Freezer Bag Chicken And Broccoli Stir Fry Food

CHICKEN AND BROCCOLI

Steps:

• Add the velveting ingredients to a large freezer bag or bowl; whisk to combine. Add chicken and turn until evenly coated. Let sit at room temperature while you prep your broccoli and aromatics; 15-30 minutes (no more). Meanwhile, whisk Sauce ingredients together in a medium bowl; set aside.
• Heat 1 tablespoon vegetable or peanut oil in a large nonstick skillet over medium-high heat. Once very hot, add chicken and stir fry until golden, about 2-3 minutes (chicken will not be cooked through). Remove chicken to a plate.
• To the now empty skillet, heat 1 tablespoon peanut oil/vegetable oil until very hot and sizzling. Add the broccoli and stir fry for 30 seconds. Add water, garlic and ginger and stir fry one minute.
• Return the chicken to the skillet. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, chicken is cooked through, and broccoli reaches desired tenderness, about 1-2 minutes.
• Serve with rice and garnish with green onions and sesame seeds if desired.

FREEZER BAG CHICKEN CURRY STIR-FRY

Steps:

• Whisk together the coconut milk, curry powder, tomato paste, chile flakes, ginger, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the peas and cauliflower and toss to coat. Cover the bowl with plastic wrap and microwave until the cauliflower is crisp-tender, about 4 minutes. Uncover and let cool to room temperature.
• Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
• Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook. stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
• Divide the chicken and vegetables among 4 plates. Serve each with naan and garnish with cilantro leaves and yogurt.

FREEZER BAG CHICKEN FAJITA STIR-FRY

Steps:

• Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely.
• Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.
• Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
• Divide the chicken and vegetables among 4 plates. Serve with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side.