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Tuesday, November 12, 2013

Cooking Tuesday - Cashew Chicken Stirfry for the freezer


Cashew Chicken Stir Fry


2 lbs chicken breast
¼  c soy sauce
2 Tbsp c red wine vinegar
1 tsp fish sauce
1 ½ tsp minced garlic
1 tsp minced ginger
½ tsp crushed red pepper
1 c unsalted cashews
1 pkg of broccoli and cauliflower
2 gallon bags
1 quart bag


Cut chicken breast into chunks.  Place into bags.  Mix soy sauce, red wine vinegar, and fish sauce.  Divide between 2 bags.  Add 1 ½ t minced garlic, 1 t minced ginger and ½ t crushed red pepper to each bag.  Place 1 cup of cashews in each quart bag. Place inside of another gallon bag with a pkg of vegetables and  bag of chicken.
Label the bag with this label:
 

CASHEW CHICKEN STIR-FRY

Needed on hand to complete this entrée:  2 teaspoons sesame oil. Completely thaw entrée in the refrigerator. Heat oil in a large skillet over medium-high heat and stir-fry chicken and sauce until meat is almost cooked through, 20 minutes. Add vegetables; stir-fry until tender crisp. Sprinkle with cashews and serve. 

 

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