Teriyaki Chicken and Rice

It's a sheet pan meal, too! I LOVE sheet pan meals! This Teriyaki Chicken meal is being added to my big arsenal of quick, weeknight meals that my kids love. I promise you'll want to add this gem to your regular rotation!

Speaking of teriyaki sauce, you're more than welcome to use any kind you like here.

I don't love all the sugar and/or corn syrup in most teriyaki sauces. So... I made my own. It's quick to throw together and since it's honey-sweetened you can control the amount of sweetness!

Teriyaki Chicken Rice Bowl Ingredients

• Chicken breasts or thighs - boneless, skinless works best here. And yes it's juicy!
• Pineapple - I chopped some fresh pineapple, but you can use canned if you want.
• Broccoli - About 2 crowns and chop it smaller than you would for a veg tray so it cooks quickly.
• Avocado oil - For roasting
• Sea Salt
• Soy Sauce - I use gluten free tamari, but you can also use coconut aminos if you're avoiding soy altogether.
• Rice vinegar - unseasoned
• Sesame Oil
• Honey
• Garlic - fresh or granulated
• Ginger - fresh or ground
• Asian-style hot sauce - sriracha and sambal oelek are my favorites
• Steamed Rice - You can also use my Instant Pot Coconut Rice or Roasted Cauliflower Rice if you're wanting this to be lower carb/grain free.
• Green onions and sesame seeds - for garnish. Totes optional.

How to make Teriyaki Chicken and Rice

1. Cook the rice first!
2. Roast the chicken on one pan and the broccoli + pineapple on another under your oven broiler, rotating pans halfway through.
3. Cook all the sauce ingredients for about 10 minutes in a saucepan over medium high heat until reduced to about ¾-1 cup.
4. Assemble the bowls with rice, chicken, broccoli, and pineapple. With a drizzle of sauce and a sprinkle of green onions and sesame seeds.

Chicken Teriyaki Rice Bowl Variations

• Swap out the meat for chunks of pork loin or slices of steak.
• Use a different quick cooking vegetable in place of the broccoli, like chopped asparagus, shredded Brussels sprouts, snow peas, bell peppers, thinly sliced onions. Or a combination!
• Don't want the pineapple? Replace it with more veg!
• Make it spicy! Add more hot sauce to the teriyaki sauce and add sliced jalapeños to the pan with the broccoli.

What to serve with Teriyaki Chicken and Rice

This meal is meant to stand on its own, but if you're wanting to flesh it out, try adding one of these sides...

Cucumbers in Vinegar

Ginger Salad

Asian Paleo Chopped Salad

How to store leftover Chicken Teriyaki with Rice

Store any leftover in lidded containers, chilled, for up to 5 days. Store the teriyaki sauce separately.

Teriyaki Chicken Rice Bowl FAQs

More Easy Sheet Pan Recipes on Perry's Plate

Hawaiian Chicken Sheet Pan

Thai Chicken Dinner

Chicken Shawarma Plate

Garlic Butter Salmon

Greek Salmon

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chicken Teriyaki with Rice

Yield: Serves 5

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Teriyaki chicken sheet pan style! I love quick sheet pans for busy weeknights! You'll dig how easy this is to throw together. Use any kind of teriyaki/stir fry sauce you like or whip up my easy honey-sweetened version below.

Print

Ingredients

For the bowls:

Toggle ingredient group

• 1 ½ pounds boneless skinless chicken breasts or thighs
• 2 broccoli crowns, cut into 1-inch pieces (5-6 cups total)
• 1 ½ cups fresh or canned pineapple, cut into ½-inch pieces
• 2 green onions, thinly sliced (optional)
• 5 cups freshly steamed rice (see note)
• 3 Tablespoons avocado oil, divided
• 1 Tablespoon soy sauce or tamari

For the sauce:

Toggle ingredient group

• ½ cup soy sauce or tamari
• ¼ cup honey
• 2 Tablespoons rice vinegar
• 1 Tablespoon sesame oil
• 1 Tablespoon fresh ginger, minced or grated (or ½ teaspoon ground ginger)
• 1 Tablespoon fresh garlic, minced or grated (or ½ teaspoon garlic powder)
• ½ teaspoon sriracha or another Asian style hot sauce

Instructions

1. Get your rice going first.
2. Preheat your oven broiler to high and place one rack as high as you can and the other on the very bottom. Line a couple of large rimmed sheet pans with parchment or treat with nonstick spray.
3. Put the ingredients for the sauce in a small saucepan. Bring to a boil and let it go for about 10 minutes until it's reduced to roughly ¾-1 cup of sauce. Set aside.
4. Meanwhile, put the chicken on one sheet pan. Drizzle with 1 Tablespoon avocado oil, 1 Tablespoon soy sauce, and a generous pinch of sea salt. Toss everything to coat the chicken well, and spread it out evenly.
5. Put the broccoli and pineapple on the other pan. Drizzle with the remaining 2 Tablespoons of oil and a generous pinch of sea salt.
6. Put the chicken on the top rack close to the heating element and the broccoli on the bottom. Cook for 5 minutes, then rotate the racks. Cook for another 5 minutes and check the chicken for doneness by cutting one of the larger chunks in half with a knife. If there's no pink inside, then remove the pan from the oven.
7. Cook the broccoli and pineapple for another 2-3 minutes or until they're as toasty as you prefer.
8. Assemble the bowls with a spoonful of rice, some chicken, broccoli, pineapple, a sprinkle of sliced green onions (sesame seeds and extra hot sauce if you prefer) and a drizzle of the warm teriyaki sauce!

Notes

1. If you're avoiding soy, you can swap out the soy sauce for coconut aminos, but use ⅔ cup instead since it's not as strong as soy sauce.
2. You could also use my Instant Pot Coconut Rice here (it's my favorite) or Roasted Cauliflower Rice as a grain-free option. Since the oven is occupied you could toss the cauliflower rice in a large skillet with some oil.

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The post Chicken Teriyaki and Rice appeared first on Perry's Plate.

Aren't these pretty? They'd be so fun as part of a cookie box or plated at a cookie exchange or a holiday party. I'm always up for something new and unexpected, and these gingerbread latte cookies are exactly that.

You will love these Gingerbread Latte Cookies!

Do you love intensely gingered molasses cookies like me? With fresh AND powdered ginger, these cookies pack a ginger punch as well as some bitterness from espresso powder. They're good on their own, but the white chocolate dip adds some needed sweetness to counter the bitterness and intensity from the cookies.

And the crushed dark chocolate espresso beans bring out that delicious coffee flavor even more. I REALLLLY loved the combination of flavors here!

Gingerbread Latte Cookie Ingredients

• Palm shortening -- This helps give the cookies their chewy texture. I prefer this to vegetable shortening as I do my best to avoid hydrogenated oils in my cooking and baking.
• Butter -- I use salted, but if you use unsalted, increase the salt by a generous pinch.
• Coconut sugar or brown sugar
• Molasses
• Fresh ginger -- I love buying frozen grated ginger cubes from Trader Joe's. I've seen them in other grocery stores, too. They're so convenient!
• Egg
• Gluten Free Flour -- I use Namaste Gluten Free Flour for most of my cookies, and I highly recommend using it for these.
• Ground ginger
• Ground cinnamon
• Ground cloves
• Baking soda
• Instant espresso powder -- You can find little jars of this in the coffee aisle.
• Sea salt
• Turbinado sugar -- This is for rolling the dough before baking to give them a sparkly exterior, but this is optional.
• White chocolate -- You can melt down some white chocolate chips, melting discs, or chop up a couple of high-quality white chocolate bars, like Lindt.
• Dark chocolate covered espresso beans -- I found mine in the bulk dept of my grocery store. Trader Joe's also has them as well as other well-stocked grocery stores. If you're wanting to buy these in bulk they have lots to choose from on Amazon.

How to make gingerbread latte cookies

1. Cream the shortening, butter, and sugar together well.
2. Add the egg, molasses, fresh ginger and mix well.
3. Add the dry ingredients (flour, spices, espresso powder, baking soda, salt) and mix well.
4. Chill the dough for 30-60 minutes.
5. Preheat oven to 375F and line a couple baking sheets with parchment or treat them with nonstick spray.
6. Scoop out the dough balls, roll them in turbinado sugar, and place them on the baking sheets.
7. Bake for 8-9 minutes.
8. Melt the chocolate in a bowl in 20-sec intervals in the microwave.
9. Crush the espresso beans by putting them in a ziptop bag and smacking them with a rolling pin.
10. Dip the cooled cookies into the melted white chocolate and sprinkle some crushed espresso beans on the wet chocolate. Set aside until the chocolate sets.

How to store Soft Gingerbread Latte Cookies

You can simply store these in a lidded container at room temperature for up to 5 days for best flavor.

TIP: These are a great cookie for mailing since they keep their shape and texture for a few days without drying out!

More Gluten Free Holiday Cookies on Perry's Plate

GF Chocolate Crinkle Cookies

GF Sugar Cookies -- Roll them out and decorate how you like!

Gluten Free Ginger Cookies -- A classic, chewy molasses cookie without the espresso.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Gingerbread Latte Cookies

Yield: 36 cookies

Prep Time: 30 minutes

Cook Time: 40 minutes

Additional Time: 1 hour

Total Time: 2 hours 10 minutes

You'd never know these soft, chewy cookies were actually gluten free! Rich ginger-molasses flavor with a hint of coffee and THE best texture, they'll disappear from your holiday cookie exchange in minutes.

Print

Ingredients

• ½ cup palm shortening
• 4 Tablespoons butter, softened
• 1 ¼ cup coconut sugar or brown sugar
• ⅓ cup molasses
• 3 Tablespoons fresh grated or microplaned ginger
• 1 egg
• 2 ¼ cups Namaste Gluten Free Flour
• 3 Tablespoons instant espresso powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• ½ cup turbinado sugar, optional
• 12 ounces white chocolate, for melting
• 4 ounces chocolate covered espresso beans

Instructions

1. Beat the palm shortening and butter together in the bowl of a stand mixer or in a large mixing bowl with an electric mixer.
2. Add the coconut sugar and beat well until the mixture lightens in color, about 2-3 minutes.
3. Add the molasses, fresh ginger, and egg and beat until just combined.
4. Add flour, espresso powder, spices, baking soda, and salt. Mix on low until combined.
5. Transfer dough to the refrigerator and chill for at least 30 min and up to 24 hours.
6. When you're ready to bake, preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper.
7. If you're rolling the dough in turbinado sugar, put the sugar in a small bowl. Form dough into 1 ½ inch balls (a medium cookie scoop is handy here.)
8. Roll each dough ball in the raw sugar and place on the cookie sheet 2 inches apart.
9. Bake for 9 minutes until the edges are slightly golden and the middles are a little on the soft side.
10. Let them cool for several minutes before transferring to a wire cooling rack to cool completely.
11. Melt the chocolate chips (or melts, or chopped chocolate) in a bowl in the microwave for 20-second intervals, stirring after each one until smooth.
12. Put the espresso beans in a ziptop bag and hit/roll them with a rolling pin until coursely crushed.
13. Dip each cooled cookie into white chocolate, shake off excess chocolate and put on a parchment lined cookie sheet. Sprinkle some espresso beans on the wet chocolate. Repeat with remaining cookies. Let them sit for 20 minutes at room temperature until chocolate has set.
14. Store these in a lidded container at room temperature for up to 5 days for best flavor.

Notes

1. I highly recommend using the flour suggested in the recipe. It really provides the best results. I can't guarantee the same texture if you use a different kind of flour.
2. If you're using the frozen ginger cubes, just pop them out of their molds into a small bowl and microwave for 20 seconds to soften them up before adding to the dough.
3. If you're not a fan of white chocolate, using milk or dark chocolate would also be delicious.

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Nutrition Information

Yield 12 Serving Size 3 cookies
Amount Per Serving Calories 466Total Fat 25gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 7gCholesterol 33mgSodium 218mgCarbohydrates 59gFiber 1gSugar 56gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Soft Gingerbread Latte Cookies appeared first on Perry's Plate.

You will love this Asian Ginger Salad

You’ll dig this flavor combo – zesty lime, punchy ginger, crisp cabbage and broccoli slaw that won't get slimy after a day or two. I’ve tested salads that wilt in record time and this one stood strong.

Serve it cold, meal-prepped, or make fresh and watch it vanish. I’ll show you everything you need and give you all my best shortcuts!

Asian Cabbage Salad Ingredients

For the salad:

• Coleslaw mix -- A mixture of shredded green cabbage, red cabbage, and carrots. (Undressed) You can also use plain shredded cabbage.
• Broccoli slaw -- I love using broccoli slaw because it's sturdy and holds up well to being dressed. I also use it to bump up the veggie content in my Egg Roll In a Bowl and my Paleo Pad Thai recipes. You can use plain shredded carrots, shredded kale, shaved Brussels sprouts or simply more coleslaw mix if you prefer.
• Cooked chopped chicken -- Rotisserie chicken works well her! Or any leftover chicken you have from a previous meal. Canned chicken would also work here.
• Green onions
• Fresh cilantro
• Salted Cashews or Peanuts -- If you have a nut allergy, swap this out for sunflower seeds. Or crispy wonton strips (if you aren't avoiding gluten).

For the Ginger Salad Dressing:

• Lime
• Fresh ginger - I like to keep those frozen grated ginger cubes for quick use! If you're using them in something that isn't going to be cooked, just pop them into the microwave for a few seconds to soften them up and add them right to your recipe.
• Soy Sauce -- I like to use tamari which is gluten-free soy sauce. If you don't use any type of soy ingredients, then swap this out for coconut aminos.
• Asian Hot Sauce -- Any type of an Asian spicy condiment would work here -- sriracha and sambal oelek are my favorites. The amount in the recipe won't make it spicy, but will add flavor. If you'd like it spicy, triple that amount.
• Honey
• Neutral tasting oil -- Like avocado oil. I don't recommend using extra-virgin olive oil here because its flavor will overpower the others.

How to Make Asian Chopped Salad

1. Put the coleslaw mix, broccoli slaw, green onions, cilantro, chicken, and nuts in a large salad bowl.
2. Whisk together the dressing ingredients.
3. Toss everything together and serve!

How to make Ginger Salad Dressing

• Add all of the dressing ingredients to a small glass measuring cup. Whisk together very well.
• That's all!

Asian Chicken Salad Recipe Variations

Protein swap: Use pre-cooked shrimp or steak or go meatless with a can of chickpeas.

Veggie swap: Play with veg alternative – zoodles, carrot ribbons, and finely chopped broccoli or cauliflower would also work well.

Carb it up: Add some cooked noodles – thin spaghetti or rice noodles.

Use pre-made dressing: In a pinch, find your favorite Asian-style vinaigrette instead of making your own.

How to Serve Salad with Ginger Dressing

This salad recipe is intended to be a full meal in itself. Just divide the salad among a few bowls and eat up!

If you want something else to go with it, try serving it with some cooked grains, like brown rice, quinoa, or some roasted vegetables.

How to store Asian Salad with Ginger Dressing

Because the base of this salad is mostly cabbage and broccoli it means you can store this salad, chilled, in an airtight container for up to 3 days. These greens won't get slimy like softer types of lettuce.

More Chicken Salad Recipes on Perry's Plate

Grilled Chicken Salad -- This one has a tasty za'atar dressing and chunks of salty feta!

Chicken Salad with Vegetables -- Another rotisserie shortcut salad featuring fresh AND grilled vegetables! One of my favorites for summer.

Chicken Salad with Rotisserie Chicken -- Yep. Another with rotisserie chicken. This one is primarily chicken and a spin off of that chicken and grapes salad but with sweet apples and a honey-dijon dressing.

Summer Berry Salad -- Aside from popping fresh berries directly into my mouth, this is the next best thing. It highlights the natural freshness of summer berries with a lovely orange-vanilla dressing to add a little extra sweetness!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chinese Chop Salad (Chinese Chicken Salad Recipe)

Yield: Serves 8

Prep Time: 20 minutes

Total Time: 20 minutes

Over the years I've developed recipes specifically for the "frazzled mom" era that I'm in. I want you to have lightning fast, nourishing meals in your back pocket that your kids will actually eat. This Ginger Chicken Salad uses rotisserie chicken and pre-shredded vegetables as a smart shortcut!

Print

Ingredients

For the salad:

Toggle ingredient group

• 1 14-ounce bag coleslaw mix
• 6 ounces broccoli slaw or shredded carrots
• 2 cups chopped cooked chicken
• 3 green onions, thinly sliced
• ½ cup chopped fresh cilantro
• ⅔ cup salted cashews or peanuts

For the dressing:

Toggle ingredient group

• Juice from 1 lime (about 2 Tablespoons)
• 1 ½ Tablespoons fresh grated ginger
• 3 Tablespoons rice vinegar
• 3 Tablespoons honey
• 2 Tablespoons gluten free soy sauce
• 1 teaspoon sambal oelek or another type of Asian spicy sauce
• 6 Tablespoons avocado oil or another type of neutral-tasting oil

Instructions

1. In a large salad bowl add the coleslaw mix, broccoli salw, chicken, green onions, cilantro, and nuts.
2. In a small liquid measuring cup, whisk together all of the dressing ingredients.
3. Pour the dressing over the salad and mix well.
4. Serve immediately or store, chilled, in an airtight container for up to 3 days.

Notes

1. The sambal oelek is optional. It doesn't make the dressing spicy, but adds flavor. If you'd like a little kick, bump that measurement up to 1 Tablespoon.
2. I like using broccoli slaw because it's sturdy and stays crisp and fresh when dressed. You could also use shredded carrots, shredded kale, or shredded brussels sprouts here. Or more colesalw mix.
3. Nuts are optional, too. If there's a nut allergy you're working around you could replace it with sunflower seeds. Or crispy wonton strips or chow mein noodles if gluten isn't an issue.
4. If you don't use soy sauce, swap it out for coconut aminos and add another tablespoon. You may need to add a pinch of salt to the finished salad since soy sauce is very salty.

Nutrition Information

Yield 8 Serving Size About 1 cup
Amount Per Serving Calories 376Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 22gCholesterol 36mgSodium 526mgCarbohydrates 21gFiber 3gSugar 14gProtein 12g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Asian Chopped Salad with Ginger Dressing appeared first on Perry's Plate.

Chicken Pho is comfort-food central!

I want you to have the rewarding feeling of making a take-out worthy meal at home at a fraction of the cost. (I don’t know about you, but that kind of thing makes me feel like a badass.)

One of the nice things about this recipe is that it’s gluten free and if you’re avoiding grains, you can use zucchini noodles instead of rice noodles. I actually prefer zucchini noodles here!

What is Chicken Pho? 

Ok, first thing's first. It's pronounced "fuh". It's a Vietnamese soup that has a spiced broth, cooked chicken or steak, rice noodles, and a smattering of fresh garnishes on top.

And, unlike other soup recipes where the protein and vegetables are featured, the diva of this soup is the broth itself. Get the broth right and this soup absolutely sings. It's not hard if you find the right ingredients.

You might need a couple of things you don't already have, but don't worry. I'll talk you through it.

Does pho have soy?

Sometimes. It depends on who is making it. If you’re at a restaurant, you’ll have to ask specifically.

My recipe calls for tamari, which is a wheat-free soy sauce. If you’re avoiding soy you can swap this out for more fish sauce and some coconut aminos.

Why you'll love this Chicken Pho Recipe

Despite having to get possibly unfamiliar ingredients (which are only unfamiliar until you use them once!) this soup is really easy to make.

Honestly, the hardest part is the ridiculously short shelf life of mung bean sprouts, so you'll want to get the timing right with that.

Other than that it's a piece of cake! Just toss the chicken, broth and seasonings in the pot and let it simmer away while you prep a few toppings and noodles. Or zoodles.

Easy Chicken Pho Ingredients

• Chicken broth -- Store bought is fine, but if you want to pull an Ina Garten and use Homemade Bone Broth it'll make you feel super cheffy.
• Star anise pods -- OK, this is probably something you don't already have on hand. Nicer grocery stores usually have these in their spice section. Or you can find star anise pods on Amazon. (You can also use them in your Holiday Simmer Pots!)
• Cinnamon Sticks -- These are easy to find!
• Fresh ginger
• Fresh garlic
• Soy Sauce, Tamari, or Coconut Aminos -- Feel free to use any of these here. If you're avoiding gluten, use a gluten-free soy sauce like tamari. If you're avoiding soy, use coconut aminos.
• Fish Sauce -- Maybe another ingredient you'll have to source? Don't be scared off by the name, but don't stick your nose in the bottle and smell it either. Fish sauce provides a deeply salty flavor. Thankfully it's found in just about every grocery store I've ever seen -- in the Asian section. Use it in any of my Thai Recipes that call for fish sauce!
• Honey
• Chicken Breasts or Thighs -- I use boneless/skinless chicken, but you can use bone-in and/or skin-on. Just simmer that broth for an extra few minutes to make sure the meat is cooked all the way through. Having the bones and skin in there might make your broth a little greasy, but it'll still be delicious.
• Noodles -- I like using zucchini noodles (zoodles) here, but you can use traditional rice noodles. I like to buy flat rice noodles -- like rice "fettuccini".
• Fresh herbs -- Cilantro and basil are really great together in this soup.
• Fresh limes -- Fresh lime juice makes a difference!
• Other garnishes -- Any of these would be delicious here: mung bean sprouts, sliced jalapeños, sriracha (or another Asian chili sauce).

How to make Chicken Pho

1. Simmer the chicken, broth, and seasonings until the chicken is cooked.
2. Meanwhile, prep the noodles and garnishes.
3. Slice the chicken and strain out the whole spices and sliced ginger.
4. Assemble individual bowls of soup by adding hot broth to bowls of chicken and noodles. Top with any garnishes you like!

Easy Chicken Pho Recipe Variations

• Make it with Steak: Swap out the chicken broth for beef broth. And instead of simmering the steak, slice it as thinly as you can while it's still half frozen (Like, with a mandolin. You'll want it shaved. Or buy pre-shaved steak from your butcher.) The add the shaved steak to the steaming hot broth in your bowl to cook it to a lovely medium rare.
• Make it with Shrimp: Toss in a bunch of thawed, uncooked medium shrimp (with tails and peels removed) to the steamy broth during the last few minutes of cooking. If you plan to keep the broth steaming hot for a while, remove the cooked shrimp and add them to individual bowls so they don't overcook.
• Add more Vegetables: If you want to bump up the vegetables here, add some shredded carrots and snow peas -- both of which soften quickly in hot broth.

Chicken Pho Recipe Tips

• Simmer the broth gently. You don't want a rolling boil for 30 minutes or your chicken will end up dry. You should have small, gentle bubbles. It'll also help keep the broth clear.
• Keep the broth very hot during serving. In order to keep the soup a good temperature in your bowl you'll want to start with really hot broth. It'll cook your zoodles for you and warm the chicken back up if it has cooled completely. You'll also be adding a few cold garnishes, so you don't want to end up with cold soup quickly.
• Use fresh spices and herbs. The broth is the star player here and flavors the entire soup on its own. You'll want to use fresh ginger (not ground), whole cinnamon sticks, and fresh herbs and lime juice to get the best flavor. These are pretty inexpensive and worth a quick trip to the store.
• Don't make the rice noodles ahead of time. They stick together worse than regular pasta after they've been cooked. The broth will loosen them up, but it'll be easier if they haven't been out of their cooking liquid long when you use them.
• Use an Instant Pot or a Slow Cooker! I included instructions for both in the recipe card below.

How to serve Chicken Pho

This is a "build your own bowl" situation, which my kids really like. Put some noodles and chicken in a bowl and ladle the steamy broth over the top. It'll warm the chicken back up, make it extra flavorful, and as it sits, the zoodles (if you're using them) will get nice and crisp-tender.

Then add whatever garnishes you like! I love fresh cilantro, basil, mung bean sprouts, a squeeze of lime, and some Asian chili paste.

How to Store Chicken Pho Soup

You'll want to store the broth separate from the garnishes. You can add the zoodles and chicken to the broth for storage and reheating, but if you're using rice noodles store them separately so they don't get soggy and fall apart.

Store everything in separate lidded containers in the fridge for up to 5 days.

Easy Chicken Pho Recipe freezing instructions

If you want to freeze your leftovers, you can freeze the broth and the chicken (either separately or together) in freezer safe containers.

I like these freezer safe deli containers on Amazon. They're great for freezing soups, broths, and general leftover storage in the fridge since they stack well.

I don't recommend freezing rice noodles or garnishes. You'll want to make another fresh batch when you make the soup again.

If you have leftover zoodles you can store them frozen in a freezer safe plastic bag and thaw them before serving. They'll be softer when you add them to the soup, but still delicious.

How to reheat Pho

Thaw out the frozen broth and chicken, then transfer them to a pot and warm them up. You don't need to boil them, but make sure the broth is steamy when you serve it.

More Asian-inspired Soup recipes on Perry's Plate

If you like this Chicken Pho recipe, try another one of my Asian-inspired soup recipes!

Thai Coconut Soup - Otherwise known as Tom Kha soup, this one is a quick one with shrimp!

Thai Coconut Curry Soup - This soup has a rich curried broth and tender shredded chicken.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Easy Chicken Pho Recipe

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Looking for an easy chicken pho recipe that doesn't take all day? My short-cut version gives you all of the pho-lavors you love in under an hour! (Did I go too far?) It's delicious with zoodles or more traditional rice noodles.

Print

Ingredients

• 1 ½ pounds boneless skinless chicken breasts or thighs
• 2 ½ quarts chicken broth
• 5 star anise pods
• 2 cinnamon sticks
• 2 inch knob of ginger, sliced
• 2 garlic cloves, minced or grated
• ¼ cup gluten free soy sauce or tamari
• 1 Tablespoon honey
• 1 Tablespoon fish sauce or 1 teaspoon sea salt
• 2 medium zucchini, spiralized into zoodles or enough zoodles for 6 bowls of soup
• ½ cup chopped fresh cilantro
• ½ cup chopped fresh basil
• 2-3 limes cut into wedges
• Additional garnishes (optional): mung bean sprouts, chili garlic sauce, sliced jalapeños

Instructions

1. Add chicken to a large pot. Pour the chicken broth into the pot and add the star anise pods, cinnamon sticks, ginger, garlic, soy sauce, honey, and fish sauce/salt.
2. Bring to a boil, then reduce heat to medium-low and let it simmer gently for 30 minutes.
3. Meanwhile, prep the zucchini (if you didn't buy pre-spiralized zoodles) and gather your toppings.
4. The chicken should be cooked through and soft. Pull the meat out and slice it thinly. Use a slotted spoon or a small strainer to fish out the star anise, cinnamon sticks, ginger, and any foamy stuff that accumulated from the chicken. Discard those.
5. You can either return the cooked chicken to the broth or set it aside in a separate bowl and add it to individual bowls.
6. Make sure the broth is really hot and steamy when you serve it. Serve the soup by putting some zoodles in each bowl. Pour hot broth over the zoodles to quickly soften them. Add chicken, herbs and any garnishes you like, including a lime wedge.

Notes

1. If you'd rather not use zoodles, cook a 1 lb package of flat rice noodles in a separate pot right before serving the soup. Add the cooked rice noodles to each bowl and serve the soup as directed above.

INSTANT POT INSTRUCTIONS: In step 1, add those things to a 6 or 8 quart Instant Pot. Instead of simmering, seal the pot and cook on high pressure for 10 minutes. Wait 5 minutes before releasing the pressure manually. Serve the soup as directed in the recipe.

SLOW COOKER INSTRUCTIONS: In step 1, add those things to a 6-7 quart slow cooker. Cover and cook on low for 5-6 hours until the chicken is easy to shred. Serve the soup as directed in the recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Soeos Star Anise Pods
• 
  Red Boat Fish Sauce, 17 fl oz
• 
  San-J Tamari Gluten Free Soy Sauce, Black Bottle, 10 Ounce (Pack of 2)

Nutrition Information

Yield 6 Serving Size 1 large bowl
Amount Per Serving Calories 433Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 152mgSodium 4687mgCarbohydrates 29gFiber 5gSugar 8gProtein 52g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Easy Chicken Pho appeared first on Perry's Plate.

Quick and Easy Thai Coconut Shrimp Soup

What sets this soup apart is its balance of simplicity and depth. The lemongrass (or lemon zest swap) and fresh ginger bring aromatic brightness, while fish sauce and honey round out savory sweetness. Plus, it's naturally gluten-free, easy to customize (Instant Pot or stove top!) and feels like a cozy, homemade alternative to take out.

Serve it with cilantro, green onion, a lime wedge, and maybe your favorite spicy condiment if you’re feeling bold. Hearty enough to satisfy, yet light enough and veggie filled to keep you feeling nourished.

Thai Shrimp Soup Ingredients

This particular version has these ingredients:

• Shrimp
• Sliced mushrooms
• Garlic
• Lime
• Thai chili (optional)
• Ginger
• Fish sauce
• Honey
• Lemongrass (optional)
• Coconut milk
• Snow Peas
• Cilantro
• Chicken broth or vegetable broth

This recipe differs from Thai coconut curry soup because it doesn't contain any Thai curry paste (either red or yellow curry paste). I do have a recipe for Thai Coconut Curry Soup using red curry paste you might like, though! 

Where do I find lemongrass?

Lemongrass is a common ingredient in Thai cooking and it's becoming easier to find. It has a lemony floral flavor that's unique and delicious.

It's usually in the section with the boxed herbs. If your store doesn't have it, see if you can find lemongrass paste instead. If you still can't find it or would rather not buy it, use ½ teaspoon of lemon zest and and extra ½ teaspoon of grated ginger instead.

How do I use lemongrass?

In this recipe, you want to rough it up a bit so it releases more of its yumminess.

To do this, just lay the stalks on your cutting board with the flat side of your knife on them and hit it firmly with the palm of your hand or your fist. Do this several times, rotating the stalks a few times.

Also, remember to remove the lemongrass stalks before serving. You don't want to eat those.

How to Make Thai Coconut Soup

1. Heat the coconut oil in a large soup pot (5-6 qt) over medium-high heat. Add the mushrooms, chili, & garlic. Cook for 3-4 minutes until the mushrooms soften a little.
2. Add the broth, zest and juice from 1 of the limes, ginger, fish sauce, honey, salt, & pepper.
3. Prep the lemongrass by laying it on a cutting board. Place the flat side of your knife on the stalks and hit it firmly with the palm of your hand or fist, rotating the stalks a few times. You'll want them roughed up, but not torn apart. Add the stalks to the soup.
4. Bring the soup to a boil, then reduce the heat to a low simmer for a minute or two.
5. Stir in the coconut milk and stir until any coconut cream clumps have smoothed out. When the soup has started to bubble again, add the shrimp, snow peas, and ⅓ cup cilantro.
6. Cook for 2-3 minutes until the shrimp is just barely pink.
7. Remove the lemongrass stalks (or keep them in there to keep releasing flavor and ladle around them.

Coconut Shrimp Soup substitutions

Can I use light coconut milk?

I use full fat coconut milk in this recipe because I love the richness and creaminess it adds, but you can use light coconut milk if you like.

Fish sauce substitution

Fish sauce is a key ingredient for flavoring the broth. A couple tablespoons fish sauce helps to give the broth its distinct flavor. Red Boat is my favorite brand because, as far as I know, it's the only brand that doesn't contain sugar. (Which also makes it Whole30 compliant!)

If you absolutely don't want to use it, try using soy sauce or coconut aminos instead.

Can I use chicken instead of shrimp?

Sure! Just slice some uncooked chicken thighs or breasts really thinly and add them to the recipe when you add the broth and cook it a little longer to make sure it cooks through.

You could even use thinly sliced steak in this soup. Add it the same way as you would chicken.

Can I make Thai Soup with Coconut Milk in the instant pot or slow cooker?

I suppose, but it might actually take longer. haha.

This soup is designed to cook quickly -- just a few minutes of simmering and you're nearly there. Waiting for an Instant Pot to come to pressure and then depressurize might actually take longer.

Can I add rice noodles?

Sure! The recipe won't be low-carb or paleo friendly anymore.

If you'd like to add some noodles I'd recommend using the flat pad Thai rice noodles. 

I'd recommend cooking them in a separate pot of water so it doesn't release as much starch into your soup.

But if you're in a pinch and don't want to hassle with another pot, you can add them toward the end of cooking when the soup is hot and simmering. Add the shrimp after the noodles are finished cooking so you don't overcook them.

What to serve with Thai Coconut Soup

Serve the soup with a sprinkle of fresh cilantro, sliced green onions, a wedge of lime, and your favorite spicy Asian condiment.

How to Store Tom Kha Shrimp

When the soup cools to room temperature, store in a lidded container in the refrigerator for up to 5 days.

Can you freeze Shrimp Coconut Soup?

Yes! When the soup cools to room temperature, transfer it to a freezer safe container or storage bag and freeze for several months. I like using these deli containers on Amazon. They’re great for freezing soups, chili, broth and storing leftovers in the fridge without taking up a lot of space.

More like this Shrimp Thai Soup

Easy Paleo Pad Thai is one of our family's most favorite meals. I like to eat it with zucchini noodles, but you can use rice noodles if you like.

Quick Thai Fish Curry and Coconut Rice is a fun combination that's finished in about 30 minutes. It uses my popular Thai Spice Blend, too, which is nice to have on hand if you don't have curry paste.

Easy Thai Chicken Curry for Instant Pot is a great intro recipe to make for those having Thai food for the first time (ahem... kids you're trying to win over!) It's very mild and has familiar ingredients.

Shredded Red Curry Chicken with Slaw is another Instant Pot favorite and great for meal prep! Tender shredded chicken is flavored with bold red curry paste.

Thai Steak Kabobs with Coconut Curry Sauce is a fun one for grilling season! I love this with Coconut Rice, too. 

More Shrimp Recipes on Perry's Plate

Thai Green Curry Zoodles with Broccoli & Shrimp is another Thai inspired dish with shrimp! This recipe is a copycat version of one I had at Noodle & Co.

Paleo Thai Shrimp & Vegetable Skillet is a quick, light meal that's stir-fry like and uses my Thai Spice Blend.

Shrimp & Ramen Noodle Bowl is one of our family's favorites, too. I like to use rice ramen noodles in this one to keep it gluten free.

Grilled Shrimp Tacos with Pineapple Avocado Salsa are a tasty, quick meal for summertime when it's hot!

Tropical Shrimp Ceviche is a great option if you're nervous about using raw seafood in ceviche.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Tom Kha Shrimp (Coconut Shrimp Soup)

Yield: Serves 8

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

This quick Thai Coconut Soup (inspired by Tom Kha soup) has tender bits of shrimp and sautéed mushrooms in coconut-lime broth. And it's done in under 30 minutes!

Print

Ingredients

• 2 Tablespoons coconut oil
• 12 ounces sliced cremini or baby Bella mushrooms
• 1 Thai chili, serrano chili, or small jalapeño, seeded and chopped
• 3 cloves garlic
• 2 limes, divided
• 1 ½ quarts chicken or vegetable broth
• 2-inch knob of fresh ginger, finely grated (about 2 Tablespoons)
• 3 Tablespoons fish sauce
• 1 Tablespoon honey
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 3-inch pieces of lemongrass or 2 teaspoons lemongrass paste
• 1 14-ounce can coconut milk
• 1 pound medium shrimp, peeled and tails removed
• 1 cup fresh snow peas
• ⅓ cup fresh chopped cilantro, plus more for garnish
• 3 green onions, thinly sliced

Instructions

1. Heat the coconut oil in a large soup pot (5-6 qt) over medium-high heat. Add the mushrooms, chili, & garlic. Cook for 3-4 minutes until the mushrooms soften a little.
2. Add the broth, zest and juice from 1 of the limes, ginger, fish sauce, honey, salt, & pepper.
3. Prep the lemongrass by laying it on a cutting board. Place the flat side of your knife on the stalks and hit it firmly with the palm of your hand or fist, rotating the stalks a few times. You'll want them roughed up, but not torn apart. Add the stalks to the soup.
4. Bring the soup to a boil, then reduce the heat to a low simmer for a minute or two.
5. Stir in the coconut milk and stir until any coconut cream clumps have smoothed out. When the soup has started to bubble again, add the shrimp, snow peas, and ⅓ cup cilantro.
6. Cook for 2-3 minutes until the shrimp is just barely pink.
7. Remove the lemongrass stalks (or keep them in there to keep releasing flavor and ladle around them.
8. Cut the remaining lime into wedges. Serve the soup with a sprinkle of fresh cilantro, sliced green onions, a wedge of lime, and your favorite spicy Asian condiment (if you want :)).

Notes

1. If you can't find fresh lemongrass or lemongrass paste, use ½ teaspoon of lemon zest and an extra ½ teaspoon grated ginger.
2. If you can find galangal, use that in place of fresh ginger for a more authentic Thai taste.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Thai Shrimp Coconut Soup appeared first on Perry's Plate.

If I had to choose just one kind of Christmas cookie to make during December it would be these chewy gluten free ginger cookies. Chewy ginger molasses cookies are one of my all-time favorites!

Jump Start Your Labor Cookies

This recipe is a mash up of the super chewy delicious molasses cookies my mom made when I was a kid and a recipe for "Jump Start Your Labor" cookies I came across several years ago -- but made gluten free. They're soft and chewy and everything I love in a ginger molasses cookie!

In case you're wondering... these cookies did not, in fact, jump start my labor. I tried to give kid #3 a little nudge and ate a dozen of those cookies. The result was a massive amount of heart burn and zero baby. 

The good thing about that experience is that I realized how much I LOVE bold, spicy ginger molasses cookies! Adding lots of fresh ginger and a touch of cayenne to these cookies is a fun surprise and gives them a nice, mellow burn.

If the cayenne freaks you out, just omit it. They've got enough kick with the fresh ginger and all of those spices as it is!

How to grate fresh ginger

My favorite way to grate fresh ginger is to store it in the freezer and use a microplane grater! It's much easier to grate frozen ginger and there will be less waste since your fresh ginger will be preserved in the freezer. It's one of my favorite kitchen hacks.

More recently I've been buying frozen crushed ginger cubes because they're so convenient! I just pop them out of the molds and microwave them for 15-20 seconds until theyre thawed before adding them to the cookie dough.

If you use a Microplane grater to grate fresh ginger, you might not need as much flour in your cookie dough. I added an extra ¼ of flour because the frozen ginger is more moist. The recipe will guide you through this to make sure the ginger cookie dough is the right consistency.

Ingredients for gluten free ginger molasses cookies:

All of these ingredients are easy to find at your grocery store. If you do a lot of gluten-free baking, you might already have most of these on hand:

• Palm oil shortening (I use this instead of vegetable shortening for health reasons, but you can use vegetable shortening if that's what you prefer)
• Butter
• Coconut sugar or brown sugar
• Molasses
• Egg
• Fresh ginger
• Cinnamon, ground ginger, ground cloves
• Baking soda
• Salt
• Gluten-free flour blend
• Turbinado sugar or raw sugar for rolling (optional)
• Chocolate chips or melts for drizzling/dipping (optional)

How to make these gluten free Christmas cookies

It's pretty straightforward like a typical cookie recipe -- cream the fat and sugar REALLY well, then add the rest of the wet ingredients. 

I just toss the dry ingredients in at once and blend slowly instead of using a separate bowl to whisk them together.

Chilling the dough is a super important step, too! It allows the gluten free flour blend to absorb the moisture in the dough and create a great, chewy texture and not spread too much in the oven.

Rolling the dough balls in raw or turbinado sugar and dipping the finished cookies in white or dark chocolate is optional.

FAQs

Best kind of gluten free flour for gluten free ginger cookies?

My favorite blend to use for gluten free cookies is Namaste gluten free flour blend. I buy it at our Costco, but you can also find Namaste flour on Amazon.

If you already have a gluten free flour blend that contains xantham gum that works well for you in cookies, it would probably work well here.

Can I use all butter instead of shortening?

Yep. The cookies might spread a little more in the oven (be sure to chill the dough well so they don't spread TOO much). They also won't be quite as chewy, but they'll still be soft and delicious.

Do I have to roll the cookie dough balls in sugar?

Nope. This is also optional. I like to do it because it gives them more texture and a little sparkle. 

Can I use brown sugar instead of coconut sugar?

Sure! Feel free to use an equal amoun of brown sugar.

I used coconut sugar because it's a natural sweetener and has a lower glycemic index. It has a similar caramel-like taste as brown sugar and swaps out well in recipes like this.

It also creates a chewy texture, somtimes moreso than brown sugar, like in this recipe: Gluten Free Peanut Butter Oatmeal Cookies.

Can I use blackstrap molasses in these cookies?

I wouldn't. I tested these with unsulphured molasses and can't guarantee the outcome if you use blackstrap molasses.

Cayenne? WHY?

The fresh ginger adds a bolder ginger flavor and a slight touch of heat to these cookies, but if you'd like a little more, add some cayenne.

Cayenne was included in the original "Jump Start Your Labor Cookies" and I fell in love. These aren't slightly spiced molasses cookie recipe, it's a bold one.

Do I have to chill the cookie dough?

YES. Don't skip this step. Chill the dough for at least 30 minutes, up to 24 hours.

This helps the gluten free flour fully integrate into the dough and the texture of the cookies will turn out better. It'll also help the dough not spread so much in the oven -- especially if you use all butter instead of combination of butter and shortening.

Ginger Molasses Cookies vs Gingersnaps

Gingersnaps are usually crispy cookies whereas ginger cookies or molasses cookies are usually denser and chewy. 

I like to buy gingernaps at the store to grind up for pie crusts, but prefer chewy molasses cookies if I want to simply eat one.

More Gluten-Free Christmas Cookie Recipes

Here are a few more of my favorite gluten free cookies and bars to make for the holidays! Some are simply gluten free, others are grain-free and paleo-friendly.

Gluten Free Peanut Butter Oatmeal Cookies

Gingerbread Latte Cookies

Gluten Free Chocolate Crinkle Cookies

Gluten Free Apple Cookies with Maple Glaze

Paleo Cranberry Orange Bars

Paleo Chocolate Chip Fudge Bars

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chewy Gluten Free Ginger Cookies

Yield: 1 dozen large cookies or 20-24 small

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

These delicious chewy ginger molasses cookies are gluten free AND sweetened with coconut sugar! They're bold in flavor, too, having both ground AND fresh ginger. Want them extra spicy? Add a touch of cayenne! The coarse sugar coating and chocolate drizzle are optional, but makes them extra festive.

Print

Ingredients

• ½ cup palm shortening
• 4 Tablespoons butter, room temperature
• 1 ¼ cup coconut sugar
• ⅓ cup molasses
• 3 Tablespoons fresh grated or microplaned ginger
• 1 egg
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• ¼ teaspoons cayenne pepper (optional)
• 2 ¼ cups gluten free flour blend (see note)

Optional:

Toggle ingredient group

• ½ cup raw turbinado sugar, for rolling

Instructions

1. Beat the palm shortening and butter together in the bowl of a stand mixer or in a large mixing bowl with an electric mixer. Add the coconut sugar and beat well until the mixture lightens in color, about 2-3 minutes.
2. Add the fresh ginger, molasses, and egg and beat until just combined. Add spices, baking soda, salt, and 2 cups of flour. Mix on low until combined. If the dough looks especially wet and sticky, add the extra ¼ cup of flour. It should be sticky, but not wet or goopy.
3. Transfer dough to the refrigerator and chill for at least 30 min and up to 24 hours.
4. When you're ready to bake, preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper.
5. If you're rolling the dough in raw sugar, put the sugar in a bowl. Form balls about the same size as a golf ball or two scoops from a small cookie scoop. Roll each dough ball in the raw sugar and place on the parchment.
6. Space out the dough balls 3 inches apart because they'll spread and create large cookies. I wouldn't put more than 5 on a cookie sheet.
7. Bake for 9 minutes until the edges are slightly golden and the middles are a little on the soft side. I like to hit the pan hard on the counter after taking them out of the oven so they fall quickly and create ripples on the edges.
8. Let them cool for several minutes before transferring to a wire cooling rack to cool completely. Taste and texture is best when they've completely cooled off or even the next day. They'll soften after they've been stored in an airtight container for a few hours.

Optional Chocolate Dipping Instructions:

• Melt 1 ½ cups of dark or white chocolate chips or melts in a small bowl in 20-second increments in the microwave, stirring after each one.
• Use a fork to drizzle some chocolate over the cookies or dip them halfway into the chocolate.
• Lay them on a parchment lined baking sheet to set (chilling helps this go more quickly). Add some holiday sprinkles while the chocolate is stil wet if you prefer.
• If you use white chocolate, I recomment using chocolate melts, almond bark, ghirardelli, or guittard white chocolate chips. I've used Lily's white chocolate chips successfully, too, if you're looking to reduce the amount of sugar even further.

Notes

1. I use Namaste gluten free flour for cookies with great results. If you have a different blend you prefer, use that. Just make sure your blend contains xantham gum so the cookies don't fall apart.
2. If you'd rather use all butter instead of palm shortening, go ahead. The cookies might spread more in the oven and might not be as chewy as when you use shortening, but they'll still be tasty.
3. You can use all brown sugar in place of the coconut sugar if you prefer. I like using coconut sugar because it has a lower glycemic index than white or brown sugar and it makes the cookies more chewy.
4. I like to add the cayenne for an extra touch of heat, but omit it if you don't want that.
5. I prefer making 12 large cookies, but you can make 20-24 smaller ones if you like.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Namaste Foods Gluten Free Organic Perfect Flour Blend, 48 Oz
• 
  Dark Chocolate Chips by Lily's | Stevia Sweetened
• 
  White Chocolate Style Baking Chips By Lily's Sweets | Stevia Sweetened
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 12 Serving Size 1 large cookie
Amount Per Serving Calories 346Total Fat 14gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 4gCholesterol 26mgSodium 190mgCarbohydrates 54gFiber 1gSugar 35gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Chewy Gluten Free Ginger Cookies appeared first on Perry's Plate.