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. 2049559 Upgrade to a paid membership 4211 to unlock all instructions 8425
3. 6052700 Upgrade to a paid membership 35309 to unlock all instructions 40432
4. 1394402 Upgrade to a paid membership 47557 to unlock all instructions 98835
5. 1456648 Upgrade to a paid membership 16136 to unlock all instructions 19803
6. 7419577 Upgrade to a paid membership 20881 to unlock all instructions 33610
7. 7047445 Upgrade to a paid membership 63537 to unlock all instructions 32227
8. 3813049 Upgrade to a paid membership 92408 to unlock all instructions 45941
9. 3934085 Upgrade to a paid membership 55469 to unlock all instructions 79

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. 7920846 Upgrade to a paid membership 43402 to unlock all instructions 87245

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.