Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a medium mixing bowl, stir together tomato sauce, orange zest, orange juice, chicken broth, brown sugar, minced garlic, sriracha, soy sauce, red pepper flakes and black pepper. Set aside.
2. 797724 Upgrade to a paid membership 78996 to unlock all instructions 24812
3. 1122292 Upgrade to a paid membership 28404 to unlock all instructions 93620
4. 8564289 Upgrade to a paid membership 31542 to unlock all instructions 91083
5. 6249116 Upgrade to a paid membership 61013 to unlock all instructions 76538
6. 9808136 Upgrade to a paid membership 41324 to unlock all instructions 64945
7. 8745543 Upgrade to a paid membership 84080 to unlock all instructions 61639
8. 8324114 Upgrade to a paid membership 63064 to unlock all instructions 97143
9. 365867 Upgrade to a paid membership 14885 to unlock all instructions 1651
10. 156328 Upgrade to a paid membership 74242 to unlock all instructions 62431

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 348835 Upgrade to a paid membership 18792 to unlock all instructions 11757

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a medium mixing bowl, stir together tomato sauce, orange zest, orange juice, chicken broth, brown sugar, minced garlic, sriracha, soy sauce, red pepper flakes and black pepper. Set aside.
2. Place flour, cornstarch, garlic powder, and onion powder into a large plastic zip-top bag, add chicken breast cubes, seal bag and shake to coat chicken pieces thoroughly.
3. Heat olive oil in a large skillet over medium heat, keeping in mind that the entire amount may not be used. Start with a few Tablespoons and add more as needed.
4. Working in batches to avoid overcrowding, shake excess flour mixture off of chicken pieces and sauté chicken until browned and cooked through. Remove finished pieces to a plate. Add more oil as needed. 1
5. After all chicken is cooked and set aside, wipe out remaining flour mixture from skillet, then pour in sauce.
6. Simmer sauce on low for 5 minutes.
7. Add edamame, water chestnuts and green onions, and cook for an additional 2 minutes.
8. Add chicken pieces to sauce and stir to combine. Cook for 3 more minutes to allow sauce to thicken.