1.5 lbs boneless, skinless chicken thighs, cut each thigh into about 6 pieces (I usually don’t use chicken breasts because they tend to dry out)
1/4 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
2 cups zucchini
3. Combine everything except nuts and zucchini in freezer bag.
4. Combine zucchini and nuts in a different bag.
5. Freeze.
On cooking day, empty chicken bag into Crock-pot, and cook on LOW for 3 to 4 hours. Add cashews and zucchini 1/2 hour before serving and stir. Serve over rice.
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