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Quick and Easy Chicken Broccoli Stir Fry

<p>Drawing on simplicity and familiar asian flavors, this Quick and Easy Chicken Broccoli Stir Fry is a great freezer dinner alternative to take out after a long day.</p>
2 Servings Recipe By

Ingredients

  • 1 tablespoon Olive Oil
  • 2 1/2 cups dice Chicken, Boneless Breasts
  • 2 teaspoons mince Garlic, Cloves
  • 1 teaspoon Ginger, Ground
  • 3/4 cups Chicken Stock #1
  • 3 tablespoons Soy Sauce
  • 1 teaspoon Sugar
  • 2 cups Broccoli Cuts, Frozen
  • 1 cup dice Carrot
  • 1/2 cups dice Cabbage, Red
  • 2 teaspoons Cornstarch
  • 1/4 cups Chicken Stock #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 466 Calories
  • 14g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 168mg Cholesterol
  • 1782mg Sodium
  • 23g Total Carb
  • 6g Fiber
  • 10g Total Sugars (Includes 2g Added Sugars)
  • 57g Protein
  • 3 WW Freestyle

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.

Freeze For Later Cooking 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. 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.
  8. Allow to cool.
  9. Divide between indicated number of gallon freezer bags, label, and freeze.

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. Reheat on stovetop over low heat until warm, about 10-15 minutes.

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