Thai Basil Stir Fry Chicken - Dump and Go Dinner

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Heat a large wok or stir fry over medium high heat. Add coconut oil and melt.
2. Toss chicken in a bowl with soy sauce until coated.
3. Stir fry chicken in batches until cooked through and browned (about 5 minutes) and remove to a plate
4. Stir fry green peppers, red peppers, and shallots until softened, about 4-5 minutes.
5. Add chicken back to the wok and reduce heat to low.
6. Add sweet garlic chili sauce and fresh basil and toss to coat and warm through.
7. Serve over hot jasmine rice.

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. Divide chicken and soy sauce among half of the indicated gallon freezer bags.
2. Divide green peppers, red peppers, and shallots among the remaining half of the indicated gallon freezer bags.
3. Divide sweet garlic chili sauce among pint freezer bags and place inside the bag with the vegetables.
4. Divide cooked rice among quart freezer bags.
5. Label all bags and freeze together.

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. Heat a large wok or stir fry over medium high heat. Add coconut oil and melt.
3. Stir fry chicken in batches until cooked through and browned (about 5 minutes) and remove to a plate
4. Stir fry green peppers, red peppers, and shallots until softened, about 6-7 minutes.
5. Add chicken back to the wok and reduce heat to low.
6. Add sauce to the wok with fresh basil and toss to coat and warm through.
7. Reheat jasmine rice in microwave for 1-2 minutes.
8. Serve chicken and veggies over jasmine rice.