I had thawed a large package of skinless chicken breasts and decided to spend the morning making meals ahead for the up and coming holiday season. This package was taking up a lot of space in the freezer. These meal packages will actually make more space available then the large package. Since this was for make ahead meals, all I have is the picture of the freezer packages before they went into the freezer.
While prepping for the last freezer meal starter, it dawned on me to cut enough chicken breasts for a second meal. One of my favorites is chicken chop suey and it makes a great meal starter. All you will have to do when you pull it from the freezer is thaw. I chose to add celery, carrots, sweet peppers and snow peas in addition to the recipe because I had them on hand. But a can of Chinese vegetables and be added to this basic recipe when you go to serve it. You should have the meal on the table less then 30 minutes. It is ready by the time the rice is cooked. I always like to add some rice noodles on top.
One other important note with this basic recipe of chicken and sauce is that it is used in cashew chicken and moo goo gia pan. All you have to do is change the vegetables to make these two dishes.
Chicken Chop Suey (Freezer Meal Starter)
- 2 large chicken breast chopped into thin bite size pieces
- season with salt and pepper
- 2 tablespoons corn starch
- 1 cup chicken broth
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon corn starch
- 2 tablespoons oil
- 1 clove garlic chopped
- 1/4 cup finely chopped onion
Slice the chicken breasts fairly thin and then cut into bite size pieces. Place in a bowl and season with salt and pepper then add corn starch. Mix with clean hands until chicken is coated.
In a bowl mix together chicken broth, soy sauce, oyster sauce, and corn starch. Mix with whisk until smooth.
In a wok or skillet heat oil and sauté chopped garlic and onion. Do this until the mixture is aromatic. This only takes a minute. Add chicken pieces and cook until they are done. *Add the chicken broth mixture and stir. Cook until sauce is thickened.
Cool before placing in freezer packages and freeze. To serve just thaw and add a can of mixed Chinese vegetables. Heat and serve over hot rice.
Note* You can add your own vegetables at this time if you want. Thin sliced carrot sticks, celery cut on an angle and sweet peppers cut in 1 inch squares. Whatever you have on hand. Just let the vegetables cook for 30 seconds to blanch them for freezing. They will finish cooking when you heat before serving.