Recipes

Copycat KFC Famous Bowl!

So easy, no real recipe needed! But I will tell you how this super easy dinner came together for us:

Imagine this: it’s Monday at 4pm. Leaving work. No one has any ideas for dinner. I didn’t go grocery shopping over the weekend because #MothersDay and I was on strike! 🙂 So I stop off at the store and wander the aisles for inspiration. I spy Perdue’s Popcorn Chicken in the freezer section, so I grab a bag thinking that it would be something easy to keep in the freezer for a fill-in meal. I also grab frozen corn, a household staple. Then, as I’m walking down the pasta/instant potatoes aisle, it hits me! Let’s try and make those yummy KFC bowls at home! Seemed easy enough – AND IT WAS!

Crockpots and Coffee Cups’ Copycat KFC Famous Bowl!

The longest part of the process to make this great bowl was waiting for the chicken to cook! Other than that, about 10 mins before the chicken was done, I made the potatoes and corn, and heated up the gravy. I’m not going to pretend for one second that this is in any way “healthy”, but this carb-loaded comfort food dinner hits the spot when you need it. Check out my ingredients list and how-to below, and let me know what you think of this quick and yummy dinner!

Ingredients (Serves 4):

  • One package Perdue Frozen Popcorn Chicken (26oz)
  • Two packages Idahoan Instant Mashed Potatoes (just add water! These are always $1 each at my Shop-Rite store!)
  • One package frozen white/yellow corn (I purchased the steamer bag for less dishes!)
  • One small jar Heinz (or any other brand) prepared Chicken Gravy
  • Approx 1 Cup Shredded Cheddar Cheese

How to (it’s all in the assembly!):

  1. Prepare chicken according to package directions.
  2. When chicken has about 10 minutes left, prepare corn and boil water for instant potatoes. Follow package directions.
  3. Heat gravy.
  4. Grab a bowl and layer up! I started with a layer of potatoes, then shredded cheese, then corn, then chicken and topped with a drizzle of gravy, but the beauty of this is that you can layer it any way you like!

Some tips:

Change this up! Maybe instead of gravy, you can drizzle with BBQ sauce or Ranch dressing? Add sliced green onions, bacon and sour cream for more of a “loaded potato bow”! The options are really endless and there’s no wrong way to do it. Enjoy!

Recipes

Copycat PF Chang’s Chinese Chicken Lettuce Wraps!

Inspired by a recipe I found online by Damn Delicious, these copycat PF Chang’s Chinese Chicken Lettuce Wraps were a huge hit with my family! I tweaked the recipe a bit based on what I had on hand and was super-impressed with the results. PS: Don’t let the 1lb of chicken fool you, this recipe will definitely serve 4 hungry people. We ate ours with roasted veggies and they were perfect as a main dish, not to mention the one-pan convenience made for an easy clean-up!

Chicken Lettuce Wraps

These wraps are great if you’re trying to mix it up a bit with your dinner routine. I mean, how can you keep everyone happy with the same rotation of chicken, beef and pork? I added extra ginger to my recipe, that hot sweetness is so satisfying! I also chose to serve in Romaine lettuce for its crunch; alternately, butter lettuce works great if you prefer to wrap up your wraps more than me (I’m an open-faced everything fan). Comment below if you make this, I would love to know what you think!

Copycat Chinese Chicken Lettuce Wraps
Serves: 4
Start to finish: about 25 minutes

Ingredients:
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced (or 1 tablespoon of minced garlic in a jar)
1 yellow onion, diced
2 tablespoons soy sauce
1/4 cup hoisin sauce
1 tablespoon rice wine vinegar
2 tablespoons freshly grated ginger + 1 teaspoon ground ginger
1 8oz can whole water chestnuts, drained and diced
1-2 heads Romaine Lettuce, washed and dried
How to:
1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, fresh and ground ginger, and saute until onions have become translucent, about 1-2 minutes.
3. Stir in water chestnuts and cook until until tender, about 1-2 minutes.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Roll up and enjoy!

Roasted Veggies (for those interested): Preheat oven to 425 degrees F. Take your favorite FROZEN veggies and fill up a sheet pan. Drizzle with olive oil and sprinkle with your favorite seasoning. I use Trader Joe’s Everyday Seasoning on everything! Roast 35-40 minutes until veggies get brown, crispy edges.