Chicken Kung Pao - Budget Batch Cook Freezer Recipe


Stir fry's and oriental style dishes don't tend to freeze well so it's very difficult to batch cook them.  I've tried various different methods and this one's the best I've found.  


Tools and Ingredients:
Boneless Chicken £3.33
Garlic 16p
Chillies 47p
Ginger 22p
Red Wine Vinegar 25p
Soy Sauce 42p
Sugar 10p
Flour 5p
Spring Onions 48p
Frozen Broccoli 79p
Frozen Sweetcorn 69p

Total = £6.96
Makes 18 portions = 39p per portion


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Start by dicing the garlic.


Then the ginger.


And the chillies.


Thinly slice the spring onions.


Pop them into a big pan and fry them until they're soft.


Add the vinegar, soy sauce


and sugar to the pan, giving it a good stir to make sure all of the sugar is dissolved.


Pour the sauce into freezer tubs.


Next dice the chicken.


Add it the pan and use the same pan to toss then chicken in a little flour until it's completely coated.


Fry the chicken until it's just under cooked.

Add the chicken to the freezer tubs and leave them in the fridge for a few hours to cool completely.  

Once the sauce and chicken is cold add the frozen vegetables and put the tubs straight into the freezer.


Linking Up To:


#simplycrafting #budgetrecipes #batchcook #healthiereating #mealinspiration #midweekmeals #fiveaday #homemadefoodisthebest #mumscooking #homecooked #kungpaochicken
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