Best Freezer Bag Chicken Primavera Stir Fry Recipes

Freezer Bag Chicken Fajita Stir-Fry image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup vegetable oil
2 tablespoons chili powder
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 small red onion, thinly sliced
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
12 small flour tortillas, warmed
Guacamole, salsa, sour cream and lime wedges, for serving

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.

Freezer Bag Chicken and Broccoli Stir-Fry image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup orange juice
1/2 cup low-sodium soy sauce
1/4 cup honey
1 tablespoon cornstarch
1 tablespoon toasted sesame oil
One 2-inch piece peeled fresh ginger, grated
Kosher salt and freshly ground black pepper
6 cups small broccoli florets
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
Cooked white rice, chopped scallions and toasted sesame seeds, for serving

Steps:

Whisk together the orange juice, soy sauce, honey, cornstarch, sesame oil, ginger, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the broccoli and toss to coat. Cover with plastic wrap and microwave until the broccoli is crisp-tender and still bright green, about 4 minutes. Remove the plastic wrap and let cool completely.
Transfer the broccoli 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. Thaw in the refrigerator for at least 24 hours before cooking.
Pour the chicken, broccoli 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 broccoli among 4 plates. Serve with rice and garnish with scallions and sesame seeds.