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. Heat olive oil in a skillet over medium heat.
2. 6356064 Upgrade to a paid membership 19649 to unlock all instructions 49758
3. 1713052 Upgrade to a paid membership 71805 to unlock all instructions 41782
4. 200476 Upgrade to a paid membership 56508 to unlock all instructions 67665
5. 8059767 Upgrade to a paid membership 1130 to unlock all instructions 67759
6. 8380780 Upgrade to a paid membership 35384 to unlock all instructions 21568
7. 2149807 Upgrade to a paid membership 287 to unlock all instructions 48926
8. 1712595 Upgrade to a paid membership 27523 to unlock all instructions 56841
9. 7291090 Upgrade to a paid membership 34556 to unlock all instructions 61917

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. 8333772 Upgrade to a paid membership 14423 to unlock all instructions 60582

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. Heat olive oil in a skillet over medium heat.
2. Add chicken, garlic, and ginger. Cook for 3 minutes, or until chicken begins to brown.
3. Add chicken stock #1 soy sauce, and sugar.
4. Cover and continue to cook for 5 minutes. Stir halfway through.
5. Add broccoli, carrots, and red cabbage. Cover and cook for 5 more minutes.
6. Meanwhile, in a bowl, whisk together cornstarch and chicken stock #2.
7. Stir into stir-fry. Continue to cook until sauce thickens, about 5 minutes.