Miso Ginger Meatballs

Miso Ginger Meatballs are little bombs of umami flavor perfect for adding protein to any meal or serving as a delicious appetizer. Made using just 8 ingredients and baked in the air-fryer or oven, these meatballs are quick to whip up and great for meal prep, if that’s your thing. You may consider doubling the recipe if you’re feeding a larger family or adding them to lunches for the week, as this recipe makes approximately 15 meatballs.

Ingredients needed to make Miso Ginger Meatballs

As mentioned, you only need 8 ingredients to make these meatballs, and many of them are pantry staples. Here’s the list:

  • 85/15 grass-fed ground beef
  • Fresh garlic
  • Fresh ginger
  • Soy sauce or tamari
  • Rice vinegar
  • White miso
  • Salt
  • Black pepper
  • Scallions (optional, for serving)

Tools used to make Miso Ginger Meatballs

To make these meatballs, you’ll really only need a few kitchen tools. The mandatory items you’ll need are as follows: cutting board, sharp knife, measuring spoons, mixing bowl, and an air fryer OR rimmed baking sheet (if using oven method). If you’d like to make your life slightly easier, I’d also recommend a #40 cookie scoop (this fits about 1 1/2 tbsp) to make sure each meatball is the same size, as well as a microplane or citrus zester for grating the garlic and ginger. Both of those items are completely optional, however. That’s all you need to make delicious meatballs in no time!

How to make Miso Ginger Meatballs

This recipe is as simple as combining all the ingredients, shaping the meatballs, and baking. It’s really that easy. No eggs, no breadcrumbs, no fuss. There is one caveat, which is that you really should use 85/15 ground beef. The fat ratio is very important to achieving juicy meatballs without adding extra ingredients, so don’t go any leaner than that ratio. I beg!

If using an air-fryer, I like to line the basket with parchment and bake the meatballs in two batches so they get nice and crispy outside while staying juicy inside. Adding all the meatballs at once would make for a crowded air-fryer and soggy, not crispy meatballs. If using the oven method, it’s helpful to line the baking sheet with parchment to minimize sticking, but you could also just spray your pan very well to avoid this issue.

Once baked, I let them cool slightly before topping with scallions (and sometimes cilantro) and devouring. They’re so delicious!

Looking for other make-ahead recipes for meal prep and beyond?

Try these ideas from The Ardent Cook!

Buffalo Chicken Tacos with Celery Salsa

Instant Pot Lemongrass Pork Bowls

Harvest Kale Salad with Butternut Squash, Blue Cheese, and Golden Raisins

Recipe Ingredients

1lb 85/15 ground beef

2 cloves garlic, minced or grated

½ inch piece ginger, minced or grated

1 tbsp soy sauce 

1 tsp rice vinegar

3 tbsp white miso

½ tsp salt

½ tsp black pepper

Scallions, optional, for serving

Recipe Instructions

  1. Preheat the air-fryer or oven to 400 degrees Fahrenheit. Line the air-fryer basket or sheet tray with parchment paper.
  2. Combine all ingredients except scallions in a mixing bowl and mix thoroughly. Using a #40 cookie scoop, or a large spoon, scoop approximately 1 1/2 tbsp of the meat mixture into your hands and roll to form a meatball. Repeat until all the meatballs are formed.
  3. If air-frying, bake the meatballs in two batches. Lower the temperature on the air-fryer to 390 and cook for 9 minutes, then repeat with the second batch.
  4. If baking, add the meatballs to the prepared sheet tray and bake for 15-20 minutes, or until internal temperature reaches at least 155 degrees and the meatballs are beginning to brown on the outside.
  5. Garnish with sliced scallions, if desired, and serve hot. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Honey Sesame Chicken with Broccoli

I absolutely love all things Chinese food, but when we transitioned to a gluten-free way of eating it ruled out a lot of take-out options. Unfortunately, soy sauce and other soy products contain wheat, and they’re hidden in a lot of dishes. I’ve learned a lot about how to balance the intricate flavors of what we consider “Chinese” cooking (and I’ve still got A LOT to learn about the legit, authentic, traditional recipes), and and I’m pretty proud of how this dish turned out. The combination of the punchy garlic and ginger paired with the sweet honey and earthy toasted sesame oil is mind blowing, plus the dish is pretty healthy! Let’s make it!

Ingredients needed to make Honey Sesame Chicken with Broccoli

All the ingredients used in this dish are ones I pull out constantly when I’m making anything Asian-inspired. If you love Asian flavors and cook them at home frequently, I would highly recommend stocking up on some of these ingredients to ensure your meals are tasting as true-to-flavor and balanced as possible! Here’s everything you’ll need:

Tools used to make Honey Sesame Chicken with Broccoli

This take-out-inspired dish is wonderful because it requires very basic kitchen equipment. You’ll need the following items: a cutting board, a sharp chef’s knife, a medium pot with lid, a medium-large skillet, a pair of tongs, and a jar with lid OR a medium mixing bowl with a whisk. There are also a few optional kitchen tools that helped make this meal happen quickly, which are a microplane and a force juicer, although the dish can still be successfully made without those items.

How to make Honey Sesame Chicken with Broccoli

This dish happens rather quickly, so I find it’s helpful to have most of your ingredients measured out ahead of time. You’ll begin by cutting your chicken breast into thin 1/4-1/2 inch strips and coating them in a mixture of tapioca starch (this helps our chicken get a nice crispy sear), ground ginger, ground turmeric, and garlic powder. Once your skillet is heated, sear the chicken on both sides. You may need to work in batches to do this in order to avoid crowding the pan. While the chicken sears, steam the broccoli and make the sauce.

I love to make this sauce in a mason jar with a lid so I can just dump everything and shake to mix. However, if you don’t have a mason jar, it works perfectly well to mix everything in a bowl with a whisk. Either option is perfect!

Once all the chicken has been seared, return it all to the skillet and pour in the sauce. The honey will help create a delicious, thick sauce that coats all of the pieces of chicken. You’ll let the sauce simmer with the chicken for a few minutes, toss in the steamed broccoli, and garnish with fresh lime juice, cilantro, and more sesame seeds! Serve it over rice, rice noodles, or eat it as-is. It’s so delicious!

Looking for other Asian-inspired dishes?

Try these recipes from The Ardent Cook

Instant Pot Lemongrass Pork Bowls

Ponzu Greens and Grains Bowl

Aromatic Chicken Meatball Curry

Recipe Ingredients

1.5lbs boneless, skinless chicken breast, thinly sliced

2 ½ tbsp tapioca starch

1 tsp ground ginger

1 tsp ground turmeric

½ tsp garlic powder

2 cups fresh broccoli, cut into florets

3 tbsp avocado oil, divided (1 for searing chicken, 2 for sauce)

2 tbsp toasted sesame oil

¼ cup coconut aminos or low-sodium soy sauce

3 tbsp rice vinegar

¼ cup honey

1 tbsp sriracha, more or less to taste

1 tbsp raw sesame seeds

1-inch knob fresh ginger, grated or finely minced

2 cloves fresh garlic, grated or finely minced

Juice of 1 lime

Cilantro, for serving

Sesame seeds, for serving

Recipe Instructions

  1. Cut the chicken into thin strips, each about 1/4-1/2 inch thick. Combine the tapioca, ground ginger, ground turmeric, and garlic powder and coat the chicken in the mixture.
  2. Heat 1 tbsp of the avocado oil in a skillet over medium heat and sear the chicken, working in batches if necessary. While the chicken sears, steam the broccoli until fork-tender, about 5 minutes.
  3. While the chicken and broccoli are cooking, make the sauce. In a mason-jar with a tight fitting lid OR a mixing bowl, combine the remaining 2 tbsp avocado oil, sesame oil, coconut aminos, rice vinegar, honey, sriracha, sesame seeds, fresh ginger, and fresh garlic. Shake or whisk to thoroughly combine.
  4. When the chicken is seared, return all of it to the skillet and pour in the sauce. Lower the heat and simmer the sauce with the chicken until the chicken is cooked-through and the sauce has thickened slightly, another 5 minutes. Stir in the lime juice.
  5. Add the steamed broccoli, then stir once more to coat everything in the sauce. Garnish with fresh chopped cilantro and more sesame seeds. Serve hot over rice or rice noodles! Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Green Curry Chicken Tacos

Curry of any kind is one of my favorite foods and I truly think I could eat a variety of curry every night for dinner. In an effort to change it up from the usual protein, vegetables, curry sauce, and rice, I thought I’d give a curried taco recipe a go and BOY am I glad I did. This easy green curry chicken comes together in under 15 minutes in the Instant Pot, then gets stuffed into a delicious soft tortilla and topped with a few effortless garnishes. So easy and SO flavorful- let’s make ’em!

Ingredients needed to make Green Curry Chicken Tacos

Here’s everything you’ll need to make Green Curry Chicken Tacos:

Tools used to make Green Curry Chicken Tacos

These chicken tacos come together fastest and easiest when you use a pressure cooker, such as the Instant Pot. If you don’t have one, you can also cook the chicken in the oven using a covered Dutch oven, but be prepared that this method takes significantly longer. In addition to the Instant Pot, you’ll need the following tools:

How to make Green Curry Chicken Tacos

The entire process takes about 30 minutes start-to-finish when you factor in the time it takes the Instant Pot to pressurize and depressurize. You’ll start by mincing or grating your garlic and ginger and cutting each chicken breast in half crosswise. Place the chicken, garlic, ginger, curry paste, and coconut milk in the instant pot and stir until roughly combined. Set the Instant Pot to manual high pressure and set the timer to 11 minutes. Let the Instant Pot do its magic while you prepare the toppings.

Finely chop the cilantro and set aside. In a small, dry skillet, toast the cashews over medium-low heat until lightly browned and fragrant. Transfer to a cutting board and roughly chop them.

Once the chicken has finished cooking, allow the Instant Pot 5-7 minutes of natural release, then carefully open the valve to quickly release the rest of the pressure. Using tongs, place the chicken onto the cutting board (you could also do this in a large mixing bowl) and shred using two forks. Turn the Instant Pot to sauté and allow the sauce to simmer for about 10 minutes to reduce and thicken. Return the chicken to the pot to soak in the curry sauce.

Warm your tortillas over the flame of your gas stove, or in the same dry skillet that you toasted the cashews in. Place the chicken into each tortilla, then top with the cilantro, cashews, and a little sriracha if desired. Enjoy!

Looking for other quick and easy recipes?

Instant Pot Lemongrass Pork Bowls

Herbed Chicken Tortellini Soup

Roasted Apricot Chicken

Recipe Ingredients

2-3lbs boneless, skinless chicken breast (3 medium breasts)

1-inch knob ginger, minced or grated

3 cloves garlic, minced or grated

3oz green curry paste, such as Mike’s Organic Curry Love

1 13.5oz can full-fat coconut milk, unsweetened

Small (taco-sized) tortillas, any variety, or jicama wraps

1/2 cup raw cashews

Sriracha, for serving

Cilantro, roughly chopped, for serving

Salt and pepper, to taste

Recipe Instructions

  1. Cut each chicken breast in half crosswise. Place chicken, ginger, garlic, curry paste, and coconut milk into the bowl of the Instant Pot. Turn the Instant Pot to Manual, then High Pressure, and set the timer for 11 minutes. Let the Instant Pot do its work, then allow for 5-7 minutes of natural pressure release before carefully opening the valve to quick-release the remaining steam. **If using oven method, preheat the oven to 325 degrees Fahrenheit and add above ingredients to a large Dutch oven with a tight-fitting lid, then bake for 1-1.5 hours until the chicken easily shreds with a fork.**
  2. Meanwhile, prepare the toppings for the tacos. In a small, dry skillet, toast the cashews over medium-low heat until golden in color and fragrant. Transfer to a cutting board and roughly chop, then set aside. Roughly chop the cilantro, then warm the tortillas in the same skillet that you toasted the cashews in. Alternatively, you may char the tortillas over the open flame if you have a gas stove.
  3. Remove the chicken from the Instant Pot and shred using two forks. Turn the pot to the sauté feature and let the curry sauce simmer for 10 minutes or so, until reduced and slightly thicker. Season the sauce with salt and pepper to taste. Return the chicken to the sauce.
  4. Assemble the tacos. Place a serving of chicken into each tortilla, then top with the cilantro, cashews, and sriracha, if desired. Serve immediately!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Instant Pot Lemongrass Pork Bowls

Now that I finally bit the bullet and bought an Instant Pot (albeit I got it for half price on Facebook marketplace), I truly can’t believe I lived without one. It’s not that it can do anything magical that I can’t do in a pot on the stove, it’s just the fact that it goes so. much. faster. What would normally take over 2 hours takes like…. 15 minutes?!

I will admit I was extremely nervous to use this. Something about the pressure had me totally wigged out, like I’d open the lid and pork would shoot across my kitchen. Let me state this disclaimer: as long as you allow for 10 minutes of natural release (or longer, if you’re doing something else), you will be completely fine to let the remaining pressure release via the quick release function. If you don’t know what I’m talking about, continue reading this recipe, which will explain everything.

These Instant Pot Lemongrass Pork Bowls are loaded with bright flavor from the lemongrass and fresh veggies. They are customizable based on the vegetables you have on hand and it’s easy to swap out the brown rice base for whatever base you want. If I can give you one tip, it would be to absolutely make the easy pickled red onions. They totally make this dish in my opinion, and they only require a little bit of forethought and prep work to have homemade pickled red onions for days.

I hope you enjoy this recipe as much as I do, and I look forward to sharing more Instant Pot recipes with you all in the future!

Ingredients needed to make Instant Pot Lemongrass Pork Bowls

These bowls are made using lots of fresh ingredients, which is one of the reasons I love them. The recipe includes amounts for 4 servings, so this is great for a small family or to have prepped leftovers for later in the week. You can always halve the amounts listed in the recipe if you only want 2 servings! Here’s what you’ll need:

  • Brown rice
  • Pork tenderloin
  • Fresh garlic
  • Lemongrass paste
  • Shredded carrots
  • Cucumber
  • Pickled red onion
    • Red onion
    • Red wine vinegar
    • Sugar
    • Salt
  • Jalapeno
  • Cilantro
  • Sesame Chili Vinaigrette

Tools used to make Instant Pot Lemongrass Pork Bowls

As the title of the recipe suggests, you need an Instant Pot to make this recipe in the time specified. If you don’t mind spending a little extra time, you could also do the pork in the oven roasted low and slow to get it to the perfect shredded consistency. I’d highly recommend the IP version, however, to make this a quick weeknight meal. Other than the Instant Pot, you’ll need a large cutting board, sharp chef’s knife, small saucepan, mixing bowl, measuring cups and spoons, and a whisk.

How to make Instant Pot Lemongrass Pork Bowls

The majority of the work for these bowls happens behind the scenes in the Instant Pot, which is great. To start, you’ll want to make your pickled red onions so they have time to cure while the rest of the meal cooks. Bring the vinegar, salt, and sugar to a boil and stir until everything has dissolved. Pour over the sliced red onions in a glass jar or tupperware container, and set aside.

Next, sear the pork on all sides using the sauté feature on the IP. You may need to work in batches to avoid crowding, then you’ll transfer the seared pork back into the pot along with the garlic, lemongrass paste, water, and a little salt and pepper. Set it to manual high pressure, then set the timer for 32 minutes. Keep in mind the whole thing will take longer than 32 minutes, as the pot needs time to pressurize as well as time to naturally release after cooking. Total time in the pot is about 50-60 minutes.

If you don’t have an Instant Pot, you can easily make the pork in the oven. Simply follow the steps above to sear the pork, then roast in a Dutch oven (or similar oven-safe pot with a tight-fitting lid) at 350 for 1-2 hours, until the pork shreds very easily.

While the pork cooks, you’ll thinly slice all of the vegetables and cook the rice (if not cooked ahead of time). You can also make the dressing- simply combine all the ingredients and whisk until mixed. Once the pork is finished, shred it using two forks and toss it back in with the juices, then assemble. Layer the rice, shredded pork, sliced veggies, and fresh cilantro, if using, then drizzle all over with the sesame chili vinaigrette. Easy as that!

Looking for other easy weeknight bowls?

Try these other recipes from The Ardent Cook!

Curried Pumpkin Chickpeas with Cucumber Raita

Harvest Steak and Goat Cheese Bowls

Ponzu Greens and Grains Bowl

Recipe Ingredients

2 cups brown rice or quinoa, cooked

2 pork tenderloins, about 2-2.5lbs total

½ cup water 

4 cloves garlic, minced

¼ cup lemongrass paste

1 cup shredded carrots 

1 cup thinly sliced cucumber

½ cup pickled red onion

  • one medium red onion, thinly sliced
  • 1 cup red wine vinegar
  • 2 tbsp sugar
  • 1 tbsp salt

1 jalapeno, seeded and thinly sliced

½ cup cilantro, finely chopped, packed 

½ cup sesame chili vinaigrette

  • ¼ cup rice vinegar
  • 1 tsp honey
  • Juice of ½ lime
  • ¼ tsp ground ginger
  • ½ tsp sesame seeds
  • ¼ tsp toasted sesame oil
  • ¾ tsp chili garlic sauce (or sriracha)
  • ¼ tsp salt

Recipe Instructions

  1. Make the pickled red onions. Thinly slice onion and add to a large pickle jar or heat-safe container. Bring the vinegar, salt, and sugar to a boil, stirring until sugar has dissolved. Let cool for 3 minutes, then pour over the onions to cover. Set aside.
  2. Cut the two tenderloins into 2-3 equal pieces and season on all sides with salt. Turn instant pot to the normal sauté function and sear pork. You may need to work in batches. 
  3. Once seared, transfer the pork to a plate and add the lemongrass and smashed garlic. Stir for 30 seconds or so, until very fragrant, then add water to deglaze the pot. Add the pork back in and set to manual high pressure, then set the timer for 32 minutes. Allow for natural pressure release for 10 minutes, then quick release to completely depressurize the instant pot.
  4. Shred the pork using two forks, then return it to soak in its juices. Assemble the bowls by dividing the ingredients amongst four servings. I like to have a bowl each for dinner, then have two leftover for our lunches the next day. Layer the rice, shredded pork, sliced veggies, pickled red onions, and cilantro (if using). Drizzle all over with the sesame chili vinaigrette and enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Curried Pumpkin Chickpeas with Cucumber Raita

Curried Pumpkin Chickpeas with Cucumber Raita is literally comfort in a bowl. I know you may be thinking, “I’ve definitely seen other food bloggers with recipes for curry chickpeas,” and you’re right! However, none of them are as good as mine. I say that humbly, but also based in fact. Many other recipes I came across when doing research for this recipe included hard-to-find spices (which aren’t practical for all home cooks), added water when the recipe doesn’t really need any, and so on. The balance of flavor, heat, acid, texture, and overall taste of this curry is truly amazing. Plus, it’s made using ingredients that are found in most pantries, which is what we all need right now. My protein-obsessed boyfriend didn’t even complain that this is a vegetarian main dish. It’s delicious. Bonus? It’s vegan if you substitute the Greek yogurt in the raita for a vegan alternative.

Ingredients needed to make Curried Pumpkin Chickpeas with Cucumber Raita

I like to serve this curry over brown rice, but it would also do well over quinoa, cauliflower rice, or just eaten on its own. It’s easy to substitute whatever grain or grain-alternative base you want for this recipe. In addition to the rice, you’ll need the following to make the curry:

The cucumber raita, while not necessary, is an absolutely delicious compliment to the slight heat of the curry. It adds a cooling, fresh element that leaves you with a really balanced bite every time. Here’s what you’ll need to make the raita:

  • Cucumber
  • Plain Greek yogurt
  • Curry powder
  • Ground cayenne pepper
  • Cilantro
  • Salt

Tools used to make Curried Pumpkin Chickpeas with Cucumber Raita

The tools needed to make this dish are as follows: a sharp chef’s knife for chopping, a large cutting board, a Dutch oven or large, deep-sided sauté pan, a wooden spoon, a mixing bowl, and measuring spoons. It’s fairly minimal, and the bulk of the dish is made in one pot, making for easy clean up!

How to make Curried Pumpkin Chickpeas with Cucumber Raita

This curry begins by sweating the onions with garlic, ginger, and all of those warm spices. The entire process takes about 6 minutes, but it will make your kitchen smell incredible. Once the onions have sweat and the other aromatics have been added, you’ll add the chickpeas, coconut milk, and pumpkin. Some brands of canned pumpkin are thicker than others, so if you need to add 1-2 tablespoons of water at this point, you may. Use your judgement. The goal is to simmer this curry long enough to create a thick, saucy final product that feels like it’s been cooking all day, when it really only takes 15-20 minutes. You’ll stir to combine, then reduce the heat to low and allow the curry to do its thing.

While the curry simmers, I like to make the raita. It’s really simple to pull together and takes the curry to the next level, in my opinion. As I mentioned above, it’s easy to make this dish completely vegan by substitution the Greek yogurt for a non-dairy alternative.

Start by peeling your cucumber and halving lengthwise. Then, scoop out the seeds and cut it into a very small dice. Add the cucumber to a bowl, along with the Greek yogurt, spices, and cilantro. It’s important to add salt after tasting, as some brands of Greek yogurt can be saltier than others. Salt the raita to your liking, then transfer to the fridge until the curry is finished.

Serve the curry over brown rice, quinoa, cauliflower rice, or whatever other base you’d like, then top with a dollop of raita and extra cilantro. This dish is also awesome paired with some fresh naan or pita bread. It’s so warming and stick-to-your-ribs, as they say!

Looking for other comforting dinners for colder-weather nights?

Try these other recipes from The Ardent Cook!

Pineapple Chipotle Chicken Enchiladas with Homemade Red Enchilada Sauce

Roasted Apricot Chicken

Herbed Chicken Tortellini Soup

Recipe Ingredients

For the Curried Pumpkin Chickpeas

2 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1-inch piece ginger, minced

1 tsp curry powder

¾ tsp ground cumin

½ tsp ground turmeric 

⅛ tsp cayenne, or more if desired (I used closer to ¼ tsp)

2 (15oz) cans chickpeas, rinsed and drained

1 (13.5oz) can full-fat coconut milk

1 (13.5oz) can pumpkin puree

1 tsp salt, plus more to taste

Juice of ½ lime, plus wedges for serving

Cilantro, for serving

Cucumber raita, for serving (recipe below)

Brown rice, for serving

For the Cucumber Raita

1 medium cucumber, peeled and seeded, diced very small

1 cup plain Greek yogurt

⅛ tsp cayenne 

¼ tsp curry powder

2 tbsp cilantro, very finely chopped

Salt, to taste

Recipe Instructions

  1. Heat olive oil in a dutch oven or large saute pan over medium heat. Add the onion and cook 4-5 minutes until translucent. Add the garlic, ginger, curry powder, cumin, turmeric, and cayenne, and cook for an additional 30-45 seconds until very fragrant.
  2. Add the chickpeas, coconut milk, and pumpkin. If the consistency is too thick (some canned pumpkin options are thicker than others), you may add water 1 tablespoon at a time, however keep in mind you want the final product to be thick like a slow-simmered curry. 
  3. Turn the heat to low and allow the chickpeas to simmer for 30-45 minutes, until they are very fragrant and the consistency is as thick as you’d like it. Continue to simmer if a thicker consistency is desired. 
  4. While the chickpeas simmer, make the raita. Combine the cucumber, yogurt, cayenne, curry powder, and chopped cilantro in a mixing bowl. Season with salt to taste. 
  5. When the chickpeas are finished simmering, remove from the heat and stir in the lime juice. Season one final time for salt.
  6. Serve the curry over brown or basmati rice, then top with a dollop of the raita and additional cilantro, if desired. Leftovers keep in an airtight container in the fridge for up to 5 days. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Red Curry Pulled Chicken with Turmeric-Lime Rice

Red Curry Pulled Chicken with Turmeric Lime Rice is a warming bowl of comfort that is perfect for meal-prep. Chicken breast is slow-braised in a bath of red curry paste, onions, and garlic until it falls apart, then gets served over perfectly spiced turmeric-lime rice. Make a large batch at the start of the week with a vegetable stir fry and store in individual containers for easy, filling lunches that don’t skimp on flavor!

Ingredients needed to make Red Curry Pulled Chicken with Turmeric-Lime Rice

One of the reasons I love this red curry chicken is because it’s packed with flavor thanks to the curry paste, making the need for extra ingredients to achieve flavor pretty much unnecessary. Curry paste is essentially just a concentrated flavor bomb, and it’s awesome. Here’s everything you’ll need to make Red Curry Pulled Chicken with Turmeric-Lime Rice, and you likely have some of these items in your kitchen already:

-Boneless, skinless chicken breast

-Yellow onion

-Fresh garlic

Red curry paste

Coconut cream

-White rice

Coconut oil

Turmeric

-Limes

-Salt and pepper

-Cilantro, for serving

Tools used to make Red Curry Pulled Chicken with Turmeric-Lime Rice

I love this recipe because it’s two pots and THAT’S IT. Well, plus a cutting board, knife, and large spoon. But then that’s really it.

First, you’ll need a Dutch oven with matching lid, like this one that I have. I’ve had this for years, and it actually was a hand-me-down from my dad. These babies will last a lifetime if they’re properly taken care of, and I highly recommend investing in one for everything from roasts to soups to pastas. It’s my most used kitchen item, hands down!

Other than the Dutch oven, you’ll also want a pot to cook your rice. I like to use a pot that is much larger than the amount of rice I’m cooking, for two reasons. One, I can’t stand when rice boils over, so using a larger pot avoids it all together. Two, this recipe has you stirring coconut oil, turmeric, and lime juice into the rice once it is cooked. When you use a large enough pot, you can actually just stir those ingredients right in without having to transfer the rice to a mixing bowl. It’s a win-win!

As I always say, you definitely need a good chef’s knife for chopping and mincing your onion and garlic, plus a cutting board to do that on. I also recommend shredding the chicken with two forks, which I know you already have.

How to make Red Curry Pulled Chicken with Turmeric-Lime Rice

If you’ve tried my Pulled Buffalo Chicken Bowls with Blue Cheese Celery Slaw, then you’re familiar with the process of making this delicious pulled chicken. In fact, it’s almost exactly the same, with the exception of substituting red curry paste for the hot sauce. If you refer to the Buffalo Chicken recipe linked above, you will notice that there is a crock-pot method to make this pulled chicken. Head there if you would rather do that. Otherwise, read on for the Dutch oven method (my preferred method, and it’s quicker too).

You begin by preheating your oven and prepping the chicken, dicing the onions, and mincing the garlic. Place it all in an even layer in the Dutch oven, then top with a mixture of water, red curry paste, and salt. Cover it, and bake for 1-1.5 hours. Super simple, and it will overtake your house with the most delicious smells!

Meanwhile, you’ll cook your favorite rice according to package instructions. I like to use white basmati rice here, and cook it in bone brother for extra flavor and nutrients. However, any variety of rice and cooking liquid will work! Once the rice is finished, stir in a little coconut oil, turmeric, lime juice, and lime zest. This rice is addictive, and boasts a pretty yellow color as well!

I top the bowls with fresh cilantro, scallions, and sometimes a stir-fry of broccoli, bell pepper, and carrot. Everything tastes fresh, but it’s still comforting and flavorful, a perfect late summer/early fall combo in my opinion.

Looking for similar recipes?

Give these other recipes a try if you’re looking for similar Thai-inspired flavors!

Turmeric-Ginger Coconut Curry

Aromatic Chicken Meatball Curry

Recipe Ingredients

2-3lbs boneless skinless chicken breast

1 medium yellow onion, chopped

2 cloves garlic, minced

3 tbsp red curry paste

¼ cup water

½ tsp salt

¼ cup coconut cream

1 cup white rice, uncooked

1 tbsp unrefined coconut oil

¾ tsp turmeric

Juice and zest of 2 limes

Salt and pepper, to taste

Cilantro and lime wedges, for serving

Recipe Instructions

  1. Preheat the oven to 325 degrees Fahrenheit. 
  2. Place chicken, onion, and garlic in an even layer in a large Dutch oven with a matching lid. Whisk curry paste, ¼ cup water, and ½ tsp salt with a fork in a separate bowl, then pour over. Cover and bake for 1-1.5 hours, checking every 30 minutes or so, until the chicken falls apart easily using the tines of a fork. 
  3. Meanwhile, make the turmeric lime rice. Cook rice according to package instructions. Once cooked, fluff with a fork. Fold in the coconut oil, turmeric, lime juice, and lime zest. Season with salt and pepper. 
  4. When the chicken is finished cooking, shred with two forks and stir in the coconut cream. More coconut cream may be added to achieve a thicker consistency, if desired. Season with salt and pepper. 
  5. Serve the chicken over the rice and garnish with fresh cilantro and lime wedges. This dish pairs well with a stir-fry of fresh vegetables, such as broccoli, carrots, and peppers. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Ponzu Greens and Grains Bowls

Need an easy vegetarian meal that starts your week on a high note? Look no further than these amazing Ponzu Greens and Grains Bowls. Nutty farro gets tossed with lime juice and olive oil to create a hearty base, topped with chickpeas and crisp veggies, and drizzled with a homemade ponzu vinaigrette.

In an effort to get right to the good stuff, I’ll skip the “blog” part of this post and just dive right into the recipe notes. I love the use of farro in these bowls because it’s heartier than rice. If you’ve never used farro before, you’ve got to give it a try. It’s considered an ancient grain, and it also has more protein per serving than brown rice, which is important to me when eating a vegetarian meal. Due to the asian-inspired nature of the ponzu vinaigrette, however, brown rice is also acceptable if you can’t find (or don’t want to try) farro.

If you don’t have a high-speed blender, you can definitely make the ponzu vinaigrette by hand as long as you’re willing to spend some time really mincing the ginger and garlic. Otherwise, ask to borrow a friend’s?

Lastly, the vegetables I use are simply a guide. Feel free to build your bowls with whatever veggies you see fit. I think pickled onion, any variety of pepper, edamame, carrots, mushrooms, etc. would all taste delicious. It’s totally up to you, which is part of the fun of these bowls!

I hope you enjoy these delicious meatless bowls as much as I do. Don’t forget to share your photos and tag me @theardentcook on Instagram so I can see how you liked them!

Ingredients

For the Bowls (2 adult servings)

3 cups farro, cooked, divided

1 16oz can garbanzo beans, drained and rinsed, divided

1 watermelon radish, thinly sliced, divided

2 small english cucumbers, thinly sliced, divided

2 cups baby arugula, divided 

Juice of 1 lime, plus more for serving

1 tbsp olive oil

Salt, to taste

Micro greens, for garnish (optional)

For the Ponzu Vinaigrette

1 one-inch piece ginger

1 garlic clove, peeled

3 tbsp lime juice

2 tbsp olive oil

1 tbsp soy sauce

½ tsp honey

¼ tsp toasted sesame oil

Instructions

  1. In a high speed blender, combine the ingredients for the ponzu vinaigrette. Blend on high until the garlic and ginger are finely ground and the vinaigrette is emulsified. Set aside.
  2. Toss the cooked farro with the juice of one lime, 1 tbsp of olive oil, and a pinch of salt.
  3. Divide the farro between two dinner-sized bowls. Add 1 cup of arugula to each bowl, along with the radishes, cucumber, and chickpeas divided evenly.
  4. Drizzle the ponzu vinaigrette over the bowls and garnish with micro greens, if desired. Enjoy!

Aromatic Chicken Meatball Curry

I know what you’re thinking…. why would I ever make a hot curry in the summer? I normally would agree with you! Unless of course you live in the Philadelphia area, where it has decided to rain/thunderstorm every single night the past two weeks. Thunderstorms call for comfort food, and this Aromatic Chicken Meatball Curry really hits the spot.

Healthy enough for a weeknight dinner, Aromatic Chicken Meatball Curry features the usual Thai-inspired aromatics such as garlic, ginger, and coconut milk. I also throw in a jalapeño for heat, and fresh-squeezed lime juice for brightness. I absolutely love loading in all the spinach as the recipe calls for, and occasionally some broccoli or zucchini for extra veggie content. The meatballs make this curry feel more fun, plus the meatballs themselves are loaded with flavor as well!

I serve Aromatic Chicken Meatball Curry over steamed rice or rice noodles for a complete meal, but I’m sure it would be delicious over other things such as cauliflower rice or mashed sweet potato. Get creative and don’t forget to load on that sauce!

I absolutely love seeing what recipes you all are making, and there’s nothing better than getting a tag on Instagram (@theardentcook) with a photo of a finished dish from a reader. I can’t wait to see how your photos of this curry turn out! Enjoy!

Ingredients needed to make Aromatic Chicken Meatball Curry

Many of the ingredients required to make Aromatic Chicken Meatball Curry are fresh from the fridge, as follows:

-Ground chicken

-Jalapeno pepper

-Garlic

-Ginger

-Cilantro

-Baby spinach

-Fresh lime juice

In addition to those fresh ingredients, you’ll need a few items from your pantry to bring everything together. One of my favorite parts of this dish is the silky sauce, which can be entirely attributed to the use of coconut milk. I only use full-fat coconut milk, and it’s beyond worth it. In fact, I use it so frequently for sauces that I typically order it in bulk.

Everything else you’ll need to make Aromatic Chicken Meatball Curry probably already lives in your pantry, but I’ll give you a list just in case you need to stock up:

Soy sauce

Coconut oil

-Chicken broth

Honey

-Salt and pepper

Tools used to make Aromatic Chicken Meatball Curry

One of the reasons I love this recipe is because the tools required to make it are so minimal. All you really need is a good chef’s knife to mince all of your aromatics, a cutting board, a large mixing bowl, measuring utensils, and a cooking vessel. I prefer to make this recipe in my favorite-ever Dutch oven, but a soup pot or large, deep skillet could work in a pinch.

It’s one pot for easy clean up, and the mess you make while completing the prep work is extremely limited. What could be better?

How to make Aromatic Chicken Meatball Curry

This recipe has a few key steps. The first step involves properly mincing and chopping all of the aromatics (ginger, garlic, and jalapeño). This step is extremely important, otherwise you’ll end up with huge chunks of ginger and garlic in your meatballs, which can be a bit alarming. If you’re new to mincing and don’t have trustworthy knife skills yet, don’t fret. All you need to do is take your time and really focus on breaking the garlic, ginger, and jalapeño down to very fine pieces. No biggie, just be thorough!

Next, you’ll need to form your meatballs and brown them off in your Dutch oven. This step is pretty low pressure, as it doesn’t matter if the meatballs are completely cooked-through while browning. They will finish cooking in the sauce later on, so just keep your attention on getting a nice color on the outsides. Browning= flavor.

The final step is creating the delicious sauce, which basically involves just dumping the remaining ingredients into the pot and allowing the meatballs to finish cooking. Super simple, and it will create the most wonderful smell in your kitchen. Pretty exciting, huh?

Looking for other comforting weeknight dinner ideas?

Check out these other recipes for delicious and comforting meals that can easily be made on a busy weeknight!

Pulled Buffalo Chicken Bowls with Blue Cheese Celery Slaw

Cheesy Corn and Poblano Casserole

Spicy Basil Stuffed Poblanos

Grilled Chicken, Asparagus, and Brie Ciabattas with Garlic Aioli

Recipe Ingredients

2lbs ground chicken 

1 jalapeno, minced

6 cloves garlic, minced

1 4-inch piece ginger, minced

1 bunch cilantro, finely chopped

3 cups baby spinach

1 14oz can full-fat coconut milk

3 tbsp soy sauce, divided

2 tbsp coconut oil

2 cups chicken broth

1 tsp honey

Juice of ½ lime

Salt and pepper, to taste

Steamed rice, for serving

Recipe Instructions

  1. Finely mince the jalapeno, garlic, and ginger. Add half to a large mixing bowl and set the rest aside. 
  2. To the large mixing bowl, add the ground chicken, cilantro, 2 tablespoons of the soy sauce, and a few cracks of salt and pepper. Mix and form into several 1 ½ inch meatballs. 
  3. In a large skillet or Dutch oven, heat coconut oil over medium heat. Working in batches, cook the meatballs until they are evenly browned. They may not be fully cooked through before browning occurs, which is okay. They will finish cooking in the broth. 
  4. Once all the meatballs are cooked, set them aside and lower the heat. Add the remaining half of the minced ginger mixture and saute until lightly browned and fragrant, about a minute. Add the chicken broth, coconut milk, honey, and remaining 1 tbsp of soy sauce. 
  5. Bring the soup to a boil over medium heat and allow it to simmer for about 2 minutes. Add the meatballs back in and cook the soup for another 5-7 minutes, until the meatballs are cooked through. 
  6. Stir in the spinach and lime juice, and taste for salt and pepper. Season accordingly. 
  7. Serve immediately over steamed rice, or store in an airtight container for an easy meal prep throughout the week. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Blistered Green Beans with Garlic and Ginger

Weeknight dinners are tough in the summer. All I want to do is get my workout in, shower, and relax in the backyard for the rest of evening. Spending an hour on dinner just isn’t realistic every night, which is why I turn to quick sides that are packed with flavor and can be made in 10 minutes.

These green beans are utterly perfect. They get a quick blanch in some hot water, a plunge in an ice bath to keep them crisp, and a toss in a hot skillet to blister along with tons of minced garlic and ginger. While the combination of garlic and ginger is Asian-inspired, don’t be afraid to serve these with various proteins to suit your taste. I love having them alongside fresh summer rice-paper rolls, or with grilled Asian barbecue chicken. Even better? Throw them on top of a huge chopped salad with shrimp, corn, bean spouts, and peanuts. The combo of the hot green beans with the cold and crisp salad is awesome for summer.

Give these green beans a try when you need a change-up in the weekly rotation for no time at all. Don’t forget to share your photos and tag me @theardentcook on Instagram so I can see all that you’re cooking up.

Ingredients

1 ¼ lb green beans, washed and trimmed

1 inch piece ginger, grated

3 garlic cloves, grated

1 tbsp soy sauce

1 tbsp rice vinegar

Oil, for cooking

Instructions

  1. Bring ¼ inch of water to a boil in a wide, deep pan with a lid. 
  2. Add trimmed green beans and blanch until just tender, about 3-4 minutes. When the time is up, transfer the beans immediately to a bowl filled with ice water to stop the cooking.
  3. Heat oil in a large skillet over medium-high heat. Add the green beans, ginger, and garlic, and cook, tossing frequently, until the beans become slightly blistered and the ginger and garlic are fragrant, approximately 3 minutes. 
  4. Remove the pan from the heat and stir in the soy sauce and rice vinegar. Serve immediately!

Crunchy Sesame Coleslaw

In the summer months, I’m constantly looking for side dishes that are quick, cold, and don’t have ingredients that will spoil if left out in the sun for a few hours. This crisp coleslaw is the perfect option!

I chose to add bean sprouts and sesame oil instead of the traditional all-cabbage and mayo blend. It’s unexpected but absolutely delicious, and the ingredients themselves are cheap to feed a crowd. Pair it with all of your summer favorites, and don’t be afraid to walk away from the table for a yard game… it won’t spoil all too fast!

If you give this coleslaw a try, don’t forget to share your photos and tag me @theardentcook on Instagram! Have a great weekend!

Ingredients

3 cups shredded cabbage

2 cups bean sprouts

1 cup broccoli slaw

½ cup scallions, diced 

¼ cup cilantro, roughly chopped

2 cloves garlic, minced

1 1-inch piece fresh ginger, grated (about 1.5 TBSP)

Juice of ½ lime

2 TBSP plain Greek yogurt

1 TBSP sriracha, or more to taste

5 TBSP toasted sesame oil

2 TBSP sesame seeds, toasted in a pan 

Salt and pepper, to taste

Instructions

  1. In a large mixing bowl, combine the cabbage, bean sprouts, broccoli slaw, and scallions.
  2. In a small mixing bowl, combine garlic, ginger, lime juice, greek yogurt, sriracha, sesame oil, sesame seeds, salt, and pepper. Whisk until thoroughly combined.
  3. Pour dressing over the cabbage mixture and toss to combine.
  4. Transfer to a serving bowl and top with an additional squeeze of lime and more sesame seeds. Enjoy immediately with grilled seafood, such as shrimp or salmon, or on top of warm rice noodles!