You’ve asked for it, and now it’s here! After listening to your requests, ideas, and even pleas, we at Honeyville, along with our favorite food storage chef, Chef Tess, have created four new Meals in a Jar videos, just in time for the Holiday season!

Today, we’re showing two of those videos, Chef Tess’ delicious Thai Chicken in Spicy Peanut Sauce and exciting Hawaiian-Style Teriyaki Beef and Vegetables. Next week we’ll unveil two more additional videos for your viewing and cooking pleasure. For now, enjoy these two amazing recipes by Chef Tess and enjoy the videos below!

Chef Tess Thai Chicken in Spicy Peanut Sauce with Rice

1 1/2 cup Honeyville Freeze Dried Chicken 
1/2 cup Soy Sauce Powder (1.5 oz)
2T  Honeyville Lemonade Powder
1T dehydrated garlic slices (store purchased or make your own)
1/3 cup Honeyville Powdered Peanut Butter
1 tsp red pepper flakes (more or less depending on how hot you like your meals)
1/3 cup Honeyville Dehydrated Onion
2/3 cup Honeyville Dehydrated Carrot (brand matters here. Honeyville’s are puffed when they dry so they absorb water fast.)
1T dry cilantro
1T Ultra Gel or cornstarch
1 1/2 cup Honeyville Long Grain Rice

You will also need: 
One oxygen absorber per jar. 
One sandwich bag for rice if you use the bag and cook the rice separate from the sauce. 

To prepare: 
In 2 quart pot with lid, combine the rice bag contents with 3 cups hot water. Cover tightly and simmer very low heat 20 minutes.   While the rice is cooking, combine the topping contents with 3 cups water and simmer low heat 15-20 minutes until vegetables and meat are hydrated and sauce thickens slightly. 

Chef Tess Hawaiian-Style Teriyaki Beef and Vegetables with Rice

1 cup Honeyville Freeze Dried Beef Dices
1 cup Honeyville Dried Broccoli
3/4 cup Honeyville Freeze Dried Bell Peppers
1/4 cup Honeyville Freeze Dried Onions or Dehydrated Green Onion
1 package (1 1/2 oz) NOH of Hawaii Teri-burger meatlof seasoning packets OR 1/4 cup seasoning from the bulk bag
2 T Ultra Gel
1 cup Honeyville Long Grain Rice (or jasmine rice)
You will also need:
One oxygen absorber per jar. 
One sandwich bag for rice if you use the bag and cook the rice separate from the sauce. 
To prepare:
Combine rice with 2 cups boiling water in a medium sauce pan with a tight fitting lid. When rice and water come to a boil, reduce heat to very low and simmer 20 minutes.
For sauce: Combine the meat and veggie mixture at the bottom of the jar with 3 1/2 cups very hot water in a pan on the stove. Allow to sit 10 minutes to absorb water. Turn on heat and cook 5-7 minutes more until sauce is slightly thickened. The rice and sauce will be finished cooking at about the same time if you cook them both at the same time.