What You Need:
- 6 lb boneless, skinless chicken breasts
- 4 cups Apricot preserves (two, 15.2 oz jars)
- 3 tablespoons cider vinegar
- 6 tablespoons grated ginger (I use jarred because it's much easier)
- 2 tablespoons crushed red pepper flakes
- 16 medium carrots, sliced very thin on bias
- 8 cups snow peas, cut in half on bias
- 4 cups frozen broccoli
What You Do:
- With a Sharpie, label two, 1-gallon Ziploc freezer bags: Thaw in fridge day before. Cook chicken in oil until no longer pink. Transfer to a plate. Add veggies to oil, tossing, about 2 minutes. Return chicken to skillet, add sauce. Cook 2-3 minutes longer. Serve over rice.
- Divide veggies in half and place in two, 1-gallon freezer bags (I had enough veggies for three bags, so I divided the veggies evenly among three bags and put the third bag in the fridge to be used now).
- Mix preserves, vinegar, ginger, pepper, and 1 Tbsp water. Place in quart-sized freezer bag and remove as much air as possible.
- Cut chicken into strips 1/4-inch think. Place in quart-sized freezer bag and remove as much air as possible.
- Place one bag of sauce and chicken into each gallon bag with the veggies. Remove as much air as possible and freeze flat.
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