adapted from this allrecipes.com recipe
2/3 cup plum sauce
1 Tablespoon brown sugar
2 Tablespoons soy sauce
2 cloves garlic, minced
2 chicken bouillon cubes
2 Tablespoons vegetable oil
4 skinless, boneless chicken breast halves, cut into bite-size pieces
3/4 teaspoon minced fresh ginger root
2 cups snow peas, trimmed
1 cup sliced fresh mushrooms
2 cups sliced carrots
Mix the plum sauce, brown sugar, soy sauce, garlic, and bouillon in a small bowl.
Heat oil in a skillet over medium heat. Cook chicken until juices run clear. Mix in ginger, snowpeas, carrots, and mushrooms and continue cooking until tender. Stir in the plum sauce mixture. Cook until heated through.
Option 1: Prepare recipe as directed. Cool. Transfer to a labeled freezer bag and freeze.
Option 2: Freeze ingredients separately to cook later: Add ginger and vegetables* to the plum sauce; transfer to a small freezer bag. Place uncooked, bite-sized chicken pieces in it's own freezer bag. Package both bags together to freeze.
*Steam, blanche, or saute fresh vegetables partially before freezing. Or use frozen veggies so the work is already done for you.