Asian Chicken
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 or chicken finger size pieces. roll in flour. Fry in pan. Once browned on both sides, add marinade back into the chicken and simmer for about 20 minutes.
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 or chicken finger size pieces. roll in flour. Fry in pan. Once browned on both sides, add marinade back into the chicken and simmer for about 20 minutes.
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