Wednesday, February 11, 2009

Cashew Chicken Stir-Fry

NOTE: This recipe, from Fix, Freeze, Feast is made to be frozen and makes 3 entrees.

6 lbs boneless, skinless chicken thighs
3/4 cup soy sauce
1/3 cup red wine or cooking sherry
1 T fish sauce
3 tsp minced garlic
2 1/4 tsp minced ginger
1 1/2 tsp crushed red pepper flakes
3 cups unsalted cashews

Cut chicken into bite-sized pieces. Divide chicken evenly among 3 1-gallon freezer bags. Combine the soy sauce, wine, and fish sauce in a medium bowl. Divide marinade evenly over the chicken. Into each bag measure 1 tsp garlic, 3/4 tsp ginger, and 1/2 tsp crushed red pepper. Seal bags.

Put 1 cup cashew into each of 3 sandwich bags, and seal. Place a bag of chicken and a bag of cashews into each of 3 1-gallon bags. Seal and freeze.

To prepare: Completely thaw one entree. Heat sesame oil in a large skillet. Stir-fry chicken and sauce over medium-high heat until meat is cooked through, 20 - 25 minutes. Remove chicken from the pan. Add fresh stir-fry vegetables and stir fry until tender-crisp. Sprinke with cashews and serve.
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9 comments:

  1. Freezer GalsFebruary 11, 2009 at 8:49 PM

    I really liked this one, but it wasn't a favorite of Megan & Scotts

    ReplyDelete
  2. KarenMarch 9, 2009 at 9:32 AM

    I liked it. It wasn't all that spicy which was good for my kids but spice it up if you want :)

    ReplyDelete
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