It Inspired Me

1 tray (~6 lbs) boneless, skinless chicken half-breasts 1 cup packed brown sugar 1 cup soy sauce 1/4 cup lime juice 1/2 tsp curry powder 3 tbsp minced garlic (about 25 cloves) 2 1/4 tsp crushed red pepper flakes 3 one-gallon freezer bags, labeled 2 tsp peanut oil Rinse & trim chicken as desired. Divide chicken evenly among the three freezer bags. Combine the brown sugar, soy sauce, lime juice, and curry powder in a medium bowl. Divide marinade evenly over the chicken. Measure 1 tbsp minced garlic and 3/4 tsp crushed red pepper into each bag. Seal and freeze. For Indoor Cooking: Completely thaw one entree in the refrigerator. Cut marinated chicken into 1/2-inch strips. Heat the oil in a wok or large skillet. Stir-fry chicken over medium heat for about 25 minutes, or until pieces pull apart easily and are no longer pink in the center. Serve with soba noodles or rice and sweet Asian coleslaw. Another method of cooking that was very tasty was cutting the chicken breast into strips o

This is another freezer meal. Not bad. Loved the mango in the dish. Actually tasted more like pineapple than mango but very good. Chicken is good leftover wrapped in a tortilla. From "Fix, Freeze, Feast" by Kati Neville and Lindsay Tkacsik Makes 4 entrees, 4 servings each 1 tray (about 6 pounds) boneless, skinless chicken half-breasts 1/2 cup chopped dried mango (about 4 ounces) 1/4 cup dried cranberries 2/3 cup boiling water 2 (9-ounce) jars mango chutney (about 2 cups) 1/2 cup rice vinegar 1/4 cup minced onion 1 tablespoon minced garlic (about 9 cloves) 1 tablespoon toasted sesame oil 1 tablespoon curry powder 4 (1-gallon) freezer bags, labeled Rinse and trim chicken and cut into bite-size strips. Divide the chicken evenly among the four 1-gallon freezer bags. Place mango and cranberries in a medium bowl and cover with boiling water; stir. Add chutney, vinegar, onion, garlic, sesame oil and curry powder; stir. Divide cooled sauce evenly over the chicken. Seal and freeze.