Freezer Bag Chicken Curry Stir Fry Recipes
FREEZER BAG CHICKEN FAJITA STIR-FRY
This Mexican-inspired stir-fry is the perfect quick weekend project: peppers, onions and chicken are tossed with a chili-spiced oil and frozen.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely.
- Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.
- Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
- Divide the chicken and vegetables among 4 plates. Serve with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side.
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15-MINUTE CHICKEN CURRY, TAKEOUT-STYLE - THE WOKS OF LIFE
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5/5 (80)Total Time 15 minsCategory Chicken And PoultryCalories 197 per serving
- In a medium bowl, combine the sliced chicken breast, 1 teaspoon vegetable oil, 1 teaspoon soy sauce, and 1 teaspoon cornstarch.
- Heat your wok over high heat until smoking. Add a couple tablespoons of oil, and then add the chicken to the pan in one layer. Stir-fry the chicken just until it turns opaque, and remove from the wok. Set aside.
- Add another tablespoon of oil to the wok, and add the onions. Stir-fry for one minute, then stir in the chicken stock, curry powder, turmeric, sugar, and salt to taste.
- Combine the remaining 1 teaspoon of cornstarch with 2 teaspoons of water and mix until the cornstarch is dissolved. Stir it into the curry and stock mixture, and simmer for 1 minute, until thickened. If the sauce isn’t thick enough, add more cornstarch slurry. If it’s too thick, add more chicken stock.
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