I’ve recently committed myself to participating in more blog carnivals/memes. So here I am! We’ll see how this one goes.
This recipe is a favorite of everyone in my family. In fact, we’re out of our freezer stash of it so I’m making more kits this week. Below the directions I’ve included the information on how I freeze it.
- 2 lbs boneless chicken breasts, cut into bite-size pieces
- 1-2 tablespoon olive oil
- 1 garlic clove, crushed
- 1/4 teaspoon ginger
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup apple juice
- 1/3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
Heat oil in large skillet. Add chicken and cook until lightly browned. Remove the chicken and add remaining ingredients. Heat over medium until well-mixed and dissolved. Add chicken back to the sauce and bring to a hard boil. Reduce heat and simmer for 20 minutes or until sauce has thickened.
TO FREEZE: Follow directions except, after adding the chicken back to the sauce, only cook for 5-10 minutes. Allow sauce and chicken to cool. Add to a small freezer bag. In a larger freezer bag, add the desired amount of rice (1.5 cups is what I use for our family of 4). Add the smaller bag containing the sauce & chicken to the larger bag and freeze. (Adding the rice to the larger bag is for convenience–no planning to serve the chicken and then, an hour before dinner, realizing you don’t have rice!!) TO COOK: Cook rice as directed. Thaw chicken/sauce. Bring to a hard boil, reduce heat and then simmer for 10-15 minutes or until thickened. If the sauce isn’t yet as thick as I’d like at that point, I remove the chicken and continue cooking the sauce.
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