Stir-Fry Freezer Meals 4/5 (1)


medium prep time 8 mins | cook time 15 mins | SERVINGS 2

Ingredients

    FOR THE STIR-FRY BASE:

    1/2 cup uncooked La Fe White Rice

    3/4 – 1 lb chicken breasts or thighs (substitute pork, beef, or tofu)

    2 cloves garlic, smashed

    1 bay leaf

    2 cup La Fe Stir-Fry Vegetables

    FOR THE SAUCE

    2 tbsp soy sauce

    2 tbsp La Fe Red Cooking Wine

    2 tbsp water, chicken broth, or vegetable broth

    2 tbsp La Fe Brown Sugar

    1 tbsp rice wine vinegar

    1 tsp sesame oil

    1 tsp cornstarch, optional for a thicker sauce

    La Fe Sazon

    Garlic powder to taste

    Salt & pepper to taste

Directions

  • STEP ONE

    Prepare the La Fe rice according to its package directions. When done, spread the rice on a baking sheet to cool.

  • STEP TWO

    Poach the chicken, place the chicken in a pot and add the garlic and bay leaf. Cover the chicken with few inches of water. Bring to a full boil over medium-high heat, then turn the heat to low, cover the pot, and let the chicken simmer until cooked through and the interior registers 165˚F on an instant-read thermometer, 10 minutes  depending on the thickness of the chicken.

  • STEP THREE

    Cut the chicken into thick slices, then cut each slice into bite-sized pieces. Make sure the pieces are as uniform in a shape and thickness as possible.

  • STEP FOUR

    Prepare the sauce by whisk together the ingredients for it.

  • STEP FIVE

    Warm 2 teaspoons of La Fe vegetable oil in a large skillet (like a cast-iron) or a wok over medium-high heat. When the oil is warm, add the chicken. Spread the chicken into a single layer and cook, stirring occasionally, until the chicken develops golden spots and is warmed through, 4 to 6 minutes.

  • STEP SIX

    Add the La Fe frozen stir-fry vegetables to the skillet with the chicken. Cook, stirring occasionally, until the vegetables are hot and crisp-tender, 3 to 5 minutes.

  • STEP SEVEN

    Pour the warmed sauce over the chicken and vegetables. Stir until the sauce is thickened and coats all the ingredients, about 1 minute.

  • STEP EIGHT

    Serve the stir-fry over rice. Leftovers will keep refrigerated for up to a week.