This week’s meal plan brings big flavor without making it feel complicated. From miso-glazed salmon and pesto chicken to a cheesy street corn casserole, slow cooker meatballs, and crispy Parmesan chicken, every night has something different to look forward to.
This Week’s Meal Plan Has Your Back
This week starts fresh with salmon, moves into two easy chicken dinners, and gives you a hands-off slow cooker meal before finishing with crispy Parmesan chicken and zucchini. It’s a flavorful lineup with plenty of variety, but nothing feels too difficult for a weeknight.
This plan includes five dinners that feed 4–6 people, with a mix of seafood, chicken, casserole, and slow cooker comfort food. Some nights are fresh and lighter, while others are cheesy, crispy, or extra cozy.
Miso Glazed Salmon
4.72 from 25 votes
Better than at your favorite restaurant, this miso-glazed salmon is sweet, savory, and full of flavor. It cooks with a delicious caramelized miso glaze on the outside and stays flaky and moist in the middle. You are going to love everything about this recipe!
No, it doesn’t make life perfect, but it does keep me from panic-ordering pizza at 6 p.m., and honestly, that’s a win.
It saves money: I’m not just wandering the aisles grabbing random things that will eventually go bad.
It saves my brain: I don’t even have to think about what to make for dinner, it’s already planned!
It keeps us eating real food: When the plan’s in place, I’m way less likely to hit the drive-thru.
Each weekly plan comes with a free printable grocery list that’s already measured and organized for you. Just print it out, head to the store, and enjoy feeling way more on top of life than you did five minutes ago! If you want more options, you can browse all my other weekly meal plans here.
I stick to planning dinners Monday through Friday. Weekends are for winging it, relaxing, or grabbing something fun. If you’ve got leftovers, pop them in an airtight container and save them for when the week gets busy.
from The Recipe Critic https://ift.tt/xzyZFoq
Sticky apricot chicken is crispy, saucy, and loaded with sweet and savory flavor. Golden chicken pieces are tossed in a glossy apricot sauce with garlic, ginger, soy sauce, and a touch of chili paste. Ready in just 30 minutes!
The Sauce is the Whole Point
Sticky and Glossy: Apricot preserves create a thick sauce that clings to every crispy piece.
Better Than Takeout: You get a bold, sweet, and savory flavored dish in just 30 minutes.
Not Too Spicy: Chili garlic paste balances the sweetness without adding much heat.
Sticky Apricot Chicken Ingredients
Chicken: Boneless skinless chicken thighs can also be used!
Oil: Use canola oil or vegetable oil.
Cornstarch: The secret to coated chicken that absorbs the sauce!
Ginger Paste: I love using jarred ginger paste in sauces! Feel free to use freshly grated ginger if you prefer.
Garlic Chili Paste: I use the brand Sambal Oelek with the green lid! It doesn’t make it spicy; my kids don’t know it’s in there. It completes the flavors in the sauce!
How to Make Sticky Apricot Chicken
This sticky apricot chicken comes together quickly, so have the sauce ingredients ready to go before you start frying the chicken. When it’s ready, I recommend serving it with white rice, Air Fryer Green Beans, and crispy egg rolls.
Coat: Add the chicken pieces and garlic salt to a large zip-top bag. Crack the egg over the chicken, seal the bag, and massage it until the chicken is evenly coated.
Add: Pour the cornstarch into the bag. Seal and shake well until every piece is completely coated.
Cook: Heat the oil in a medium skillet over medium high heat. Add the chicken and cook for 7–8 minutes, stirring occasionally, until browned and cooked through. Transfer it to a plate and set aside.
Sticky Sauce: Whisk together the apricot jam, garlic, ginger paste, soy sauce, brown sugar, and chili garlic paste.
Thicken the Sauce: Pour the sauce into the pan and cook over medium high heat for 1–2 minutes, until bubbly and slightly thickened.
Coat and Serve: Return the chicken to the skillet and toss until completely coated in the sauce. Garnish sticky apricot chicken with sliced green onions and red pepper flakes, then serve over rice.
Alyssa’s Pro Tip
Use a Ziploc Bag: Trust me on this! The BEST and easiest way to coat the chicken with cornstarch is with a Ziploc bag. Shake well to separate and coat each piece of chicken.
Must Have Tools For This Recipe
Large Ziploc Bag: Makes it easy to evenly coat every piece of chicken.
Large Skillet: Gives the chicken enough room to brown.
Whisk: Smoothly combines the apricot sauce ingredients.
1½poundsboneless skinless chicken breastcut into 1 inch pieces
1largeegg
¼teaspoongarlic salt
1cupcornstarch
½cupcanola oilfor frying
Apricot Sauce
1cupapricot jam or preserves
1cloveminced garlic
1teaspoonginger paste
2tablespoonslow-sodium soy sauce
3tablespoonsbrown sugar
1tablespoongarlic chili pastesambal oelek
sliced green onions and red pepper flakesoptional for garnish
Instructions
Place 1½ pounds boneless skinless chicken breast pieces in a large Ziploc bag. Sprinkle the chicken with ¼ teaspoon garlic salt. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken.
Add 1 cup cornstarch on top of the chicken. Seal the bag and shake to coat the chicken well.
In a medium-sized skillet over medium-high heat, add ½ cup canola oil. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.
In a medium-sized bowl, whisk together 1 cup apricot jam or preserves, 1 clove minced garlic, 1 teaspoon ginger paste, 2 tablespoons low-sodium soy sauce, 3 tablespoons brown sugar, and 1 tablespoon garlic chili paste.
Returning to the skillet, add the sauce. Heat over medium-high heat for 1-2 minutes until the sauce is bubbly and slightly thickened.
Add the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sliced green onions and red pepper flakes, if desired. Serve over rice and enjoy!
Notes
Leftover and Reheating Instructions
Storage: Store leftovers in an airtight container and refrigerate for 3-4 days.
To Reheat: Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.
Chinese lemon chicken is lightly fried until golden , then baked in the sticky homemade sauce packed with bright lemon flavor. Make a full take-out-style meal at home with my easy fried rice , cream cheese wontons , and chow mein ! When Life Hands You Lemons Make This Chicken That sticky lemon sauce: It has the perfect balance of sweet, tangy, and savory flavors. Better than takeout: You get tender chicken and plenty of homemade sauce in every bite. Simple ingredients: Everything is made with easy ingredients you can find at the grocery store. A Reader’s Review Oh gosh delicious and nothing easier. Thank you for the wonderful food. Carol Ingredients for Lemon Chicken Chicken: Use boneless skinless chicken thighs if you prefer! Oil: Vegetable oil or canola oil is best! Add more if needed for frying. Lemon Juice: Fresh lemon juice is best! Bottled can also work. Lemon Zest: This is a MUST ! It gives the sauce the pe...
