Freezer Sweet and Sour Chicken Stir Fry
Say hello to the ultimate meal prep solution with this Freezer Sweet and Sour Chicken Stir Fry! Perfectly balancing vibrant flavors and convenience, this recipe combines tender chicken, crisp bell peppers, sweet pineapple, and a tangy homemade sauce made with soy sauce, rice vinegar, and a hint of brown sugar. Prep it ahead by freezing individual portions, complete with sauce, for up to three months. When you're ready, simply stir-fry the defrosted mix in minutes for a quick, wholesome dinner. Serve it over fluffy rice to soak up all the deliciousness. Ideal for busy weeknights, this freezer-friendly stir fry is a lifesaver for anyone craving a homemade classic Asian-inspired dish without the hassle.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Carrot
- 1 cup Fresh pineapple (or canned, diced)
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 3 tablespoons Ketchup
- 2 tablespoons Brown sugar
- 1.5 tablespoons Cornstarch
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Vegetable oil
- 4 cups Cooked rice
Instructions
Dice the chicken breasts into bite-sized pieces and set aside.
Slice the red and green bell peppers into strips. Peel and julienne the carrot. If using fresh pineapple, dice it into small chunks.
In a medium bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, cornstarch, minced garlic, and grated ginger to make the sweet and sour sauce.
Divide the diced chicken, sliced vegetables, and pineapple evenly into freezer-safe ziplock bags or containers. Pour the sweet and sour sauce equally over each portion.
Seal the bags or containers, removing as much air as possible, and freeze for up to 3 months.
When ready to cook, defrost one portion overnight in the refrigerator.
Heat a large skillet or wok over medium-high heat, and add vegetable oil.
Once the oil is hot, add the defrosted chicken, vegetables, and sauce mixture. Stir-fry for 10-12 minutes, or until the chicken is fully cooked and the vegetables are tender-crisp.
Serve immediately over cooked rice.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2345 mg | 102% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 61.2 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2554 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
