From
Fix, Freeze, Feast.
Peanut Chicken Satay
Makes 3 Entrees, 4-6 Servings Each
6 pounds boneless skinless chicken thighs
3/4 cup natural chunky peanut butter
1/2 cup orange juice concentrate, thawed
1/3 cup soy sauce
1 Tbs minced ginger (I buy it by the pre-minced jar)
2 tsp orange zest
1/2 tsp hot pepper sauce (I used Tabasco)
5 scallions, chopped (about 3/4 cup)
3 one-gallon freezer bags, labeled. Don't forget the date!
On hand for cooking day: wooden or metal skewers
1. Combine peanut butter, juice concentrate, soy sauce, ginger, orange zest, and hot pepper sauce in a medium bowl. Set aside. Chop scallions.
2. Rinse chicken and cut into 1/2 inch strips.
3. Divide all ingredients evenly into the three bags. Seal and squish it around to coat the chicken with the sauce. Remove any excess air from the bag and freeze flat on a cookie sheet.
Cooking day:
Thaw completely. If using wooden skewers, soak them in water for at least an hour. Thread chicken pieces onto the skewers. Grill until chicken pulls apart easily and is no longer pink in the center of the thickest portion. Discard remaining marinade.
NOTE: We quit doing the skewer thing and now stir-fry it. Works great and there's a nice sauce, too!
Tequila Lime Chicken
Makes 3 Entrees, 4 Servings Each
12 boneless skinless chicken breasts
3/4 cup soy sauce
1/2 cup bottled margarita mix
3 T tequila
3 T lime juice
1 T dry mustard
3 tsp minced garlic
Label 3 gallon freezer bags and be sure to include the date
Divide chicken between the 3 bags. Add one tsp minced garlic to each bag. Combine the rest of the ingredients in a bowl and whisk to combine. Divide liquid evenly between the 3 bags. Carefully squeeze out the air to prevent freezer burn and lay bags flat in the freezer on a cookie sheet.
To prepare:
Thaw completely. Grill or bake at 500 degrees for 20-25 minutes. Discard remaining marinade.