INGREDIENTS:
(Serves 3)
1/8 teaspoon black pepper
1 tablespoon granulated sugar
½ tablespoon dried onion flakes
1 teaspoon cornstarch
2 tablespoons diced green onions
¼ cup black beans
1 tablespoon diced red peppers
1 tablespoon lime juice
2 tablespoons rice vinegar
½ teaspoon hot sauce
¼ cup crushed pineapple
1 teaspoon ginger puree
½ tablespoon chopped garlic
1 teaspoon chicken soup base
1 tablespoon orange marmalade
3 boneless, skinless chicken breasts
(Serves 3)
1/8 teaspoon black pepper
1 tablespoon granulated sugar
½ tablespoon dried onion flakes
1 teaspoon cornstarch
2 tablespoons diced green onions
¼ cup black beans
1 tablespoon diced red peppers
1 tablespoon lime juice
2 tablespoons rice vinegar
½ teaspoon hot sauce
¼ cup crushed pineapple
1 teaspoon ginger puree
½ tablespoon chopped garlic
1 teaspoon chicken soup base
1 tablespoon orange marmalade
3 boneless, skinless chicken breasts
ASSEMBLY DIRECTIONS:
Add all ingredients, including chicken, to a gallon size freezer bag. Freeze until ready to use. Follow directions below, or if not freezing ahead of time, skip to cooking directions.
Add all ingredients, including chicken, to a gallon size freezer bag. Freeze until ready to use. Follow directions below, or if not freezing ahead of time, skip to cooking directions.
COOKING INSTRUCTIONS:
THAW
1. Heat med. Frying pan w/2 tsp. olive oil over high heat. Season chicken & brown 3-4 min, per side.
2. Add sauce & ¼ cup water, bring to a boil. Reduce heat & simmer, covered, 10-15 min. (internal temp. 165 degrees F).
Serving suggestions: Jasmine rice & steamed pea pods
This recipe was copied from http://www.wbir.com/life/recipes/recipe.aspx?id=1996.
single serve brewing system says
October 26, 2011 at 10:35 pmThis recipe is good for the health of the elder ones. I like to try it at home.