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. 5726134 Upgrade to a paid membership 21110 to unlock all instructions 50754
3. 180288 Upgrade to a paid membership 71415 to unlock all instructions 1502
4. 2398962 Upgrade to a paid membership 51574 to unlock all instructions 93977
5. 1969964 Upgrade to a paid membership 54211 to unlock all instructions 24244
6. 2807854 Upgrade to a paid membership 45274 to unlock all instructions 29303
7. 2513833 Upgrade to a paid membership 70525 to unlock all instructions 76875
8. 7369858 Upgrade to a paid membership 97301 to unlock all instructions 58340
9. 323036 Upgrade to a paid membership 23848 to unlock all instructions 74484
10. 3646552 Upgrade to a paid membership 3442 to unlock all instructions 86924

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. 8812755 Upgrade to a paid membership 70168 to unlock all instructions 96731

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.