Hey, this is Melissa Kirby, one of Dustin’s contributors.
A number of you asked what my favorite freezer meal is so here you go:
In a 1 gallon freezer bag, place:
6 boneless skinless chicken breasts halves, sliced into strips
In a mixing bowl, add:
3 teaspoons (6 cloves) pressed garlic
4 tablespoons grated gingerroot
4 tablespoons apple cider vinegar
4 green onions, thinly sliced
1/2 cup chopped cilantro
1 cup low sodium chicken broth
1/2 cup Hoisin sauce
1/2 cup low sodium soy sauce
4 tablespoons creamy peanut butter
4 tablespoons sesame oil (optional)
4 tablespoons honey
2 teaspoons crushed red pepper flakes
Mix well. Pour half of the mixture into the bag containing the chicken breasts. Gently and carefully squeeze the bag to
force out any air then seal the bag. In a 1 quart freezer bag add the remaining half of the sauce mixture. Gently and
carefully squeeze the bag to force out any air then seal the bag. Place the two plastic bags into a 1 gallon freezer bag gently squeezing out the air and seal it. On the outside bag, label or write the recipe title/number and today’s date using a Sharpie marker on the bag and place in the freezer.
Leanne’s Tip: Make a note on your freezer bag to start soaking your skewers to prepare for the meal (if using wooden ones) when you start defrosting your meal.
At Time of Cooking:
6 Bamboo skewers (Tip: presoaking wooden skewers keeps them from blackening when you grill!)
Remove preassembled Chicken Satay from the freezer and defrost. (This is a great time to start soaking skewers if needed.) Preheat outdoor grill, indoor grill or oven broiler. Remove chicken strips from marinade; thread chicken strips onto bamboo skewers. Cook over grill, using marinade to baste chicken.
Heat reserved marinade from second freezer bag and use as sauce for chicken; serve.
Serving Suggestions: Grilled asparagus and a big salad.Nutrition per serving: 452 Calories; 21g Fat; 34g Protein; 33g Carbohydrate; 3g Dietary Fiber; 115mg Cholesterol; 2122mg Sodium. Exchanges: 1/2 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates. Points: 10
Copyright (C) 2010 www.savingdinner.com Leanne Ely, CNC All rights reserved.