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. 8398216 Upgrade to a paid membership 61316 to unlock all instructions 49695
3. 1167510 Upgrade to a paid membership 22804 to unlock all instructions 14317
4. 3288278 Upgrade to a paid membership 72410 to unlock all instructions 93179
5. 5711954 Upgrade to a paid membership 30964 to unlock all instructions 22624
6. 5643536 Upgrade to a paid membership 73769 to unlock all instructions 63647
7. 318901 Upgrade to a paid membership 27109 to unlock all instructions 56317
8. 883657 Upgrade to a paid membership 30911 to unlock all instructions 36313
9. 1294948 Upgrade to a paid membership 94578 to unlock all instructions 19831

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. 2060029 Upgrade to a paid membership 44775 to unlock all instructions 14395

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.