3 Healthier Takeout Options to Make at Home (Perfect for Meal Prep!) | A Sweet Pea Chef

3 Healthier Takeout Options to Make at Home (Perfect for Meal Prep!) | A Sweet Pea Chef

Hey there, Lacey here with A Sweet Pea Chef
and welcome back. Today we’re gonna be talking about healthy
takeout. I’ve taken three really popular takeout recipes
and I’ve made them healthy so that we can enjoy them as part of our clean eating healthy
lifestyle, satisfy our takeout cravings, and love our food. Plus, they’re gonna be super easy to meal
prep as well. We’re gonna be making healthy beef with broccoli,
orange chicken, and some fried rice and they’re all gonna be so yummy. So, let’s get started. First, we’re gonna be making a healthy beef
with broccoli recipe that is so fresh and so delicious. It’s no wonder it’s one of the most popular
recipes on my blog. To get started, start heating some olive oil
over a medium-high heat in a large skillet. Then we’re gonna add in some very thinly sliced
flank steak that’s been cut across the grain so it’s gonna be tender. We’re gonna cook this for about six to eight
minutes until it’s nicely browned and cooked through. Then we’re going to remove it from the pan. Into that same pan, we’re gonna add in some
minced garlic, diced shallot, and some sliced green onions. We’re gonna cook this for about a minute until
the garlic becomes nice and fragrant. Then we’re gonna add in some fresh broccoli
florets and then we’re gonna toss to combine. Cover this and cook it for five minutes so
that we get that broccoli starting cooking. While that’s cooking in a small mixing bowl,
let’s add a little bit of arrowroot starch and water and we’re gonna mix this together
until the arrowroot starch is thoroughly dissolved. This is gonna make our beef and broccoli sauce
nice and thick and delicious, just like you would get a takeout restaurant. Into that same bowl with that mixture we’re
gonna add in some low sodium soy sauce, some coconut sugar, minced fresh ginger, and some
red pepper flakes and then stir to combine and then let this set for a minute. Now remove the lid from our pan and we’re
gonna add in our soy sauce arrowroot starch mixture. We’re gonna stir all this together to combine
and we’re gonna cook for about three to five minutes until that sauce becomes nice and
bubbly and it will thicken as it cooks. And we’re also gonna want to get all of that
broccoli covered in that and cooking as well. Then add the cooked beef back into the pan
and stir to combine. We’re gonna cook this for another two to three
minutes until it’s all heated through. This beef and broccoli goes great with steamed
brown rice and reheats perfectly in the microwave for two to three minutes or on the stove until
just heated through. To top off this beef and broccoli recipe we’re
gonna add some sliced green onions for a little fresh kick right at the end and I’m going
to be pairing it with some steamed brown rice. For a couple of these recipes today I’m gonna
be using steamed brown rice as a great side because not only does it allow you to stretch
your meals farther so you can have more meals during the week, it also adds a little bit
of variation when you’re eating and it adds a nice extra grain which has fiber, and extra
protein, extra nutrients for you. So, I’m choosing steamed brown rice because
that goes really good to me with some takeout. Next, we’re gonna be making some homemade
healthy orange chicken which is delicious and you can enjoy any night of the week, which
is way more than I can say about takeout orange chicken which you normally would get at a
restaurant. First, let’s get our sauce prepared. So, in a mixing bowl, we’re gonna add some
water, followed by some freshly squeezed orange juice, freshly squeezed lemon juice, rice
vinegar, low sodium soy sauce, little orange zest, coconut sugar, and some crushed red
pepper flakes. Go ahead and stir all of this together and
then set it aside while we prep our chicken. To do that, we’re gonna keep some olive oil
over medium-high heat in a large skillet until it’s nice and hot. For our chicken, we’ll be using boneless,
skinless chicken breasts, and I’ve diced it into 1-inch cubes. Dicing it into this size makes it so that
when it cooks through it doesn’t get overly dry. Any smaller and it might start to get really
cooked through and dried out as you cook it. Go ahead and season it with a little bit of
sea salt and ground black pepper. Then we’re gonna add it in a single layer
into our hot oil in the pan. We’re gonna let the chicken set for a few
minutes and let it get nice and golden brown on one side and then flip it on over to the
other side to get nice and golden brown on that site as well. Should be about two to three minutes per side. Then add in some minced garlic and some minced
fresh ginger and we’re gonna toss this around and cook until it’s fragrant, which should
be about a minute. Now we’re gonna add in our orange sauce that
we made a second ago and we’re gonna pour that over everything and stir it to combine. We’re gonna cook this for about two to four
minutes until it starts to get thick and bubbly and just looking really good and that’s also
gonna help cook the chicken through, it’s gonna be so tasty. While that’s all cooking we’re gonna in a
small mixing bowl combine some arrowroot starch and water until it’s fully dissolved. Then we’re gonna bring that into our pan and
we’re gonna to add that to our chicken and orange sauce. And that’s gonna really start to cook down
and really get nice and bubbly and thick and delicious. So, we’re gonna cook for about two minutes
here until everything is the right texture. To serve this orange chicken I like topping
it with some sliced green onions and a little bit of sesame seeds. I also for my meal prep I’m gonna be pairing
it with some steamed brown rice to make it go farther and to have a little bit of variation
in the meal. It is so delicious and so yummy. So, just like with the beef and broccoli this
healthy orange chicken is gonna keep in the fridge for up to five days if stored in an
airtight container nice and tightly. When you wanna reheat it, you can just pop
it in the microwave for about two to three minutes until it’s heated through or you can
put it back on the stove in a covered saucepan and just reheat your portion all the way through. Either way it works perfectly and it makes
a great meal prep recipe. So, my take out cravings always involve fried
rice, you just got to add the fried rice to your takeout. So, today I’m also gonna be adding in a chicken
cauliflower fried rice that is way healthier than what you would get as take out. It actually is good for your body and it is
still so tasty. So, let me show you how to make it. Start by heating a large skillet over medium-high
heat and then add in some sesame oil and allow it to get hot. We’re gonna season some boneless, skinless
chicken breasts with a little bit of sea salt and ground black pepper, then we’re gonna
add that into our hot sesame oil. And we’re gonna cook until it’s nice and golden
brown on both sides and cooked through. It should be about four to six minutes per
side. Once it’s cool, dice it into bite size pieces
and let set until later because we’re gonna be adding it back into the fried rice in a
little bit. You can make your own cauliflower rice at
home using a kitchen grater or a food processor and I’ll share a link in the description below
for how to do that. Or you can just buy frozen pre-riced cauliflower
nowadays, which is also an awesome way. Both of those are gonna work for this recipe. So, go ahead and cook this cauliflower rice
over medium-high heat until it’s tender, should just take a few minutes. We’re looking to pick up all those extra little
seasonings and pieces left over from the chicken that we just cooked. Once it’s nice and tender and cooked through
go ahead and place this out of the skillet onto a separate plate and set aside as well. Now, add some finely diced carrots into the
pan. You may need to add a little bit of sesame
oil to help this along. We’re gonna cook this until they’re nice and
tender and then we’re gonna add in some low sodium soy sauce, some natural peanut butter
and some chili paste and we’re gonna stir to combine. Next, we’re gonna add in some frozen soybeans
or edamame, or you could use peas if you don’t like it edamame and you want to just use peas,
either one of those will work. Followed by some minced garlic and some sliced
green onions. And then we’re gonna cook all of this until
it’s nice and heated through, stirring occasionally. At this point, we’re gonna return that cooked
cauliflower rice and that cooked chicken that’s now been diced into the pan. And we are gonna stir it all together to get
everything nice and incorporated and well mixed. Once that’s all incorporated, we’re gonna
go ahead and push all of our cauliflower rice over to one half of our skillet. And into our empty part of the skillet, we’re
gonna add in a few eggs that have been beaten and we’re gonna cook those until they are
cooked through. Then you’re gonna just kind of mix that in
with the cauliflower rice and get everything nicely cooked together and incorporated and
evenly distributed. To serve this chicken cauliflower fried rice
I like topping with a little bit of sliced green onions and it is just perfect. If you wanted to have vegetarian fried rice
you do not need to add that chicken, you could just remove any meat whatsoever. Or if you wanted to change this up you could
add in some pork or some shrimp or even some tofu, just follow all those same steps, just
replace the protein. And just like with our other recipes that
we’ve made today this will store for about five days in your fridge, in an airtight container. When you’re ready to enjoy it, just microwave
it for about two to three minutes until it’s nicely heated through or you can always refry
it on the stovetop in a covered skillet to get it nice and hot. So, next time that takeout craving hits, make
sure you have these healthy takeout recipes prepped ahead, ready for you to enjoy so you
could just grab them and reheat them any day of the week. They’re so tasty and just such a great way
to have that healthy eating lifestyle and also enjoy your takeout. Thanks so much for watching, I hope these
takeout recipes really help you and also are a great way to meal prep for you during the
week. For more meal prep inspiration, you can check
out my meal prep recipe video playlist with a ton of inspiration and easy recipes to get
you through the week and maintain that healthy clean eating lifestyle. Thank you so much for hanging out with me
today. I will see you next time. Bye-bye. [00:09:52]
[music] [00:10:11]

8 thoughts on “3 Healthier Takeout Options to Make at Home (Perfect for Meal Prep!) | A Sweet Pea Chef

  1. I've made your cauliflower fried rice several times since I found your channel.  It is absolutely delicious… and that compliment comes from someone who was never a fan of cauliflower!!  I always use the frozen riced cauliflower and the recipe works great with that!

  2. I would add the cauliflower rice instead of plain rice… because, like you said… ya gotta get the fried rice… 😉

  3. Beef and broccoli is the best! Is Lemon chicken a thing in chinese restaurants/take out where you are? Because its super popular in the UK.

  4. I just made the cauliflower fried rice for our week’s meal prep for lunches and it is so delicious – it is the tastiest cauliflower fried rice recipe I have ever had!

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