Wednesday, May 13, 2009

Plum & Ginger Chicken

adapted from this 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.

1 comment:

  1. Yummy! My pea pods were slightly over cooked, but that was probably my fault for not fully thawing before cooking. It was a little sweet for DH's taste, but the 2yo and I really liked it so it's going in the rotation.

    I could see this working with almost any veggie. Broccoli, peppers, whatever you have on hand. Serve over rice and you've got all your food groups covered.


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