Stir-Fry Freezer Mealsmedium prep time 8 mins | cook time 15 mins | SERVINGS 2
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
Prepare the La Fe rice according to its package directions. When done, spread the rice on a baking sheet to cool.
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.
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.
Prepare the sauce by whisk together the ingredients for it.
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.
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.
Pour the warmed sauce over the chicken and vegetables. Stir until the sauce is thickened and coats all the ingredients, about 1 minute.
Serve the stir-fry over rice. Leftovers will keep refrigerated for up to a week.