Plum & Ginger Chicken

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.

Chinese Orange Beef

I found this recipe in the June 2009 issue of Woman's Day along with four other slow cooker recipes. This one looks like it would freeze well. How easy would this be- take the bag out of your freezer, throw it in the slow cooker and 8-10 hours later, dinner is done!

1 slow-cooker liner (such as Reynolds)
2 lb cubed beef stew meat
1/2 cup teriyaki sauce
1/2 cup orange marmalade
1 tsp minced garlic
1 tsp minced fresh ginger
1 red pepper, cut in 1/2 inch strips
6 oz snow peas, strings removed
4 scallions, thinly sliced

Line a 3-qt or larger slow cooker with liner. Add beef, teriyaki sauce, orange marmalade, garlic and ginger to slow cooker. Cover and cook on low 8-10 hours until beef is tender.

Turn to high. Stir in pepper strips and snow peas; cover and cook on high 10 minutes until vegetables are crisp-tender. Top with scallions.

click here for original recipe with nutrition info!

Cashew Chicken

½ cup ketchup
4 teaspoons soy sauce
½ teaspoon salt
2 tablespoons worcestershire sauce
3 tablespoons sugar
1 ½ teaspoons sesame oil
¼ teaspoon cayenne pepper
½ cup chicken broth
2 tablespoons cornstarch
½ teaspoon sugar
¼ teaspoon salt
3 whole chicken breasts, cut into bite size pieces or 1 package chicken tenders, cut into bite size pieces
¼ cup cooking oil
2 tablespoons fresh ginger root, minced
1 tablespoon minced garlic
1 onion, chopped
1 can water chestnuts, drained and coarsely chopped
1 can bamboo shoots, drained and sliced
1 ½ cups cashews
2 cups cooked white rice

Combine ketchup, soy sauce, salt, Worcestershire sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.

In a bowl, combine cornstarch, sugar, and salt. Toss the chicken with cornstarch mixture. Heat a wok or frying pan to a high heat and add cooking oil. When oil is hot add chicken. Add ginger root, garlic and onion.

Stir fry mixture until chicken is cooked through and opaque. Add bamboo shoots and water chestnuts. Add ketchup/soy sauce mixture to chicken and vegetables and cook until it comes to a boil.

Cool, bag and freeze. Save cashews for serving.

Thaw bag in fridge overnight. Reheat over medium heat until just boiling. Add cashews. Serve over rice.




I added carrots and green peppers when I made this for my family

The Freezer Chicks provide us with yet another recipe.