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cubes of chicken, broccoli, peppers, and carrots served on rice noodles
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Chicken Stir Fry Bags
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Servings: 4
Calories: 228 kcal
Ingredients
Ingredients for the Bags
  • 2 chicken breasts, boneless and skinless, raw, cubed
  • 1 cup sugar or snap peas
  • 1 cup carrots, peeled and sliced
  • 1 red pepper, sliced
  • 1 cup broccoli florets, fresh or frozen
  • 3/4 cup chicken broth
  • 3 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • 2 tsp sesame oil
  • 2 tsp ginger, minced
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
Ingredients for the Day of Cooking
  • 1 Tbsp cornstarch
  • 2 Tbsp water
Instructions
Assembly Instructions

  1. Place raw chicken cubes in a medium or large resealable freezer bag.

  2. In a large resealable freezer bag, add the vegetables.

  3. In a medium bowl, mix together the chicken broth, soy sauce, brown sugar, sesame oil, ginger, garlic, and reed pepper flakes.

  4. Pour 1/4 cup of the sauce in with the chicken and the rest into a medium resealable freezer bag.

  5. Remove the excess air from all three bags.

  6. Staple together above the seal and freeze.

Cooking Instructions

  1. Thaw overnight in the fridge.

  2. Heat some oil in a skillet or wok.

  3. Stir fry chicken for a few minutes.

  4. Add in the veggies, sauce, and your cornstarch slurry (cornstarch mixed with the cold water).

  5. Stir often.

  6. Cook 3-5 more minutes until chicken is no longer pink in the center.

  7. Serve over rice or udon or chow mein noodles.