ramen Stir Fry with Chicken in a Bowl This Instant Pot Ramen Stir Fry with Chicken in a bowl is full of flavor and healthy ingredients that are both filling and nutritious. This chicken dish is a favorite in my house.
• Instant Pot Honey Garlic Chicken These Instant Pot Honey Garlic Chicken Bowls are a delicious and quick dinner that your entire family will love. Juicy chicken thighs are cooked in a sweet and savory sauce, and then combined with broccoli and quinoa for a complete meal that’s high in protein and packed full of flavor and nutrients.
• Spring Roll Salad Recipe This Spring Roll Salad recipe uses fresh veggies, fresh herbs, and a delicious peanut dressing. The recipe, as written, does not include any meat but it is a versatile dish that can be customized to your preferences. Add chicken breast to it, or create a shrimp spring roll salad if you’d like.
• Healthy Drunken Noodles This Healthy Drunken Noodles recipe is an easy stir fry noodle dish that your entire family will love. It comes together fast and works great for a weeknight meal.

Print

Healthy Kung Pao Chicken

This filling recipe is satisfying and packed with nutritious vegetables and protein-rich chicken breasts. You are going to love this healthy kung pao chicken recipe!

Course Main Course

Cuisine Asian

Keyword chicken breast, healthy chicken, healthy chinese food, kung pao chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 636kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1 1/2 cups brown rice uncooked
• 1 1/2 cups water
• 2/3 cup coconut aminos
• 1/4 cup honey
• 1 tbsp ginger root freshly grated
• 2 tbsp peanut butter
• 1/4 tsp rice vinegar
• 1/2 tsp sesame oil
• 2 tbsp garlic minced
• 1/2 tsp sriracha sauce
• 3 lb chicken breast boneless, skinless
• 1 tbsp cornstarch
• 1 red bell pepper medium
• 1 green bell pepper medium
• 4 cups broccoli chopped
• 1/4 cup cilantro chopped, to garnish
• 1/4 cup green onions chopped, to garnish
• 1/2 cup peanuts roasted & unsalted, to garnish

Instructions

Instant Pot Instructions

• First start by cooking your rice. To do that, spray the inner pot with nonstick cooking spray. Rinse and drain your rice, and then add it to your pot. 1 1/2 cups brown rice
• Next, add water to the pot, then close and lock the lid and turn the steam release to handle to sealing. Select Pressure Cook (high) and set the cook time for 20 minutes. (If you have a Keep Warm button, turning it off after cooking will help prevent the rice from sticking to the bottom of the pot.) 1 1/2 cups water
• When the cook time is complete, allow the rice to naturally release for 10 minutes, and then quick release the remaining pressure.
• Remove the cooked brown rice and set aside.
• In a small bowl, combine the coconut aminos, honey, ginger root, peanut butter, rice vinegar, sesame oil, garlic, and sriracha sauce to make your kung pao sauce. Whisk to combine. 2/3 cup coconut aminos 1/4 cup honey 1 tbsp ginger root 2 tbsp peanut butter 1/4 tsp rice vinegar 1/2 tsp sesame oil 2 tbsp garlic 1/2 tsp sriracha sauce
• Rinse the inner pot then spray with nonstick cooking spray. Add diced chicken and sauce to the pot, then stir to coat the chicken pieces in the sauce. 3 lb chicken breast
• Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 10 minutes. When the cook time is complete, quick release the pressure and remove the lid.
• Select Sauté and use a spoon to move the bite sized pieces of cooked chicken to one side of the pot. Add the cornstarch to the opposite side and use a whisk or fork to mix the cornstarch into the sauce. (Do not combine the chicken with the sauce.) 1 tbsp cornstarch
• Once the sauce thickens and begins to bubble, cook for 1-2 minutes while continuously stirring, then turn off the pot and mix the chicken with the sauce. Add the diced bell peppers and broccoli. 1 red bell pepper 1 green bell pepper 4 cups broccoli
• Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 0 (zero) minutes. When the cook time is complete, quick release the pressure and remove the lid.
• Mix the vegetables in with the chicken and transfer chicken mixture on top of the cooked brown rice. Serve kung pao chicken garnished with cilantro, green onions and roasted peanuts. 1/4 cup cilantro 1/4 cup green onions 1/2 cup peanuts

Stove Top Instructions

• Cook the rice as directed on the packaging, and set aside. 1 1/2 cups brown rice
• In a small bowl, combine the coconut aminos, honey, ginger root, peanut butter, rice vinegar, sesame oil, garlic, and sriracha sauce to make your kung pao sauce. Whisk to combine and set aside. 2/3 cup coconut aminos 1/4 cup honey 1 tbsp ginger root 2 tbsp peanut butter 1/4 tsp rice vinegar 1/2 tsp sesame oil 2 tbsp garlic 1/2 tsp sriracha sauce
• Heat a large skillet over medium high heat and spray with non-stick cooking spray.
• Add your chopped vegetables to the pan, and cook for about 5 minutes, or until they have softened but are not mushy. Remove veggies from the pan and set aside. 1 red bell pepper 1 green bell pepper 4 cups broccoli
• Next, give your pan another spray of non-stick cooking spray and then add your diced chicken. Cook the chicken pieces over medium high heat for about 5-7 minutes, or until the chicken is cooked to an internal temperature of 165ºF. 3 lb chicken breast
• Once the chicken is cooked, add the kung pao sauce to the pan of chicken pieces. Stir to make sure all of the chicken is coated, and bring the sauce to a simmer. Add the cornstarch and let simmer for 1-2 minutes. 1 tbsp cornstarch
• Add the cooked brown rice to a bowl and top it with the cooked vegetables, chicken and kung pao sauce. Garnish with cilantro, green onions, and peanuts. 1/4 cup cilantro 1/4 cup green onions 1/2 cup peanuts

Notes

Recipe Tips

• This easy kung pao chicken recipe is perfect for meal prep. Transfer chicken kung pao into individual serving size meal prep containers and store in the fridge for up to 6 days, or freeze for up to 2 months.
• One of the things I love about this kung pao chicken recipe is that it is so easily customizable. If you prefer to swap out the listed vegetables for others like green beans or bok choy, the recipe will be equally delicious. You can also add extras like yellow onion, red pepper flakes, sichuan peppercorns or black pepper.

Healthy Eating Plans

21 Day Fix Healthy Kung Pao Chicken Recipe

This healthy kung pao chicken serves 6 people about 1 1/2 cup servings.

Entire recipe: 12 red containers, 6 yellow containers, 6 green containers, 6 teaspoons

Per serving: 2 red containers, 1 yellow container, 1 green container, 1 teaspoon

Weight Watchers Kung Pao Chicken Recipe

Per 1 1/2 cup serving this healthy kung pao chicken is:

14 Blue Plan Points | 17 Green Plan Points | 9 Purple Plan Points

Nutrition

Calories: 636kcal | Carbohydrates: 66g | Protein: 62.6g | Fat: 14.1g | Saturated Fat: 1.8g | Cholesterol: 130mg | Sodium: 235mg | Potassium: 549mg | Fiber: 5.3g | Sugar: 15.7g | Calcium: 106mg | Iron: 4mg

The post Healthy Kung Pao Chicken appeared first on My Crazy Good Life.

This is one of my favorite tofu recipes to make my family for meatless Monday. It’s an easy dinner that’s filling and so flavorful! 

Where’s the Recipe?

Here at My Crazy Good Life we want all of our readers to feel confident in the kitchen. Whether you’re a new cook or have been cooking all of your life, we want you to feel like you can recreate our recipes with ease. To best serve all of the readers here, we provide a lot of information in our posts. 

In the article below you will find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations for WW, 2B Mindset, and Portion Fix. If you’d like to skip past all of that you can scroll to the bottom of the page where you will find our easy to print Teriyaki Tofu Stir-Fry recipe card. 

Ingredients in Teriyaki Tofu Stir Fry Bowls

• Broccoli florets: broccoli is a cruciferous vegetable rich in antioxidants and other beneficial plant compounds. It may also offer several benefits, especially for eye health, heart health, and disease prevention.
• Sugar snap peas: snap peas have important vitamins and nutrients, including 100% of your daily values of vitamin C, vitamin K and folate. They’re low in fat, cholesterol, and sodium, making them perfect for any healthy diet. Snap peas are great in stir fry recipes, just be careful that you don’t overcook them because they will lose their crispness.
• Bell peppers: using a couple different colored bell peppers is a great way to brighten up this teriyaki tofu bowl. Typically, I will use one red bell pepper, and one yellow or orange bell pepper. You can choose your favorite varieties for this recipe.
• Red onion: I prefer red onion but you can use white or yellow onions if you’d like.
• Zucchini: zucchini is a versatile squash rich in vitamins, minerals, and plant compounds. It may offer several health benefits, ranging from improved digestion to a lower risk of heart disease.
• Spices: for this broccoli stir fry I use fresh ginger, garlic, sesame oil and coconut aminos. 
• Tofu: this teriyaki tofu recipe is so delicious. It’s marinated in a homemade teriyaki sauce and then air fried, creating crispy tofu cubes that are the perfect plant-based protein for this stir fry.
• Rice: this coconut brown rice is easy to make in the Instant Pot. You can also use cauliflower rice if you’re trying to cut carbs. 

How to Make Crispy Teriyaki Tofu

1. Remove the extra firm tofu block from its packaging and drain the liquid in the sink.
2. Press the excess water from the block of tofu by using a tofu press or a cutting board with paper towels on top and bottom of the tofu and some heavy pots or pans on top. This usually takes 20-30 minutes or so, depending on how aggressive you are with adding weight/tightening the press.
3. Slice into thin strips (1/4 inch strips are what we aim for). Too thin and the tofu will be chewier and crunchier, and it will cook faster. 
4. Add the teriyaki sauce ingredients you’d like to marinate the tofu in. I actually stick all of the tofu in an airtight container and add the sauce, then cook half of it for the bowls and let the other half sit and marinate in the fridge until I’m ready to cook it. It’s perfect for meal prep!
5. Allow the tofu to marinate for 10-20 minutes, or as long as you have until you need to begin cooking. The longer you allow it to marinate, the more flavorful tofu you’ll have.  
6. Spray the bottom of your air fryer basket with some olive oil cooking spray. Add the tofu pieces in a single layer on the bottom of the fryer. 
7. Set air fryer to 375º and set for 10-20 minutes of cook time, checking on them every 5 minutes. 
8. Flip your tofu pieces over after 10 minutes of cooking time. The bottom always browns a little faster, so flipping helps to get them evenly cooked. 
9. Pull out the tofu pieces when they’re golden brown and drizzle extra sauce on them if needed. Top with sesame seeds, if you’d like.

How to Make Instant Pot Coconut Rice

1. The first thing you will want to do is rinse your rice in cold water. Make sure you give it a good rinse and that the water runs clear.
2. Next, spray the inner pot of your electric pressure cooker with cooking oil spray, and then add the rinsed rice to your pot.
3. Now you need to add an equal amount of liquid to your rice (for this recipe 2 cups of rice = 2 cups of liquid). Pour the full-fat coconut milk into a measuring cup and then fill the measuring cup to 2 cups with water. 
4. Add the coconut milk and water to your instant pot.
5. Close the lid of your pot and turn your pressure release valve to Sealing position.
6. Use the Pressure Cook or Manual button and set the cooking time to 24 minutes.
7. When the cook time has completed, let the remaining pressure naturally release. Allow a natural release time of at least 10 minutes, and turn off the “keep warm” setting if your pot has one. Allowing the rice to naturally release pressure without the heat keeps the rice from sticking to the bottom of the pot.
8. This recipe makes 12 servings (or 6 cups), so set aside 3 cups of rice to make the rice bowl and refrigerate or freeze the remaining 3 cups until needed.

How to Make Teriyaki Tofu Stir Fry Bowls

1. Rinse and chop your vegetables into similar-sized pieces so that they cook together evenly.
2. Heat a large frying pan or cast iron skillet on medium heat and give the pan a quick spray of cooking spray. I like to use avocado or olive oil over vegetable oil spray because they are less processed. 
3. Add the chopped veggies to the pan and then add your stir fry seasonings (minced ginger, minced garlic, sesame oil and coconut aminos).
4. Cook the veggies until they are fragrant and slightly softened.
5. Build your bowl using coconut rice, air fryer tofu, and stir fried vegetables. 

Recipe Tips

• If you have a few extra minutes and want to level up your tofu, sprinkle corn starch onto the tofu pieces before you air fry them to make even crispier tofu.
• Don’t crowd your tofu in the air fryer – there won’t be enough space for the hot air to cook the tofu and some will burn while others will be undercooked.
• If you don’t have an air fryer, you can make Crispy Baked Tofu in the oven! I’d set it for the same time and temperature as the air fryer directions above.
• The rice recipe makes 12 servings of rice which is great for meal prep! Freeze the extra rice in airtight container. It reheats in the microwave really well.
• Refrigerate cooked rice for up to 6 days or freeze for up to 2 months.

Healthy Eating Plans

This recipe makes 6 servings.

21 Day Fix Teriyaki Tofu Stir Fry Bowls

Entire recipe: 6 yellow containers, 6 green containers, 3 red containers, 3 blue containers, and 10 teaspoons.

Per serving: 1 yellow container, 1 green container, 1/2 red container, 1/2 blue container, and 1 2/3 teaspoons.

Weight Watchers

This WW Teriyaki Tofu and Rice Bowl is a little under 9 2023 Plan Points per serving.

2B Mindset

I love how versatile this recipe is for 2B. Skip the rice if you’re eating this recipe for dinner, but portion your plate for lunch with the veggies, tofu, and rice.

More healthy recipes:

• Spring Roll Salad
• Healthy Kung Pao Chicken
• Instant Pot Honey Garlic Chicken
• Instant Pot Ramen Stir Fry
• Healthy Drunken Noodles
• Asian Turkey Lettuce Wrap Recipe

Print

Teriyaki Tofu Stir Fry Bowls with Coconut Rice

Teriyaki tofu stir fry bowls with coconut rice are a healthy and delicious meal that is perfect for a quick and easy weeknight dinner.

Course Main Course

Cuisine Asian

Keyword stir fry

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Calories 187kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan
• Kitchen Knife
• Cutting Board

Ingredients

• 1 cup broccoli
• 1 cup sugar snap peas
• 1 red bell pepper
• 1 yellow or orange bell pepper
• 1 red onion
• 1 zucchini
• 2 tsp fresh ginger root minced
• 1 tsp garlic minced
• 2 tsp sesame oil
• 2 tsp coconut aminos
• 3 cups cooked coconut rice
• 14 oz Crispy Air Fryer Tofu

Instructions

How to Make Crispy Teriyaki Tofu

• Remove the extra firm tofu block from its packaging and drain the liquid in the sink.
• Press the excess water from the block of tofu by using a tofu press or a cutting board with paper towels on top and bottom of the tofu and some heavy pots or pans on top. This usually takes 20-30 minutes or so, depending on how aggressive you are with adding weight/tightening the press.
• Slice into thin strips (1/4 inch strips are what we aim for).  Too thin and the tofu will be chewier and crunchier and will cook faster. 
• Add the teriyaki sauce ingredients you’d like to marinate the tofu in. I actually stick all of the tofu in an airtight container and add the sauce, then cook half of it and let the other half sit and marinate in the fridge until I’m ready to cook it. It’s perfect for meal prep!
• Allow the tofu to marinate for 10-20 minutes, or as long as you have until you need to begin cooking. The longer you allow it to marinate, the more flavorful tofu you’ll have.  
• Spray the bottom of your air fryer basket with some olive oil cooking spray. Add the tofu pieces in a single layer on the bottom of the fryer. 
• Set air fryer to 375º and cook for 10-20 minutes of cook time, checking on them every 5 minutes. 
• Flip your tofu pieces over after 10 minutes of cooking time. The bottom always browns a little faster, so flipping helps to get them evenly cooked. 
• Pull out the tofu pieces when they’re golden brown and drizzle extra sauce on them if needed. Top with sesame seeds, if you’d like.

How to Make Instant Pot Coconut Rice

• The first thing you will want to do is rinse your rice in cold water. Make sure you give it a good rinse and that the water runs clear.
• Next, spray the inner pot of your electric pressure cooker with cooking oil spray, and then add the rinsed rice to your pot.
• Now you need to add an equal amount of liquid to your rice (for this recipe 2 cups of rice = 2 cups of liquid). Pour the full-fat coconut milk into a measuring cup and then fill the measuring cup to 2 cups with water. 
• Add the coconut milk and water to your instant pot.
• Close the lid of your pot and turn your pressure release valve to Sealing position.
• Use the Pressure Cook or Manual button and set the cooking time to 24 minutes.
• When the cook time has completed let the remaining pressure naturally release. Allow a natural release time of at least 10 minutes, and turn off the “keep warm” setting if your pot has one. Allowing the rice to naturally release pressure without the heat keeps the rice from sticking to the bottom of the pot.
• This recipe makes 12 servings (or 6 cups), so set aside 3 cups of rice to make the rice bowl and refrigerate or freeze the remaining 3 cups until needed.

How to Make Teriyaki Tofu Stir Fry Bowls

• Rinse and chop your vegetables into similar-sized pieces so that they cook together evenly. 1 cup broccoli, 1 cup sugar snap peas, 1 red bell pepper, 1 yellow or orange bell pepper, 1 red onion, 1 zucchini
• Heat a large frying pan or cast iron skillet on medium heat and give the pan a quick spray of cooking spray. I like to use avocado or olive oil over vegetable oil spray because they are less processed. 
• Add the chopped veggies to the pan and then add your stir fry seasonings (minced ginger, minced garlic, sesame oil and coconut aminos). 2 tsp fresh ginger root, 1 tsp garlic, 2 tsp sesame oil, 2 tsp coconut aminos
• Cook the veggies until they are fragrant and slightly softened.
• Build your bowl using coconut rice, air fryer tofu, and stir fried vegetables. 3 cups cooked coconut rice, 14 oz Crispy Air Fryer Tofu

Notes

Healthy Eating Plans

This recipe makes 6 servings.

21 Day Fix Teriyaki Tofu Stir Fry Bowls

Entire recipe: 6 yellow containers, 6 green containers, 3 red containers, 3 blue containers, and 10 teaspoons

Per serving: 1 yellow container, 1 green container, 1/2 red container, 1/2 blue container, and 1 2/3 teaspoons

Weight Watchers

This WW Teriyaki Tofu and Rice Bowl is a little under 9 2023 Plan Points per serving.

2B Mindset

I love how versatile this recipe is for 2B – Skip the rice if you’re eating this recipe for dinner, but portion your plate for lunch with the veggies, tofu, and rice.

Nutrition

Calories: 187kcal | Carbohydrates: 31.3g | Protein: 5.2g | Fat: 9.5g | Saturated Fat: 3.35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 2mg | Sodium: 565mg | Potassium: 355mg | Fiber: 4.25g | Sugar: 22.5g | Vitamin A: 80IU | Vitamin C: 28mg | Calcium: 75mg | Iron: 4mg

The post Teriyaki Tofu Stir Fry Bowls with Coconut Rice appeared first on My Crazy Good Life.

This healthy and easy Instant Pot coconut rice recipe is made with just a few simple ingredients. Creamy coconut milk adds a rich flavor to the rice, and it also helps to keep the rice moist and fluffy. This delicious side dish is a great way to add some extra nutrients to your diet, and it is also a great option for those who are looking for a gluten-free or vegan meal.

Coconut rice is popular among many cuisines around the world, including African and Asian dishes, as well as Caribbean dishes. It’s typically made with long grain white rice, but jasmine rice or basmati rice are sometimes used as well. For this Instant Pot rice recipe we will be using brown rice to really bump up the nutrition profile.

My family loves when I make Asian-inspired dishes, and this coconut milk rice is the perfect accompaniment to them! 

Where’s the Recipe?

Here at My Crazy Good Life we want every one of our readers to feel confident recreating our recipes. Because of that, we like to included a lot of helpful information in our posts. 

If you’re comfortable in the kitchen and want to skip past the ingredient information, cooking instructions, recipe tips, and healthy eating plan calculations, you can scroll to the bottom of the page where you will find our easy to print recipe card for this perfect fluffy coconut rice. 

Ingredients in this Instant Pot Coconut Rice

• Rice: Brown rice is my everyday rice and so I use it to make this coconut rice. Brown rice hasn’t had it’s husk, bran, and germ removed, like plain white rice has. Because of that, brown rice is higher in fiber, vitamins and minerals than white rice. 
• Coconut milk: coconut milk is full of important nutrients like manganese and copper. It has a delicate coconut flavor that is popular in Thai curries and Indian curries. I use full fat coconut milk. Make sure you buy canned unsweetened coconut milk and not coconut milk in a carton. 
• Water: water is needed in this recipe to keep the dreaded burn notice from popping up during the pressure cooking.
• Oil: you will need just a light spray of cooking oil. You can use olive, avocado, or coconut oil spray. Wondering which oil is healthiest? Read my thoughts on what oils are healthiest.

How to Make Instant Pot Coconut Rice

1. The first thing you will want to do is rinse your rice in cold water. Make sure you give it a good rinse and that the water runs clear.
2. Next, spray the inner pot of your electric pressure cooker with cooking oil spray, and then add the rinsed rice to your pot.
3. Now you need to add an equal amount of liquid to your rice (2 cups of rice = 2 cups of liquid). Pour the full-fat coconut milk into a measuring cup and then fill the measuring cup to 2 cups with water. 
4. Add the coconut milk and water to your instant pot. 
5. Close the lid of your pot and turn your pressure release valve to Sealing position.
6. Use the Pressure Cook or Manual button and set the cooking time to 24 minutes.
7. When the cook time has completed let the remaining pressure naturally release. Allow a natural release time of at least 10 minutes, and turn off the “keep warm” setting if your pot has one. Allowing the rice to naturally release pressure without the heat keeps the rice from sticking to the bottom of the pot. 

Recipe Tips

•  A quick release of the pressure will cause your rice to cool faster and stick to the bottom of your pot. Nobody likes cleaning that up!
• Add more liquid to your rice if you like sticky rice.
• If you get the burn message when pressure cooking your rice, check these things:
  • Is there enough liquid in the pot?
  • Did you turn off the “keep warm” setting?
  • Is your rice overcooking?
• If you cook a huge batch for meal prep, freeze the extra rice. It reheats in the microwave really well.
• Refrigerate cooked rice for up to 6 days or freeze for up to 2 months.
• My rice freezing tips:
  1. Freeze individual servings of rice in separate ziplock bags.
  2. Write the cook date and serving size on the outside.  
  3. Spread the rice out in a flat layer, this makes it easier to store and helps to evenly reheat when ready to eat.

Healthy Eating Plans

This recipe makes 12 servings. Each serving size is about 1/2 cup.

​21 Day Fix

An entire recipe of this 21 Day Fix Instant Pot Coconut Rice is 12 Yellow Containers and 5 Blue Containers.

Each serving is 1 Yellow Container and a little less than 1/2 of a Blue Container.

Weight Watchers

Each serving, using full fat coconut milk, is 7 Points on the 2023 Plan.

If you would like to lower the total points, you can use light coconut milk, which would bring the points down to 4 per serving.

Need a great recipe to go with this fluffy rice?

• You’ll want to put it in this Teriyaki Tofu Bowl – it’s so delicious.
• This Crispy Air Fryer Tofu is currently my favorite main dish to pair with coconut rice. 
• This Healthy Kung Pao Chicken is better than takeout, and less expensive as well!
• If you want to make your taste buds happy, try this easy Instant Pot Honey Garlic Chicken. It turns out delicious every single time I’ve made it. 
• With just the right amount of sweet and spicy, this Healthy Bang Bang Shrimp is one of my favorite foods to make with coconut rice. 
• Who doesn’t love salmon and rice? It’s the perfect combination, and this Spicy Teriyaki Salmon is a must! Sweetened with honey and fresh pineapple, this will be your favorite salmon recipe!
• This Healthy Orange Chicken is an easy dump and cook one pot meal that is great with pressure cooker rice!  

Print

Instant Pot Coconut Rice

Instant Pot Coconut Rice is a flavorful side dish that is simple to make and so delicious. If you like coconut, you are going to love this easy recipe!

Course Side Dish

Cuisine Asian

Keyword brown rice

Prep Time 2 minutes minutes

Cook Time 24 minutes minutes

Servings 12 people

Calories 65kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Coconut Milk
• Olive Oil Spray

Ingredients

• 2 cups brown rice I use short grain
• 1 can coconut milk full fat
• water combine with can of coconut milk to get 2 cups total liquid.

Instructions

• The first thing you will want to do is rinse your rice in cold water. Make sure you give it a good rinse and that the water runs clear.
• Next, spray the inner pot of your electric pressure cooker with cooking oil spray, and then add the rinsed rice to your pot.
• Now you need to add an equal amount of liquid to your rice (2 cups of rice = 2 cups of liquid). Pour the full-fat coconut milk into a measuring cup and then fill the measuring cup to 2 cups with water. 
• Add the coconut milk and water to your instant pot. 
• Close the lid of your pot and turn your pressure release valve to Sealing position.
• Use the Pressure Cook or Manual button and set the cooking time to 24 minutes.
• When the cook time has completed let the remaining pressure naturally release. Allow a natural release time of at least 10 minutes, and turn off the "keep warm" setting if your pot has one. Allowing the rice to naturally release pressure without the heat keeps the rice from sticking to the bottom of the pot. 

Notes

Healthy Eating Plans

This recipe makes 12 servings. Each serving size is about 1/2 cup.

​21 Day Fix

An entire recipe of this 21 Day Fix Instant Pot Coconut Rice is 12 Yellow Containers and 5 Blue Containers.

Each serving is 1 Yellow Container and a little less than 1/2 of a Blue Container.

Weight Watchers

Each serving, using full fat coconut milk, is 7 Points on the 2023 Plan.

If you would like to lower the total points, you can use light coconut milk, which would bring the points down to 4 per serving.

Nutrition

Calories: 65kcal | Carbohydrates: 7.6g | Protein: 0.8g | Fat: 3.5g | Saturated Fat: 2.3g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 0mg | Fiber: 0.5g | Sugar: 0.8g | Calcium: 0mg | Iron: 0mg

The post Instant Pot Coconut Rice appeared first on My Crazy Good Life.

I’ve tried tofu many, many ways and have never loved it until I started air frying it. The extra firm tofu gives you a hearty bite and the air fryer allows the tofu to crisp a bit. Several nights a month, we make an easy Stir Fry for dinner that includes these yummy crispy tofu recipe. 

This is a healthier recipe for tofu because of the ingredients and because it’s not made by deep frying. It’s the best tofu we have made and I prefer this method to all others I’ve tried. 

Where’s the recipe?

Here at My Crazy Good Life, we want everyone to be successful in the kitchen, so we write our recipes to help beginning cooks as well as people who have been cooking for years. In the article below, you’ll find list of ingredients, recipe tips, detailed cooking instructions, and even popular diet information about this recipe. We suggest you read the article below before heading to the recipe to begin. 

If you’ve been cooking for a while you might want to skip the article below and head straight to the recipe below for this Crispy Air Fryer Tofu. It’ll give you to-the-point instructions without all of the extra information.

Ingredients in Crispy Air Fryer Tofu

• Extra Firm Tofu (the type of tofu you buy matters, extra firm is what you need for this)
• Sauce We love this homemade Teriyaki sauce, but I recently discovered Zhong sauce and it’s been our favorite sauce lately!
• Optional: Sesame Seeds

How to make this Easy Air Fryer Tofu

1. Remove the tofu block from the package and drain the liquid in the sink. 
2. Press the excess water from the block of tofu by using a tofu press or a cutting board with paper towels on top and bottom of the tofu and some heavy pots or pans on top. This usually takes 20-30 minutes or so, depending on how aggressive you are with adding weight/tightening the press.
3. Slice into thin strips (1/4 inch strips are what we aim for).  Too thin and the tofu will be chewier and crunchier and will cook faster. 
4. Add the sauce you’d like to marinate the tofu in. I actually stick all of the tofu in an airtight container and add the sauce, then cook half of it and let the other half sit and marinate in the fridge until I’m ready to cook it. It’s perfect for meal prep!
5. Allow the tofu to marinate for 10-20 minutes, or as long as you have until you need to begin cooking. The longer you allow it to marinate, the more flavorful tofu you’ll have.  
6. Spray the bottom of your air fryer basket with some olive oil cooking spray. Add the tofu pieces in a single layer on the bottom of the fryer. 
7. Set air fryer to 375º and cook for 10-20 minutes of cook time, checking on them every 5 minutes. 
8. Flip your tofu pieces over after 10 minutes of cooking time. The bottom always browns a little faster, so flipping helps to get them evenly cooked. 
9. Pull out the tofu pieces when they’re golden brown and drizzle extra sauce on them if needed. Top with sesame seeds, if you’d like.  

Recipe Tips: 

• If you buy tofu and end up not making this recipe right away, you can freeze it right in the package that you bought it in! Just pull it out to thaw on the counter a few hours before you need it again. 
• If you have a few extra minutes and want to level up your tofu, sprinkle corn starch onto the tofu pieces before you air fry them. It makes them extra crispy!
• Don’t crowd your tofu in the air fryer – there won’t be enough space for the hot air to cook the tofu and some will burn while others will be undercooked.
• Cooking tofu isn’t difficult, but it’s much easier to start feeling confident making it when you start with a recipe. I think the most important part is to buy the correct tofu for what you’re making. Silken tofu, for example, isn’t going to air fry well – just like extra-firm tofu won’t make a good replacement for scrambled eggs in a recipe.   
• If you don’t have an air fryer, you can make Crispy Baked Tofu in the oven! I’d set it for the same time and follow the timing above. 

More Sauce Ideas: 

• Soy sauce or Coconut Aminos
• Sesame Oil and Ginger and Garlic powder
• Homemade Peanut Sauce
• Sriracha

What to serve Air Fryer Tofu with:

• Add it to this recipe for Teriyaki Tofu Stir Fry Bowls with Coconut Rice
• I love buying the stir fry bags of vegetables at the grocery store. Instead of using the sauce that’s inside, I dump the veggies into a large skillet with a little oil, add extra mushrooms, snow peas, radishes, some coconut rice or cooked plain ramen and top with tofu. 
• Add to the top of Pineapple Fried Rice.  
• I love putting Air Fried Tofu in my Veggie Spring Rolls or on top of a Spring Roll Salad. 
• Use it in your Pad Thai Tofu instead of the Instant Pot version in the recipe -it adds a great texture!

Healthy Eating Plans

Weight Watchers: Each 2 tablespoon serving of the teriyaki sauce is 1 point on the 2023 Plan. Recipe calls for 1/2 cup (16 tablespoons), but most of that won’t be eaten.

21 Day Fix / Portion Fix: Each 3/4 cup serving is counted as 1 Red Container, 1 teaspoon.

More Air Fryer Recipes:

• Air Fryer Eggplant
• Buffalo Cauliflower (with Frozen Cauliflower) 
• Roasted Artichokes
• Air Fryer Turkey Burgers

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Crispy Air Fryer Tofu Recipe

This Crispy Air Fryer Tofu Recipe is a delicious source of protein! Slightly crunchy and chewy, it's a great addition to so many recipes.

Course Main Course, Tofu

Cuisine Asian, Vegetarian

Keyword air fryer, Tofu

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinade Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 101kcal

Author Becca Ludlum

Equipment

• Ninja Foodi
• Tofu Press
• Cutting Board

Ingredients

• 1 14 oz Tofu extra firm
• ½ cup Homemade Teriyaki Sauce
• 2 tbsp Sesame Seeds Optional

Instructions

• Press the excess water from the block of tofu by using a tofu press or a some heavy pots or pans. This usually takes 20-30 minutes or so, depending on how aggressive you are with adding weight/tightening the press. 1 14 oz Tofu
• Slice into thin strips (1/4 inch strips are what we aim for).
• Add the sauce you'd like to marinate the tofu in along with the sliced tofu into a large bowl. ½ cup Homemade Teriyaki Sauce
• Allow the tofu to marinate for 10-20 minutes, or as long as you have until you need to begin cooking. The longer you allow it to marinate, the more flavorful tofu you'll have.  
• Spray the bottom of your air fryer basket with some olive oil cooking spray. Add the tofu pieces in a single layer on the bottom of the fryer. 
• Set air fryer to 375º and cook for 10-20 minutes of cook time, checking on them every 5 minutes. 
• Flip your tofu pieces over after 10 minutes of cooking time. The bottom always browns a little faster, so flipping helps to get them evenly cooked. 
• Pull out the tofu pieces when they're golden brown and drizzle extra sauce on them if needed. Top with sesame seeds, if you'd like. 2 tbsp Sesame Seeds

Nutrition

Calories: 101kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 2g | Cholesterol: 2mg | Sodium: 547mg | Potassium: 89mg | Fiber: 2g | Sugar: 18g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg

The post Crispy Air Fryer Tofu Recipe appeared first on My Crazy Good Life.

This quick meal uses just a handful of ingredients and is great for the whole family or for meal prep lunches throughout the week. I love cooking chicken thighs in the pressure cooker, and these are made even better with the most amazing honey garlic sauce. It’s one of my favorite Instant Pot chicken thigh recipes, and I hope you love it too!

Where’s the Recipe?

Here at My Crazy Good Life we like to create delicious tasting recipes that require little effort. Whether you’re an experienced chef or new to cooking, we want this to be an easy meal for you to prepare. 

In this article you’ll find information on each of the simple ingredients listed, as well as detailed Instant Pot cooking instructions, recipe and meal prep tips, and healthy eating plan calculations.

If you’d like to skip past all of the extra information and get right to cooking, simply scroll to the bottom of the page where you’ll find the Instant Pot Honey Garlic Chicken recipe card.

Ingredients in Instant Pot Honey Garlic Chicken

• Quinoa: I love using quinoa in place of white rice or brown rice because it is considered a complete protein source, which means that it provides all nine essential amino acids. It’s also a good source of antioxidants and minerals. I typically use white quinoa, but you can choose your favorite variety.
• Garlic: Fresh garlic cloves are essential to make the flavorful honey garlic sauce. 
• Honey: Honey is one of my favorite sugar substitutes. It goes through less processing than white or brown sugar does and has trace amounts of vitamins and minerals. 
• Coconut Aminos: Coconut aminos is one of my favorite things! It’s a great soy sauce substitute that, surprisingly, doesn’t taste like coconut. If you don’t have, or can’t find, coconut aminos you can use low sodium soy sauce or tamari. 
• Chili Garlic Sauce: Chili garlic sauce is made with chili peppers, garlic, rice vinegar, and salt. It has a similar flavor to Sriracha, but is thicker. You can also use red pepper flakes in place of the sauce.
• Chicken: Boneless, skinless chicken thighs are what I use for this delicious recipe. I love instant pot chicken thighs, but you can use whole chicken breasts if you prefer. 
• Broccoli: Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium. It’s also loaded with compounds that are believed to protect against cancer, can help lower cholesterol, and improve eye health. 

How to Make Instant Pot Honey Garlic Chicken

1. Spray the inner pot with olive oil cooking spray. Add the rinsed quinoa and 1 cup of water. Flatten the quinoa so it cooks more evenly.
2. Close and lock the lid, then turn the pressure release valve to Sealing. Select Pressure Cook (high) and set the cook time for 1 minute. The pot will take a few minutes to come to pressure before it begins to cook.
3. When the cooking time is complete, turn off the “Keep Warm” button if you have one and allow the pressure to natural release for 10 minutes before quick releasing any remaining pressure. Please see tips below to learn about Quick Release. Remove the quinoa from the Instant Pot and set aside.
4. Combine the garlic, honey, coconut aminos, and chili garlic sauce in a small bowl.
5. Spray the inner pot with olive oil cooking spray again. Place the chicken in the pot and pour the sauce over the chicken. Close and lock the lid, then turn the steam release handle to Sealing. Set the cook time for 12 minutes on High Pressure. When the cook time is complete, quick release the pressure and remove the lid. Transfer the cooked chicken to a cutting board and chop it into bite-sized pieces.
6. Place the trivet in the pot and add the broccoli on top. It’s okay if some of the pieces fall through to the bottom of the pot.
7. Close and lock the lid, then turn the steam release handle to Sealing. Press the Pressure Cook button (high pressure) and set the cook time for 1 minute. When the cook time is complete, do a Quick Release and then remove the lid. Use oven mitts to remove the trivet from the bottom of the instant pot, then add the diced chicken to the pot and stir together with the broccoli, making sure to completely coat the broccoli and chicken. 
8. To serve, place the cooked quinoa on a plate or bowl and top with the chicken and broccoli mixture.

Recipe Tips

• This recipe is great for meal prep! Store in individual serving size airtight container and keep in the fridge for up to 6 days, or the freezer for up to 2 months. To reheat, thaw the honey garlic chicken bowls, and then microwave each thawed serving for 1 1/2 to 2 minutes. 
• Serve with your favorite toppings, such as sesame seeds, green onions, or sriracha sauce.
• Quick Pressure Release (or Manual Pressure Release) is when you move the Sealing Valve to the Vent position and hot steam shoots out of the pot. Natural Pressure Release is when you allow the pot to sit (do not move the Sealing Valve) and it slowly and naturally releases pressure – this takes a bit longer than a Quick Release but is beneficial for meat to retain its texture, for rice and grains to “unstick” from the bottom of the pot, and also allows a few extra minutes of cook time.

Healthy Eating Plans

21 Day Fix

These 21 Day Fix Instant Pot Honey Garlic Chicken Bowls are 1 1/2 Red Containers, 1 Green Container, and 1 Yellow Container per serving. 

Entire recipe is 6 Red Containers, 4 Green Containers, and 4 Yellow Containers. I give you this information so it’s easier for you to re-calculate the container counts if you change something in the recipe.

Weight Watchers

11 Blue Plan Points | 11 Green Plan Points | 8 Purple Plan Points | 9 Points on the 2023 Plan

2B Mindset

This is a perfect 2B Mindset lunch recipe. If eating this for dinner, go ahead and serve without the quinoa, as it’s an FFC.

More Instant Pot Chicken Recipes

• Healthy Kung Pao Chicken with a homemade hoison sauce is a delicious meal that feels like takeout.
• This Instant Pot Chicken Stir Fry is another easy chicken recipe that’s great for busy weeknights.
• Cauliflower Rice with Chicken is another easy Instant Pot recipe that’s low carb and great for meal prep!
• This easy recipe for Healthy Chicken Gyro Bowls can be made on the stove top, oven, or in an Instant Pot or slow cooker. 
• Instant Pot Brown Rice Risotto with Mushrooms is an easy weeknight meal. 
• This Healthy Drunken Noodles recipe is an easy stir fry noodle dish that your entire family will love

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Instant Pot Honey Garlic Chicken

These Instant Pot Honey Garlic Chicken Bowls are a delicious and quick dinner that your entire family will love.

Course Main Course

Cuisine Asian

Keyword BBQ chicken, easy meal prep, instant pot

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Total Time 29 minutes minutes

Servings 4

Calories 430kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 3/4 cup uncooked white quinoa rinsed
• 1 cup water
• 1 tbsp minced garlic
• 1/4 cup honey
• 2 tbsp coconut aminos or reduced sodium soy sauce
• 2 tsp chili garlic sauce or 1 tsp crushed red pepper flakes
• 1 1/2 pounds chicken thighs boneless, skinless
• 4 cups broccoli florets chopped

Instructions

• Spray the inner pot with olive oil cooking spray. Add the rinsed quinoa and 1 cup of water to the inner pot. 3/4 cup uncooked white quinoa 1 cup water
• Close and lock the lid. Set the cook time for 1 minute (high pressure). When the cooking time is complete, allow the pressure to naturally release for 10 minutes before quick releasing any remaining pressure. Remove the quinoa and set aside.
• Combine the garlic, honey, coconut aminos, and chili garlic sauce in a small bowl and mix well. 1 tbsp minced garlic 1/4 cup honey 2 tbsp coconut aminos 2 tsp chili garlic sauce
• Spray with olive oil cooking spray again. Place the chicken in the pot and pour the sauce over the chicken. 1 1/2 pounds chicken thighs
• Close and lock the lid, and set the cook time for 12 minutes (high pressure). When the cook time is complete, quick release the pressure and remove the lid. Transfer the cooked chicken to a cutting board and chop into bite sized pieces.
• Place the trivet in the pot and add the broccoli. It's okay if some of the pieces fall through to the bottom of the pot. 4 cups broccoli florets
• Close and lock the lid, and set the cook time for 1 minute. When the cook time is complete, use a quick pressure release and then remove the lid.
• Use oven mitts to remove the trivet from the bottom of the instant pot, then add the diced chicken and stir together with the broccoli, making sure to coat the broccoli and chicken in the remaining sauce
• To serve, place the cooked quinoa on a plate or bowl and top with the chicken and broccoli mixture.

Notes

Recipe Tips

• This recipe is great for meal prep! Store in an individual serving size airtight container and keep in the fridge for up to 6 days, or the freezer for up to 2 months. To reheat, thaw the honey garlic chicken bowls, and then microwave each thawed serving for 1 1/2 to 2 minutes. 
• Serve with your favorite toppings, such as sesame seeds, green onions, or sriracha sauce.

Healthy Eating Plans

21 Day Fix

These 21 Day Fix Instant Pot Honey Garlic Chicken Bowls are 1.5 Red Containers, 1 Green Container, and 1 Yellow Container per serving. 

Weight Watchers

11 Blue Plan Points | 11 Green Plan Points | 8 Purple Plan Points | 9 Points on the 2023 Plan

Nutrition

Calories: 430kcal | Carbohydrates: 47g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 472mg | Potassium: 903mg | Fiber: 5g | Sugar: 21g | Vitamin A: 612IU | Vitamin C: 82mg | Calcium: 80mg | Iron: 4mg

The post Instant Pot Honey Garlic Chicken appeared first on My Crazy Good Life.