https://www.facebook.com/607309995808232/

Kitchen Bites, New York, NY (2026)

09/16/2026

Teriyaki Chicken with Fried Rice

Tender teriyaki chicken, savory fried rice, and a glossy homemade sauce make this protein packed dinner a comforting family favorite.

Ingredients

For the Teriyaki Chicken:

1 1/2 pounds boneless, skinless chicken breasts, cut into bite size pieces

1 small onion, thinly sliced

2 cloves garlic, minced

1/3 cup low sodium soy sauce

1/4 cup packed brown sugar

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1 tablespoon cornstarch

2 tablespoons cold water

For the Fried Rice:

3 cups cooked white rice, chilled

2 teaspoons vegetable oil

2 large eggs, lightly beaten

1/2 cup frozen green peas

2 tablespoons low sodium soy sauce

1 tablespoon unsalted butter

2 green onions, sliced

1/4 teaspoon black pepper

Directions

Add the chicken, onion, and garlic to a 6 quart slow cooker.

In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, and ginger.

Pour the teriyaki mixture evenly over the chicken.

Cover and cook on LOW for 3 to 4 hours, or until the chicken reaches an internal temperature of 165°F.

Whisk the cornstarch with the cold water until smooth.

Stir the cornstarch mixture into the slow cooker during the final 15 to 20 minutes of cooking.

Cover and continue cooking until the teriyaki sauce is thick and glossy.

About 15 minutes before serving, heat the vegetable oil in a large skillet over medium high heat.

Add the beaten eggs and gently scramble until just set.

Add the chilled rice and peas, then cook for 4 to 5 minutes, stirring frequently.

Stir in the soy sauce, butter, green onions, and black pepper.

Cook for another 2 to 3 minutes, until the rice is hot and lightly golden.

Serve the slow cooker teriyaki chicken over or alongside the warm fried rice.

Serving:

Serves 6

Calories:

Approximately 455 per serving

Net Carbs:

Approximately 53g per serving

Protein:

Approximately 34g per serving

Fat:

Approximately 11g per serving

Tips or Variations:

For extra protein, add 2 additional scrambled eggs to the fried rice.

Add 1 cup of steamed broccoli, carrots, or bell peppers for extra vegetables and color.

For a less sweet teriyaki sauce, reduce the brown sugar to 2 tablespoons.

Use brown rice instead of white rice for a slightly nuttier flavor and more fiber.

09/15/2026

Roasted Tomato, Spinach & Ricotta Pasta Bake with Crispy Parmesan Crust

Creamy ricotta pasta, juicy roasted tomatoes, tender spinach, and a crispy Parmesan crust make every bite comforting and satisfying.

Ingredients:

• 12 ounces rigatoni pasta

• 2 tablespoons olive oil, divided

• 2 cups cherry tomatoes, halved

• 3 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 1/2 teaspoon salt, divided

• 1/2 teaspoon black pepper, divided

• 4 cups fresh baby spinach

• 1 1/2 cups ricotta cheese

• 1 large egg

• 1 cup marinara sauce

• 1 1/2 cups shredded mozzarella cheese, divided

• 3/4 cup grated Parmesan cheese, divided

• 1/2 cup panko breadcrumbs

• 2 tablespoons unsalted butter, melted

• 2 tablespoons fresh basil, chopped

Directions:

• Preheat the oven to 400°F and lightly grease a 9 by 13 inch baking dish.

• Bring a large pot of salted water to a boil.

• Cook the rigatoni for 2 minutes less than the package directions, then drain and set aside.

• Toss the cherry tomatoes with 1 tablespoon olive oil, garlic, Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

• Spread the tomatoes on a baking sheet and roast for 15 minutes, until softened and lightly browned.

• Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.

• Add the spinach and cook for 2 to 3 minutes, until just wilted.

• Whisk together the ricotta, egg, marinara sauce, 1 cup mozzarella, 1/2 cup Parmesan, remaining salt, and remaining black pepper in a large bowl.

• Fold in the cooked rigatoni, roasted tomatoes, and wilted spinach.

• Transfer the pasta mixture to the prepared baking dish and sprinkle with the remaining 1/2 cup mozzarella.

• Combine the panko, melted butter, and remaining 1/4 cup Parmesan in a small bowl.

• Sprinkle the Parmesan mixture evenly over the pasta.

• Bake for 20 to 25 minutes, until bubbling around the edges and the Parmesan crust is crisp and golden.

• Let the pasta bake rest for 5 minutes before topping with fresh basil and serving.

• Serving: 6

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Nutrition per serving:

• Calories: 530

• Net Carbs: 47 g

• Protein: 25 g

• Fat: 26 g

Tips or Variations:

• Add 2 cups shredded cooked chicken to the pasta mixture for an easy protein boost and an even heartier family dinner.

• For extra crunch, toast the panko briefly in a dry skillet before combining it with the Parmesan and melted butter.

• For more vegetables, add 1 cup chopped zucchini or mushrooms when cooking the spinach.

09/15/2026

Crispy Paprika Chicken Cutlets with Seasoned Potato Wedges and Tangy Apple Slaw

Ingredients:

For the Chicken Cutlets:

• 4 boneless, skinless chicken breasts, sliced horizontally into 8 thin cutlets

• 1 cup all purpose flour

• 2 large eggs

• 1 tablespoon water

• 1 1/2 cups panko breadcrumbs

• 1/2 cup grated Parmesan cheese

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt, divided

• 1/2 teaspoon black pepper

• 3 tablespoons olive oil

For the Seasoned Potato Wedges:

• 2 pounds russet potatoes, cut into wedges

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For the Tangy Apple Slaw:

• 3 cups shredded green cabbage

• 1 large carrot, shredded

• 1 crisp apple, thinly sliced

• 2 tablespoons mayonnaise

• 1 tablespoon apple cider vinegar

• 1 teaspoon honey

• 1 teaspoon Dijon mustard

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

Directions:

• Preheat the oven to 425°F and line a large baking sheet with parchment paper.

• Toss the potato wedges with 2 tablespoons olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.

• Arrange the wedges in a single layer and bake for 30 to 35 minutes, turning halfway through, until browned and tender.

• Whisk the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper in a large bowl.

• Add the cabbage, carrot, and apple. Toss until evenly coated, then refrigerate while you prepare the chicken.

• Place the flour in one shallow bowl.

• Whisk the eggs with 1 tablespoon water in a second shallow bowl.

• Combine the panko, Parmesan, smoked paprika, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper in a third shallow bowl.

• Season the chicken cutlets with the remaining 1/2 teaspoon salt.

• Coat each cutlet in flour, dip it into the egg mixture, then firmly press it into the seasoned panko mixture.

• Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat.

• Cook half of the chicken cutlets for 3 to 4 minutes per side until crisp, golden, and cooked to an internal temperature of 165°F.

• Repeat with the remaining olive oil and chicken cutlets.

• Serve the crispy paprika chicken immediately with the hot seasoned potato wedges and chilled tangy apple slaw.

• Serving: 4

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

Nutrition per serving:

• Calories: 610

• Net Carbs: 55 g

• Protein: 48 g

• Fat: 23 g

Tips or Variations:

• For extra crunchy chicken, gently press the panko mixture onto both sides of each cutlet before cooking.

• For a lighter slaw, replace half of the mayonnaise with plain Greek yogurt.

• Choose a crisp apple such as Honeycrisp or Granny Smith for extra crunch and a sweet tart flavor.

09/14/2026

Orange Chicken and Glazed Chicken with Fried Rice

Crispy orange chicken and sweet glazed chicken served with savory fried rice make this homemade takeout favorite a satisfying family dinner.

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into bite size pieces

• 1 cup cornstarch

• 2 large eggs, beaten

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• Vegetable oil, for frying

• 1/2 cup orange marmalade

• 3 tablespoons barbecue sauce

• 4 tablespoons soy sauce, divided

• 1/2 cup brown sugar, divided

• 1 teaspoon sesame oil

• 2 teaspoons minced garlic, divided

• 1 1/2 teaspoons minced fresh ginger, divided

• 1/2 cup apple juice

• 2 tablespoons ketchup

• 1 tablespoon apple cider vinegar

• 1 tablespoon cornstarch

• 2 tablespoons cold water

• 3 cups cooked and chilled white rice

• 1 cup frozen peas and carrots

• 2 tablespoons soy sauce

• 1 tablespoon butter or vegetable oil

• 2 large eggs, lightly beaten

• 2 green onions, sliced

Directions:

• Season the chicken with salt and black pepper.

• Dip the chicken pieces into the beaten eggs, then coat evenly with cornstarch.

• Heat about 1 inch of vegetable oil in a deep skillet over medium high heat to 350°F.

• Fry the chicken in batches for 5 to 7 minutes, turning as needed, until golden and cooked to an internal temperature of 165°F.

• Transfer the cooked chicken to a paper towel lined plate.

• Combine the orange marmalade, barbecue sauce, 2 tablespoons soy sauce, 1/4 cup brown sugar, sesame oil, 1 teaspoon garlic, and 1 teaspoon ginger in a skillet.

• Cook over medium heat for 2 to 3 minutes until smooth and glossy.

• Add half of the chicken and toss until completely coated.

• In another skillet, combine the apple juice, remaining 1/4 cup brown sugar, ketchup, 2 tablespoons soy sauce, apple cider vinegar, remaining garlic, and remaining ginger.

• Simmer for 3 to 4 minutes.

• Stir together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.

• Add the mixture to the sauce and cook for 1 to 2 minutes until thickened.

• Add the remaining chicken and toss until evenly glazed.

• Heat the butter or vegetable oil in a large skillet over medium high heat.

• Add the eggs and scramble until just cooked.

• Add the peas and carrots and cook for 2 minutes.

• Stir in the chilled rice and 2 tablespoons soy sauce.

• Cook for 4 to 5 minutes until the rice is hot, then stir in the green onions.

• Divide the fried rice among plates and serve with both chicken flavors.

• Serving: 4

• Calories: approximately 780

• Net Carbs: approximately 92 g

• Protein: approximately 55 g

• Fat: approximately 20 g

Tips or Variations:

• Use chicken breast for a leaner, high protein option.

• For extra vegetables, add diced bell peppers, broccoli, or shelled edamame to the fried rice.

• Use reduced sodium soy sauce to lower the sodium while keeping plenty of savory flavor.

09/14/2026

Shrimp Pasta Salad

This colorful Shrimp Pasta Salad combines tender shrimp, crisp vegetables, creamy mozzarella, and tri color pasta for a refreshing, protein packed meal that is perfect for lunches, cookouts, and family gatherings.

Ingredients:

• 12 oz tri color rotini pasta

• 1 lb cooked shrimp, peeled and deveined

• 1 cup broccoli florets

• 1 cup cherry tomatoes, halved

• 1/2 cup sliced black olives

• 1/2 cup sliced green olives

• 1 red bell pepper, thinly sliced

• 1/2 cup mozzarella cheese cubes

• 1/2 cup Italian dressing

• 2 tablespoons fresh parsley, chopped

• 1 teaspoon Italian seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Directions:

• Cook the rotini according to the package directions until al dente.

• Drain the pasta and rinse under cold water until completely cooled, then drain well.

• Bring a small pot of water to a boil and add the broccoli florets.

• Cook for 1 to 2 minutes until bright green and slightly tender, then drain and rinse immediately under cold water.

• Add the cooled pasta, shrimp, broccoli, cherry tomatoes, black olives, green olives, red bell pepper, and mozzarella to a large mixing bowl.

• Pour the Italian dressing over the salad.

• Add the parsley, Italian seasoning, salt, and black pepper.

• Toss gently until everything is evenly coated.

• Cover and refrigerate for at least 30 minutes so the flavors can blend.

• Toss again before serving and enjoy chilled.

• Serving: 6

• Calories: 520

• Net Carbs: approximately 49 g

• Protein: approximately 29 g

• Fat: approximately 21 g

Tips or Variations:

• For extra protein, increase the cooked shrimp to 1 1/2 lb while keeping the remaining ingredients the same.

• For a lighter version, use a light Italian dressing and part skim mozzarella.

• Add diced cucumber or chopped spinach for extra color and fresh crunch.

• Prepare the salad several hours ahead and keep it refrigerated until serving for an easy make ahead meal.

09/13/2026

Lamb Chop and Shrimp Hibachi Plate

Juicy lamb chops, buttery shrimp, savory hibachi noodles, and golden fried rice make this restaurant style hibachi plate a satisfying dinner at home.

Ingredients:

For the Lamb Chops:

6 lamb rib chops

1 tablespoon olive oil

2 tablespoons unsalted butter

3 garlic cloves, minced

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon chopped fresh parsley

For the Shrimp:

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

1 tablespoon unsalted butter

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon salt

1 tablespoon sweet chili sauce

For the Hibachi Noodles:

8 ounces spaghetti or hibachi style noodles

2 tablespoons unsalted butter

2 tablespoons low sodium soy sauce

1 tablespoon brown sugar

1 teaspoon sesame oil

1 garlic clove, minced

For the Fried Rice:

3 cups cooked and chilled white rice

2 large eggs, lightly beaten

1/2 cup diced carrots

1/2 cup sliced green onions

2 tablespoons unsalted butter

2 tablespoons low sodium soy sauce

1 teaspoon sesame oil

For the Creamy Hibachi Sauce:

1/2 cup mayonnaise

2 tablespoons ketchup

1 teaspoon rice vinegar

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1 teaspoon sugar

1 to 2 tablespoons water

Directions:

Season the lamb chops with smoked paprika, garlic powder, onion powder, black pepper, and salt.
Heat the olive oil in a large skillet over medium high heat. Sear the lamb chops for 3 to 4 minutes per side, adjusting the cooking time based on thickness and preferred doneness.
Reduce the heat slightly. Add the butter, minced garlic, and parsley. Spoon the garlic butter over the lamb chops, then transfer them to a plate and let them rest for 5 minutes.
Season the shrimp with smoked paprika, garlic powder, black pepper, and salt. Heat the olive oil and butter in the skillet. Cook the shrimp for 1 to 2 minutes per side, until opaque and fully cooked. Stir in the sweet chili sauce and remove from the heat.
Cook the noodles according to the package instructions and drain. Melt the butter in a skillet and cook the garlic briefly. Stir in the soy sauce, brown sugar, and sesame oil. Add the noodles and toss until evenly coated.
For the fried rice, melt the butter in a large skillet over medium high heat. Add the carrots and cook for 2 to 3 minutes.
Push the carrots to one side of the skillet. Add the beaten eggs and scramble until fully set.
Add the chilled rice, green onions, soy sauce, and sesame oil. Stir fry for 4 to 5 minutes, until the rice is thoroughly heated and lightly browned.
Whisk together the mayonnaise, ketchup, rice vinegar, garlic powder, smoked paprika, and sugar. Add 1 to 2 tablespoons water until the sauce reaches your preferred creamy consistency.
Arrange the lamb chops, shrimp, hibachi noodles, and fried rice on plates. Serve with the creamy hibachi sauce on the side.

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Serving: 4

Calories: 890

Net Carbs: 76 g

Protein: 48 g

Fat: 43 g

Tips and Variations:

For extra vegetables, add sliced zucchini, mushrooms, or broccoli to the hibachi noodles or fried rice.

For extra heat, add a small amount of crushed red pepper flakes or hot sauce to the shrimp.

Use day old chilled rice when possible because it stays firmer and develops a better fried rice texture.

Pat the lamb chops and shrimp dry before seasoning to help them develop better browning in the skillet.

09/12/2026

Homestyle Steak Meatballs with Colorful Bell Peppers & Onions

Juicy steak style beef meatballs simmered with colorful bell peppers, onions, and a savory beef sauce make this protein packed dinner a satisfying family favorite.

Ingredients:

• 1 1/2 lb lean ground beef

• 1/2 cup plain breadcrumbs

• 1 large egg

• 2 cloves garlic, minced

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil

• 1 green bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 large onion, sliced

• 2 cloves garlic, minced

• 1/2 cup low sodium beef broth

• 2 tablespoons low sodium soy sauce

• 1 tablespoon Worcestershire sauce

• 1 teaspoon cornstarch

• 1 tablespoon cold water

• 1/2 teaspoon black pepper

• 2 tablespoons chopped fresh parsley

Directions:

• Add the ground beef, breadcrumbs, egg, garlic, onion powder, smoked paprika, salt, and black pepper to a large bowl.

• Gently mix until just combined, then shape the mixture into approximately 18 evenly sized meatballs.

• Heat the olive oil in a large skillet over medium high heat.

• Brown the meatballs for 6 to 8 minutes, turning occasionally so they develop color on all sides.

• Transfer the browned meatballs to a plate. They will finish cooking later in the sauce.

• Add the sliced onion, green bell pepper, and yellow bell pepper to the same skillet.

• Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.

• Add the minced garlic and cook for another 30 seconds.

• Pour in the beef broth, soy sauce, Worcestershire sauce, and black pepper.

• Bring the sauce to a gentle simmer, then return the meatballs to the skillet.

• Mix the cornstarch with 1 tablespoon cold water until smooth, then stir it into the sauce.

• Cover and simmer gently for 5 to 8 minutes, or until the meatballs reach an internal temperature of 160°F and the sauce has thickened.

• Sprinkle with fresh parsley and serve warm.

• Serving: 6

• Calories: Approximately 350

• Net Carbs: Approximately 11 g

• Protein: Approximately 27 g

• Fat: Approximately 21 g

Tips or Variations:

• For extra protein without using pork, increase the lean ground beef to 2 pounds and make slightly larger meatballs.

• Add a red bell pepper along with the green and yellow peppers for extra color and sweetness.

• For a little heat, add 1/4 teaspoon crushed red pepper flakes to the sauce.

• Avoid overmixing the beef mixture to help keep the meatballs tender and juicy.

09/12/2026

Creamy Beef Fettuccine with Garlic Cheddar Cheese Sauce

Creamy beef fettuccine loaded with tender pasta, seasoned beef, garlic, and a rich cheddar cheese sauce for an easy comfort food dinner.

Ingredients:

• 10 oz fettuccine

• 1 lb lean ground beef

• 1 tablespoon unsalted butter

• 2 cloves garlic, minced

• 1 tablespoon all purpose flour

• 1 cup low sodium beef broth

• 1 cup heavy cream

• 4 oz cream cheese, softened

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon paprika

• 1/4 teaspoon black pepper

• 1/2 teaspoon salt

• 1 tablespoon chopped fresh parsley, optional

Directions:

• Cook the fettuccine in a large pot of salted water according to package directions until al dente.

• Drain the pasta and set it aside.

• Add the ground beef to a large skillet over medium high heat and cook until fully browned, breaking it into small crumbles as it cooks.

• Drain excess grease from the skillet if needed.

• Add the garlic powder, onion powder, paprika, black pepper, and salt, then stir until the beef is evenly seasoned.

• Reduce the heat to medium and add the butter and minced garlic.

• Cook for about 30 seconds, stirring frequently.

• Sprinkle the flour over the beef and stir continuously for 1 minute.

• Slowly pour in the beef broth while stirring to create a smooth sauce.

• Add the heavy cream and softened cream cheese.

• Reduce the heat to medium low and stir until the cream cheese is completely melted.

• Gradually add the cheddar, mozzarella, and Parmesan, stirring after each addition until the sauce is creamy and smooth.

• Add the cooked fettuccine and gently toss until every strand is coated with the garlic cheddar cheese sauce.

• Cook over low heat for 2 to 3 minutes, until the pasta is hot and the sauce has thickened.

• Garnish with chopped parsley if desired and serve warm.

• Serving: 6

• Calories: Approximately 738

• Net Carbs: Approximately 36 g

• Protein: Approximately 36 g

• Fat: Approximately 49 g

Tips or Variations:

• For extra protein, use 1 1/4 pounds of lean ground beef and slightly reduce the amount of heavy cream.

• For a lighter sauce, replace half of the heavy cream with whole milk while keeping the cream cheese for a creamy texture.

• Freshly shredded cheddar and mozzarella melt more smoothly than packaged pre shredded cheese.

• Add 1 cup of chopped spinach during the final few minutes of cooking for an easy vegetable addition.

07/19/2026

Quick and Easy Pasta Salad

A fresh and colorful pasta salad packed with veggies, cheese, and a protein boost for an easy crowd pleasing meal

Ingredients:

1 pound dried rotini pasta
1 pound boneless skinless chicken breast
1 cup sliced bell pepper
1 cup thinly sliced zucchini
1 cup cherry tomatoes halved
1/3 cup thinly sliced green onions
1/4 cup sliced banana peppers optional
1 cup olives halved
1 cup grated Parmesan cheese
1 cup fresh mozzarella balls halved
1/3 cup chopped fresh parsley
1/3 cup red wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 cup extra virgin olive oil

Directions:

Place the chicken breast into the slow cooker and season with salt pepper and oregano
Cook on low for 4 to 5 hours until fully cooked and tender
Remove the chicken and shred it using two forks then set aside
Cook the pasta according to package instructions then drain and rinse under cold water
In a large bowl whisk together red wine vinegar olive oil salt pepper and oregano
Add the cooked pasta and shredded chicken into the bowl and toss to coat well
Stir in bell pepper zucchini tomatoes green onions banana peppers olives Parmesan mozzarella and parsley
Mix everything until evenly combined and well coated with dressing
Cover and refrigerate for at least 30 minutes before serving for best flavor

Serving: serves 6
Calories: 420
Net Carbs: 32g
Protein: 28g
Fat: 20g

Tips or Variations:

Swap chicken breast with cooked turkey breast or grilled shrimp for a different protein option
Add chickpeas or white beans for extra plant based protein and texture

06/15/2026

Homemade Orange Glazed Chicken & Broccoli Rice Bowl

Sweet orange glazed chicken with tender broccoli and fluffy rice for a simple takeout style dinner at home

Ingredients:

1 boneless skinless chicken breast cut into bite size pieces
2 cups broccoli florets
2 cups cooked white rice
1 tablespoon oil
Salt to taste
Black pepper to taste
1/2 teaspoon garlic powder
1/3 cup orange sauce or sweet glaze
1 tablespoon soy sauce
1 teaspoon cornstarch mixed with 1 tablespoon water optional

Directions:

Season chicken with salt black pepper and garlic powder
Heat a little oil in a skillet over medium heat and cook broccoli until tender crisp then set aside
In the same skillet cook chicken until fully cooked and lightly browned
Add orange sauce and soy sauce and stir until chicken is glossy and coated
Add cornstarch mixture if desired and simmer until sauce thickens
Add broccoli back to the skillet and toss gently
Spoon cooked rice into a bowl and top with orange chicken and broccoli
Serve warm for a quick and flavorful meal

Serving:

Serves 2
Calories: 560
Net Carbs: 52g
Protein: 35g
Fat: 18g

Tips or Variations:

Use brown rice or cauliflower rice for a healthier base option
Add sesame seeds or green onions for extra flavor and texture

Kitchen Bites

09/16/2026

09/15/2026

09/15/2026

09/14/2026

09/14/2026

09/13/2026

09/12/2026

09/12/2026

07/19/2026

06/15/2026

Address

Website

Alerts

Shortcuts

Share

Category

Listing takedown request