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Bang Bang Chicken

  • Writer: Bess Hawthorne
    Bess Hawthorne
  • May 22
  • 2 min read

Updated: May 22

Join Christy Steel as she tells how her knowledge went from making boxed mac and cheese to being able to confidently host an event for her entire church. She shares the joy of hosting a yearly Bible Reading Challenge kickoff party, Titus 2 Taco Nights, and welcoming military families from nearby bases into her home. Discover her favorite easy, fast, and delicious recipes, plus practical tips like making a to-do list to involve your family. Christy encourages you to exercise your hospitality muscle and shares a new favorite cookbook along with must-have kitchen essentials you’ll want doubles of! We're so glad you're here! 


Bang Bang Chicken

Serve with:

Steamed broccoli or sauteed green beans

Coconut rice recipe from Cat Kim’s episode, Cajun Shrimp Pasta.

Dessert (see below!)


Strawberry/Blueberry Pie

Submitted by Christy Steel

 

Ingredients:

4 cups fresh or strawberries, blueberries, or a combination of both, divided

¾ cup sugar

3 tablespoons cornstarch

⅛ teaspoon salt

¼ cup water

1 tablespoon butter

1 tablespoon lemon juice

1 already baked pie shell (you can make your own or use store-bought)

 

Whipped cream


Directions:

1. Mix 2 cups berries, sugar, cornstarch, salt, and water in a small saucepan. Cook mixture on medium-high until very thick. Stir it constantly when it starts to thicken.

2. Remove from heat; stir in butter and lemon juice. Let cool about 15 minutes.

3. Add remaining berries. Pour into cooked and cooled pie shell. Refrigerate for at least 2 hours before serving.

4. Serve with whipped cream!




OR


Use less sugar and add plain whole milk yogurt to taste.


Other favorites:



Recommended items:





 
 
 

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2 Comments

Samantha Coleman
Jun 22

Hi! I loved this episode. I am going to be doing my own version of Titus 2 taco nights! I would love the recipe for her crockpot taco chicken! I didn’t see it in the index. Thanks so much!

Like
Christy
Jul 16
Replying to

I’m sorry I just saw this comment!

The recipe is pretty fluid, meaning you can give or take a little, but in general it’s:

3-4 boneless skinless chicken breasts

1 packet of taco seasoning

Small jar of salsa (16 oz. Give or take)

Combine all ingredients in slow cooker. Cook on high for 4 hours, or low for 6-8 hours. Shred chicken and place back in cooking liquid. Serve.

It freezes beautifully! And it’s easily doubled, tripled, etc.

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