Sweet and Spicy Chicken Stir Fry - Freezer Meal

 

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:

1. 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. 
2. 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).
3. Mix preserves, vinegar, ginger, pepper, and 1 Tbsp water.  Place in quart-sized freezer bag and remove as much air as possible.
4. Cut chicken into strips 1/4-inch think. Place in quart-sized freezer bag and remove as much air as possible.
5. Place one bag of sauce and chicken into each gallon bag with the veggies.  Remove as much air as possible and freeze flat.