This recipe serves two people.
For the stir-fry:
1/2 cup uncooked white or brown rice
3/4 to 1 pound chicken
2 cloves garlic, smashed
1 bay leaf
1 bell pepper, sliced
1 cup sugar snap or snow peas (or other vegetable, equal to 1 cup chopped)
For the sauce:
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
2 tablespoons water, chicken broth, or vegetable broth
2 tablespoons brown sugar
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
Preparing for the freezer:
Cut chicken into four to six large chunks (this will cut down cooking time). Place the chicken in a small pot with garlic and bay leaf. Add water until the chicken is covered with a few inches of water. Bring to a boil, then cover and reduce heat to low. Allow the chicken to simmer until cooked through, about 10 minutes. The chicken should be about 165* internally.
Cut the chicken into smaller, bite-sized pieces. Put in a freezer bag, press most of the air out, and seal. (See note below about freezing)
Slice the pepper, and trim the ends from the peas. Place in a freezer bag, squeezing out most of the air.
Whisk together the ingredients for the sauce, then pour into a small freezer bag. Press out as much air as possible, and close the bag. Make sure the bag does not have any holes.
Prepare the rice according to its package directions. Place in a freezer bag.
Package the Stir-Fry Dinner Together: Place the bags of chicken, vegetables, rice, and sauce in a large plastic bag or freezer container. Write out the preparation instructions provided below, and place in a large freezer bag. Press out as much air as possible before sealing.
This will keep in the freezer for up to 3 months.
Heat Up the Stir-Fry Meal for Dinner:
Sauce: Defrost the sauce by removing it from the freezer and placing the bag of sauce in a bowl of hot tap water to thaw.
Rice: Put the rice to a microwave-safe container, cover loosely, and heat for 2 minutes, or until warm. Keep covered and set aside. (Or you could add the rice to the skillet when cooking the vegetables)
Chicken and vegetables: Warm 1-2 tablespoons of oil in a large skillet or a wok over medium-high heat. When the oil is warm, add the frozen chicken. Spread the chicken into a single layer and cook, stirring occasionally, until the chicken develops golden spots and is warmed through, about 4 to 6 minutes.
Add the frozen vegetables to the skillet with the chicken. Cook, stirring occasionally, until the vegetables are cooked through but still tender, 3 to 5 minutes.
Pour the defrosted sauce over the chicken and vegetables. Stir until the sauce is thickened and coats all the ingredients, about 1 minute.
Serve the stir-fry over rice. Leftovers will keep refrigerated for up to a week.
**Note about freezing: If you do not want your ingredients to clump together when you freeze them, spread them in a single layer on a baking sheet, and freeze the entire sheet for at least four hours (overnight is best). After the ingredients have frozen separately, you can package them accordingly. This is not necessary, but it does provide a benefit. There will be less ice accumulating in the bags, and the ingredients won't sick together.
This recipe makes about four servings.
1 pound chicken
1/4 cup oil
1/4 cup lime juice
2 Tablespoons honey or agave nectar
2 teaspoons Worchestershire sauce
1/4 cup cilantro, chopped
2 Tablespoons chili powder
2 Tablespoons garlic powder
1 teaspoon ground cumin
1 teaspoon black pepper
1 jalapeno, chopped
1 bell pepper, sliced
1/2 red onion, sliced
12 corn or flour tortillas, warmed
Make the marinade by stirring together oil, lime juice, honey, Worchestershire sauce, cilantro, chili powder, garlic powder, cumin, black pepper and chopped jalapeno.
Cut chicken into thin slices, and put in a small freezer bag. Pour the marinade over the chicken, and toss to coat. Squeeze most of the air out of the bag, and seal.
Put the sliced red onion and bell pepper in another freezer bag, pressing out most of the air and sealing.
If you'd like to freeze the tortillas, place them in a freezer bag and seal.
Place all bags into a larger zip-top freezer bag. Label the bag, and write the following recipe on it. Stash the bag in the freezer.
To cook fajitas: Defrost chicken.
When chicken is defrosted, heat 2 Tablespoons of oil in a large skillet. Remove chicken from the marinade, letting some of the liquid drip off. Cook 8-10 minutes, until chicken is done. Add vegetables, and cook until done, about 3 minutes. Serve with warm tortillas, shredded cheese and sour cream, if desired.
To reheat tortillas: damp towel, 2 minutes in microwave