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.