Freezer Stew

and cabinet too.

Recently I was searching for dinner in my kitchen. I wanted something that could be prepared quickly, with ingredients already on hand, and of course healthy and delicious.  Not that I am making that cliché New Year’s resolution mistake of starting a diet or anything. no. not me. (okay maybe just a little – but to be fair the office treats were out of hand!)

I always have an assortment of frozen veggies and veggie blends in the freezer along with leftover cooked rice. ( yup I freeze that too!) Onions of course are a staple in any kitchen. Having some chicken breast was just lucky.

A simple stir-fry sauce can be made with soy sauce, ground ginger, garlic, salt and pepper.

I start my chicken pieces in a little oil and get them about 75 percent cooked before adding the frozen veggies. If you are using fresh onion – go ahead and put that in right away with the chicken. After the frozen veggies go in (bonus that the ice crystals melt and deglaze the pan!) toss everything around for a few minutes. I prefer my veggies not overly done. If you like things a bit more tender, put them in a little earlier and leave them on longer. Once all the ingredients are basically cooked to your liking, add your stir-fry sauce in. I don’t add the sauce in too soon, because it will burn before the chicken is done. The idea is to let this sauce just coat everything and cook a bit too.

As soon everything is cooked through, sauce coating everything, toss it over some rice. (leftover, defrosted or prepared fresh) If you don’t have a sesame allergy and you have some toasted sesame oil on hand… a drizzle of this would be just great on top.

Who needs take out?

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