Type what you have

Ingredients

• ✓ red pepper flake
• tuna steak
• cucumber
• avocado
• green onion
• sesame seed
• lemon juice
• sesame oil
• soy sauce

Instructions

1. 1 In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
2. 2 Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

By JULESKICKS2

Ingredients

• ✓ red pepper flake
• egg roll wrapper
• crabmeat
• vegetable oil
• lime juice
• sugar
• fish sauce
• water
• ginger
• cilantro

Instructions

1. 1 Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
2. 2 Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
3. 3 Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
4. 4 Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

By Allrecipes Member

Ingredients

• ✓ red pepper flake
• basil
• garlic
• canola oil
• olive oil

Instructions

1. 1 Combine basil leaves, garlic, and red pepper flakes in a food processor or blender. Pulse 3 to 4 times. Slowly pour in canola oil and olive oil and blend until thick and creamy, about 30 seconds. Add additional oil if needed to make the spread smoother.

By Allrecipes

Ingredients

• ✓ red pepper flake
• all-purpose flour
• salt
• cheddar cheese
• butter
• crispy rice cereal

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine flour, salt, and red pepper flakes in a large bowl; add Cheddar cheese and toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well-blended.
3. 3 Roll dough into 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
4. 4 Bake in the preheated oven until light and crispy, about 30 minutes.

By Domestic Chef

Ingredients

• ✓ red pepper flake
• spinach
• cream cheese
• cheddar cheese
• pickled pepper
• spring onion
• garlic powder
• black pepper
• flour tortilla
• turkey

Instructions

1. 1 Mix spinach, cream cheese, Cheddar cheese, pickled peppers, spring onion, garlic powder, black pepper, and red pepper flakes together in a bowl. Spread cream cheese mixture, about 1-inch wide, over the top portion of each tortilla, reserving about 1 tablespoon cream cheese mixture for sealing.
2. 2 Arrange turkey onto each tortilla below the cream cheese mixture section. Spread a thin line of reserved cream cheese mixture below the turkey section of each tortilla for sealing. Starting at the end with the most cream cheese mixture, roll each tortilla around the filling, sealing together with the opposite end with small amount of cream cheese mixture. Cut 1/2-inch-wide slices from roll creating turkey 'sushi' rolls.

By Ari Lin

Ingredients

• ✓ red pepper flake
• peanut
• salt
• jalapeno pepper
• crab boil
• cajun seasoning
• garlic powder

Instructions

1. 1 Place peanuts, salt, jalapeños, red pepper flakes, crab boil, Cajun seasoning, and garlic powder into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally and add water as needed to keep the peanuts covered. Drain, then serve hot or cold.

By Rachael N Reed Palmer

Ingredients

• ✓ red pepper flake
• ground beef
• mustard seed
• garlic powder
• sugar-based curing mixture
• salt
• cayenne pepper
• liquid smoke

Instructions

1. 1 Mix beef, mustard seed, garlic powder, curing mixture, pepper flakes, salt, cayenne, and liquid smoke together in a large bowl until well combined. Cover with plastic, and refrigerate for three days, mixing well once a day.
2. 2 On the fourth day, preheat the oven to 200 degrees F (100 degrees C). Line a sheet pan with a wire rack.
3. 3 Shape the mixture into five logs; place logs onto the wire rack.
4. 4 Transfer the rack and sheet pan into the preheated oven and bake for 8 hours. Remove from the oven and transfer sausages to paper towels to cool. Let cool completely, about 1 hour, then wrap logs individually in plastic wrap. Refrigerate for at least 3 hours before slicing.

By TGFROST

Ingredients

• ✓ red pepper flake
• pork sausage
• spinach
• green onion
• ricotta cheese
• feta cheese
• salt
• black pepper
• phyllo dough
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Cook and stir sausage in a large skillet over medium-high heat, breaking it apart with a spatula, until cooked through, 5 to 7 minutes. Reduce heat to medium. Add spinach, green onions, and pepper flakes; cook until spinach is thawed, 3 to 5 minutes.
3. 3 Off heat, stir in ricotta and feta cheeses; season with salt and black pepper.
4. 4 Unwrap phyllo dough; cover with a damp towel to keep from drying out.
5. 5 Place 1 phyllo sheet, working with 1 sheet at a time and keeping remaining sheets covered, on a flat work surface; brush ½ of sheet with melted butter. Fold sheet in half lengthwise; place ¼ to ½ cup sausage filling in top-left corner. Fold bottom-left corner over filling into a triangle shape. Continue folding edge over edge to end of dough, and a triangle is formed. Place triangle on the prepared baking sheet. Repeat with remaining phyllo sheets, melted butter, and sausage filling.
6. 6 Brush triangles with melted butter.
7. 7 Bake in the preheated oven until golden brown, about 25 minutes.

By Wanderzest

Ingredients

• ✓ red pepper flake
• avocado
• tomatillo
• red onion
• tomato
• lime juice
• hot pepper sauce
• salt
• pepper

Instructions

1. 1 In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes, and lime juice. Season with red pepper flakes, hot pepper sauce, and salt and pepper. Cover, and refrigerate at least 45 minutes before serving.

By TCOOPER

Ingredients

• ✓ red pepper flake
• garlic
• cherry tomato
• rosemary
• olive oil
• salt
• bread
• lardo
• pink peppercorn

Instructions

1. 1 Mince 1 of the garlic halves and transfer to a bowl. Add tomatoes, rosemary, olive oil, red pepper flakes, and salt; mix well. Refrigerate tomato mixture for 1 hour.
2. 2 Rub the remaining garlic half over each slice of bread. Spread lardo onto each slice and top with tomato mixture. Sprinkle ground pink peppercorns over tomato mixture.

By Aldo

Ingredients

• ✓ red pepper flake
• brown sugar
• sugar-based curing mixture
• black pepper
• garlic powder
• monosodium glutamate
• mace
• mustard powder
• ground venison
• liquid smoke
• beef round casing

Instructions

1. 1 Combine brown sugar, curing mixture, black pepper, red pepper flakes, garlic powder, MSG, mace, and mustard; sprinkle over venison in a large mixing tub. Mix spices into venison, then add liquid smoke; mix by hand until well combined, 3 to 5 minutes. Place into a non-reactive glass or plastic container, cover, and refrigerate for 24 hours. Prepare casings according to instructions below (Cook's Note).
2. 2 To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out water, and tie a knot at one end of casing using twine. Fill casing with venison mixture to within 4 inches of open end using a sausage stuffer or large funnel. Tie open end near sausage mixture, so mixture is firm. Tie two sausage ends together to form a circle. Repeat with remaining casings, venison mixture, and twine. Place bologna in a large roasting pan.
3. 3 Preheat the oven to 225 degrees F (110 degrees C).
4. 4 Bake in the preheated oven until bologna reaches an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Cool, then refrigerate until cold.
5. 5 To serve, cut through casing lengthwise; peel off and discard casing. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer; defrost in the refrigerator before serving.

By jdwags

Ingredients

• ✓ red pepper flake
• avocado
• garlic
• lemon juice
• yogurt
• sour cream
• cucumber
• mint
• dill
• cilantro
• salt
• black pepper

Instructions

1. 1 Combine avocados, garlic, and lemon juice in a bowl; mash into a paste using a fork or spoon. Mix in yogurt and sour cream. Stir in cucumber, mint, dill, cilantro, red pepper flakes. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.

By MandaSquared

Ingredients

• ✓ red pepper flake
• ground beef
• pork sausage
• mustard seed
• liquid smoke
• worcestershire sauce
• garlic powder
• sugar-based curing mixture
• black pepper
• caraway seed
• cayenne pepper
• paprika
• chili powder

Instructions

1. 1 In a large bowl, mix together ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder, and red pepper flakes. Cover and refrigerate overnight.
2. 2 For the next three days, knead meat for 5 minutes, then return it to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
3. 3 Preheat the oven to 200 degrees F (95 degrees C). Place logs onto a broiler pan to catch grease. Bake for 6 hours in the preheated oven. Turn off the oven; leave logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.

By BUCKS45

Ingredients

• ✓ red pepper flake
• cooking spray
• water
• balsamic vinegar
• salt
• bay leaf
• thyme
• oregano
• rosemary
• garlic
• salt
• olive oil
• black pepper
• chicken wing
• bread crumb
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
2. 2 Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
3. 3 Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
4. 4 Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl.
5. 5 Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
6. 6 Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
7. 7 Bake in the preheated oven until browned, 20 to 25 minutes.
8. 8 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ red pepper flake
• vegetable oil
• onion
• celery
• carrot
• salt
• ground pork
• garlic
• garlic powder
• turmeric
• ginger
• cumin
• coriander
• celery seed
• lumpia wrapper
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat; cook and stir onion, celery, and carrot until onion is tender and translucent, 5 to 7 minutes. Season with salt. Add ground pork and garlic; cook and stir until pork is no longer pink. Season with more salt and drain any excess grease. Stir in red pepper flakes, garlic powder, turmeric, ginger, cumin, coriander, and celery seed. Set aside to cool.
2. 2 Place about 1 tablespoon pork mixture on a lumpia wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward the center and continue rolling wrapper around pork. Brush a small amount of water over the top corner and press to seal. Repeat with remaining filling and wrappers.
3. 3 Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Fry rolls in batches until golden brown, 4 to 6 minutes. Drain on a paper towel-lined plate.

By jmollica23

Ingredients

• ✓ red pepper flake
• olive oil
• garlic
• soy sauce
• honey
• orange juice
• ginger root
• sesame oil
• sesame seed
• lime

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir garlic and red pepper flakes in hot oil until fragrant, 2 to 3 minutes. Add soy sauce, honey, orange juice, ginger, sesame oil, sesame seeds, and lime juice. Cook and stir until heated through, 2 to 3 minutes more.

By ajt1120

Ingredients

• ✓ red pepper flake
• bacon
• red onion
• olive oil
• garlic
• baby bok choy
• salt

Instructions

1. 1 Fry bacon in a large skillet over medium heat until crispy, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate bacon and drain all but 1 tablespoon grease from the skillet.
2. 2 Add onion, oil, red pepper flakes, and garlic to grease in the skillet. Cook and stir over medium heat until onion is soft, 3 to 5 minutes.
3. 3 Add bok choy, cover, and cook for 3 to 5 minutes. Remove the lid; cook and stir until bok choy is tender but still a bit crunchy, about 2 more minutes. Stir in bacon and season with salt. Serve immediately.

By SHUNPR

Ingredients

• ✓ red pepper flake
• red leaf lettuce
• green onion
• soy sauce
• water
• sugar
• white vinegar
• sesame oil

Instructions

1. 1 Cut lettuce into bite-sized pieces and place into a salad bowl. Thinly slice green onion whites lengthwise into long strips; if they curl as you slice them, they are perfectly thin. Add green onions to the salad bowl.
2. 2 In a small mixing bowl, whisk soy sauce, water, sugar, vinegar, sesame oil, and red pepper flakes.
3. 3 Just before serving, pour dressing over lettuce and green onions; toss until well coated.

By funinthesun

Ingredients

• ✓ red pepper flake
• olive oil
• sesame seed
• soy sauce
• brown sugar
• honey
• red wine vinegar
• ginger
• mustard

Instructions

1. 1 Heat olive oil and sesame seeds in a small saucepan over low heat; cook and stir until seeds are slightly toasted, 3 to 5 minutes. Add soy sauce, brown sugar, honey, and vinegar; whisk until brown sugar is dissolved, 1 to 2 minutes.
2. 2 Mix ginger paste, ground mustard, and red pepper flakes into soy sauce mixture; whisk until sauce is smooth, 2 to 3 minutes. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes more.

By Carissa

Ingredients

• ✓ red pepper flake
• firm tofu
• sea salt
• egg
• vegetable oil
• soy sauce
• green onion
• serrano chile pepper
• white vinegar
• sugar

Instructions

1. 1 Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
2. 2 Heat vegetable oil in a large, deep saucepan over medium heat.
3. 3 Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
4. 4 Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.

By CCA

Ingredients

• ✓ red pepper flake
• vegetable oil
• shallot
• garlic
• star anise
• cinnamon
• ginger
• soy sauce
• sugar
• shiitake mushroom powder
• salt

Instructions

1. 1 Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium heat. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
2. 2 Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
3. 3 Strain shallot mixture through a fine mesh sieve over red pepper flake mixture. Let garlic and shallot pieces cool in the sieve, then stir them back into the infused oil. Discard star anise.
4. 4 Pour into a glass container with a secure top; chill until ready to use.

By Diana71

Ingredients

• ✓ red pepper flake
• cilantro
• orange juice
• brown sugar
• soy sauce
• peanut butter
• garlic
• ginger root
• pork tenderloin
• chicken stock

Instructions

1. 1 Whisk cilantro, orange juice, brown sugar, soy sauce, peanut butter, garlic, ginger, and red pepper flakes together in a medium bowl until well combined.
2. 2 Place pork tenderloins into a glass baking dish; pour orange juice mixture over the top. Marinate in the refrigerator for at least 1 hour or up to 8 hours or overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4. 4 Transfer pork tenderloins to the prepared baking sheet, reserving marinade.
5. 5 Cook in the preheated oven until pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 While the pork is cooking, combine reserved marinade and chicken stock in a medium saucepan. Bring to a boil. Allow to boil for 2 minutes, then reduce the heat to low and simmer for 5 to 7 minutes. Remove from the heat and keep warm.
7. 7 Cut tenderloins into 1/4-inch slices and arrange on a serving platter. Spoon sauce over sliced pork to serve.

By Adrienne Lane

Ingredients

• ✓ red pepper flake
• all-purpose flour
• pork tenderloin
• cooking oil
• marsala wine
• white wine
• coconut milk
• peanut butter
• beef bouillon
• curry powder
• garlic
• onion
• mushroom

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
3. 3 In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
4. 4 Bake in preheated oven for 45 minutes.

By BECKIL

Ingredients

• ✓ red pepper flake
• chicken breast
• salt
• black pepper
• all-purpose flour
• garlic powder
• onion powder
• soy sauce
• sesame oil
• honey
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Cut chicken breasts into 1/4-inch thick slices; cut slices to 1 1/2 inches in length. Season with salt and pepper.
3. 3 Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss until well coated.
4. 4 Add soy sauce, sesame oil, and honey; stir to coat.
5. 5 Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden brown and the juices run clear, 10 to 15 minutes.

By Alyson Petruncio

Ingredients

• ✓ red pepper flake
• spaghetti
• sesame oil
• honey
• soy sauce
• corn oil
• salt
• cilantro
• green onion
• honey-roasted peanut
• sesame seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
2. 2 Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.

By WholesomeHunter

Ingredients

• ✓ red pepper flake
• olive oil
• garlic
• onion
• ginger
• red bell pepper
• zucchini
• mushroom
• cornstarch
• honey
• shrimp
• salt
• pepper

Instructions

1. 1 Heat olive oil in a wok or large skillet over high heat until it begins to smoke. Stir in garlic, onion, ginger, and red pepper flakes. Quickly cook until the onion softens and just begins to brown. Stir in bell pepper, zucchini, and mushrooms; continue cooking until the zucchini softens, about 4 minutes.
2. 2 Stir cornstarch into honey until smooth, then add to vegetables, and simmer until thickened, about 2 minutes. Add shrimp, and cook until they turn pink, about 3 minutes. Season to taste with salt and pepper before serving.

By Liz Hoffman

Ingredients

• ✓ red pepper flake
• olive oil
• red onion
• garlic
• ginger root
• carrot
• celery
• kale leaf
• cilantro
• lime
• fish sauce
• lime zest
• cucumber
• peanut
• mint

Instructions

1. 1 Heat a heavy-bottom skillet over medium heat; add olive oil and swirl around in skillet. Cook and stir onion in the hot oil until softened, 3 to 4 minutes. Add garlic, ginger, and red pepper flakes; cook and stir until garlic and ginger are slightly browned and fragrant, about 1 minute.
2. 2 Stir carrots and celery into onion mixture; cook and stir for 1 minute. Add kale and cilantro; cook and stir until kale is slightly wilted, about 45 seconds. Stir lime juice, fish sauce, and lime zest into kale mixture until kale is evenly coated in lime juice.
3. 3 Serve kale salad topped with cucumber, peanuts, and mint.

By Allrecipes Member

Ingredients

• ✓ red pepper flake
• pork shoulder
• beef broth
• mushroom
• balsamic vinegar
• soy sauce
• honey
• garlic
• sesame oil
• ginger
• five-spice powder
• cornstarch
• water
• green onion

Instructions

1. 1 Combine pork, beef broth, mushrooms, balsamic vinegar, soy sauce, honey, garlic, sesame oil, ginger, red pepper, and Chinese five-spice powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Let sit for 15 minutes before releasing pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove the pork using a slotted spoon and place in a separate bowl. Set aside.
4. 4 Combine cornstarch and water in a small bowl and add to the pressure cooker. Select Saute function. Bring to a boil and cook until sauce has thickened, about 3 minutes. Select Warm function.
5. 5 Shred the pork using 2 forks to pull apart; mix with sauce. Top with green onions and serve.

By Brent W

Ingredients

• ✓ red pepper flake
• soy sauce
• cider vinegar
• brown sugar
• hoisin sauce
• garlic
• salt
• sesame oil
• pork chop
• red bell pepper
• onion
• stir-fry vegetable
• water chestnut
• ginger

Instructions

1. 1 Whisk soy sauce, cider vinegar, brown sugar, hoisin sauce, garlic, and salt together in a large glass or ceramic bowl until marinade is smooth. Transfer 1 tablespoon marinade to a separate small bowl. Add pork to remaining marinade in the large bowl and toss to coat. Let marinate briefly, about 10 minutes.
2. 2 Heat 1 tablespoon oil in a large skillet over high heat until glistening. Cook and stir pork pieces in hot oil until browned on all sides, about 2 minutes. Transfer pork to a plate and return skillet to heat.
3. 3 Stir red bell pepper and onion into the same skillet and drizzle remaining oil over the top. Cook and stir until vegetables are slightly softened, about 2 minutes. Add frozen vegetables and water chestnuts to onion mixture, drizzle 1 tablespoon reserved marinade over the top and sprinkle with ginger and red pepper flakes. Cook and stir until vegetables are tender yet still crisp to the bite, about 5 minutes. Return pork to skillet; cook and stir until heated through, about 1 minute more.

By vjwatkins

Ingredients

• ✓ red pepper flake
• chili sesame oil
• sweet onion
• broccoli
• garlic
• garlic salt
• ginger
• orange zest
• orange juice
• tamari
• chili sauce
• honey
• chicken breast
• cornstarch
• chicken broth
• mirin

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
2. 2 Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
4. 4 Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
5. 5 Stir aji mirin into the sauce. Add chicken and vegetables back in.

By Shelly Exel-Miles