Orange Chicken // Freezer Fit

 INGREDIENTS: 2 lb boneless skinless chicken breasts diced 

1 tbsp minced garlic

 2 tbsp sesame oil 

2 orange + 2 tbsp of orange zest 

1/4 cup honey or maple syrup for less sugar 

1/4 cup coconut aminos or soy sauce 

1 tbsp grated ginger 

2 tbsp rice vinegar 

1/4 cup cornstarch (added on day of cooking) 1) 

Label your 1 gallon-sized plastic freezer bag. 

Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date). 

2) Add all ingredients to your freezer bag. Stir gently to combine. 

3) Remove air, seal and freeze. 

Crockpot Instructions -

Thaw freezer meal. -

Transfer contents from the bag to the pot.

 -Cook on low for 6-8 hours or high for 3-4 hours. 

-Thicken sauce with cornstarch slurry if needed before serving.

 Instant Pot Instructions: 

-From thawed, transfer contents into the instant pot. 

-Cook on high pressure for 8 minutes, then quick release. 

-Use sauté mode to thicken sauce if needed with cornstarch slurry.


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