24 September 2012

Teriyaki Chicken Stir-fry for the freezer

Another recipe from Don't Panic More Dinner's in the Freezer! This one is for Teriyaki Chicken Stir-fry. I followed this one exactly, so I'm not going to post the actual amounts of the ingredients, but I do have step-by-step pictures of how I made these meals. If you'd like to purchase a copy of the book, you can click on the title above to go to amazon.com. (Again, I do not get any sort of kickback for any books sold - I just like the recipes.)

Here's a picture of one of these after I thawed and reheated it. I served it over basmati and long-grain rice. (Sorry for the blurry picture - I took four and this was the best one, LOL!) This one is a keeper! Gus and I both really liked it - the sauce is a sweet teriyaki - very yummy! And you would never know that it had been frozen and reheated. The broccoli wasn't soggy at all!


I used skinless, boneless chicken breasts (sliced into thin pieces), mushrooms, a red pepper, onion, and frozen broccoli florets.


Once the veggies and chicken were cooked (separately), I put the veggies in the bottom of an aluminum pan and the chicken in a ziploc bag. I also put some extra teriyaki sauce in a small ziploc bag.


Then I placed the chicken and the sauce in the pan with the veggies...


and added the lid with cooking instructions.


The recipe said it was for 4-6 servings, so I divided it into two portions. When I reheated one, it was just enough for Gus and me - so I would say just 4, not 6.

This was a super-easy meal to make and only took about 10 minutes to get it on the table. You gotta love that!

Be sure to check out that cookbook!
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