Let’s make some chicken takeout freezer meals. Packed in flavor and family affordable.
Easy- Freeze Cookbook- https://amzn.to/2VaJEZa
Baggy rack stands- https://amzn.to/3engwW9
Leopard sweater- Use the code Kimmy20 for 20%off- https://www.mycentsofstyle.com/?afmc=Kimmy20&utm_campaign=Kimmy20&utm_source=leaddyno&utm_medium=affiliate
#chickentakeoutrecipes #freezermeals
SWEET FIRE CHICKEN
2 teaspoons minced garlic, 1-2 teaspoons crushed red pepper flakes
2/3 cup sugar, 1 cup water, 2 tbs sweet red chili sauce
½ tsp kosher salt, 3-4 boneless, skinless chicken breasts, diced
1 large red bell pepper, chopped, 1 (20 oz) can pineapple chunks, drained
Allow the chicken to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for 4-5 hrs. Before serving, whisk together the cold water, 4 Tbs, and cornstarch, 3 Tbs, in a small bow. Stir the slurry into the slow cooker, re-cover, and let everything cook on high for another 30 min.
HONEY-SESAME CHICKEN
1 small onion, diced, 2 cloves garlic, minced, ½ cup honey, ½ cup soy sauce
¼ cup ketchup, 2 Tbs vegetable oil, ¼ tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
2 lbs boneless, skinless chicken thighs
Combine all ingredients. Allow the chicken to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it and cook on low for 3 hours and 30 min. Remove the chicken from the slow cooker and shred or slice it. Stir the chicken back into the sauce, re-cover, and let everything continue to cook for another 30 minutes.
SWEET TERYAKI CHICKEN
2 lbs boneless, skinless chicken thighs, 1 cup diced yellow onion
2 cloves garlic, minced, ½ cup soy sauce, ½ cup honey
¼ cup rice vinegar, ¼ tsp freshly ground black pepper
1 tbs grated peeled fresh ginger
Combine all and freeze. Allow chicken to thaw overnight in the refrigerator. On serving day, pur the mixture into the slow cooker, cover it and cook on low for 2-3 hours. Remove the chicken from the slow cooker and cut it into bite-size pieces. In a small bowl, mix together the cornstarch, 2 tbs cornstarch, and water, ¼ cup, then stir the mixture into the sauce, re3-cover the slow cooker, and let everything continue to cook for another 20 minutes.
ORANGE PEPPER CHICKEN
8 large chicken wings (sectioned and tips removed) 0r drumsticks
1/3 cup honey, 2 tbs orange juice, 3 tbs soy sauce
1 tbs rice vinegar, 2 tbs ground ginger
½ red pepper flakes
Combine all ingredients. Lay in flat bag and freeze. Allow chicken to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for about 4 hours.
Easy- Freeze Cookbook- https://amzn.to/2VaJEZa
Baggy rack stands- https://amzn.to/3engwW9
Leopard sweater- Use the code Kimmy20 for 20%off- https://www.mycentsofstyle.com/?afmc=Kimmy20&utm_campaign=Kimmy20&utm_source=leaddyno&utm_medium=affiliate
#chickentakeoutrecipes #freezermeals
SWEET FIRE CHICKEN
2 teaspoons minced garlic, 1-2 teaspoons crushed red pepper flakes
2/3 cup sugar, 1 cup water, 2 tbs sweet red chili sauce
½ tsp kosher salt, 3-4 boneless, skinless chicken breasts, diced
1 large red bell pepper, chopped, 1 (20 oz) can pineapple chunks, drained
Allow the chicken to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for 4-5 hrs. Before serving, whisk together the cold water, 4 Tbs, and cornstarch, 3 Tbs, in a small bow. Stir the slurry into the slow cooker, re-cover, and let everything cook on high for another 30 min.
HONEY-SESAME CHICKEN
1 small onion, diced, 2 cloves garlic, minced, ½ cup honey, ½ cup soy sauce
¼ cup ketchup, 2 Tbs vegetable oil, ¼ tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
2 lbs boneless, skinless chicken thighs
Combine all ingredients. Allow the chicken to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it and cook on low for 3 hours and 30 min. Remove the chicken from the slow cooker and shred or slice it. Stir the chicken back into the sauce, re-cover, and let everything continue to cook for another 30 minutes.
SWEET TERYAKI CHICKEN
2 lbs boneless, skinless chicken thighs, 1 cup diced yellow onion
2 cloves garlic, minced, ½ cup soy sauce, ½ cup honey
¼ cup rice vinegar, ¼ tsp freshly ground black pepper
1 tbs grated peeled fresh ginger
Combine all and freeze. Allow chicken to thaw overnight in the refrigerator. On serving day, pur the mixture into the slow cooker, cover it and cook on low for 2-3 hours. Remove the chicken from the slow cooker and cut it into bite-size pieces. In a small bowl, mix together the cornstarch, 2 tbs cornstarch, and water, ¼ cup, then stir the mixture into the sauce, re3-cover the slow cooker, and let everything continue to cook for another 20 minutes.
ORANGE PEPPER CHICKEN
8 large chicken wings (sectioned and tips removed) 0r drumsticks
1/3 cup honey, 2 tbs orange juice, 3 tbs soy sauce
1 tbs rice vinegar, 2 tbs ground ginger
½ red pepper flakes
Combine all ingredients. Lay in flat bag and freeze. Allow chicken to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for about 4 hours.