Sweet & Sour Chicken Freezer Meal Recipe

Sweet & Sour Chicken

(recipe from Allrecipes.com)

Make enough to have leftovers – not much more work, plus better the next day! Serve with sweet & sour sauce over steamed rice. Serves 8. Reheat leftovers in 350˚F oven for 15-20 min.

Ingredients:

8 skinless, boneless chicken breast halves, cut into 1-inch cubes

2 ¼ cups all-purpose flour

1 ½ tsp baking powder

1 tsp salt

¼ tsp ground white pepper

2 Tbsp cornstarch

1 egg

1 ¼ cups water

1 quart vegetable oil for frying

1 (8 oz) can pineapple tidbits

2 bell peppers, cut into 1 inch pieces

Directions:

1. Combine flour, baking powder, salt, white pepper, cornstarch, and egg. Add 1 ¼ cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

2. Heat oil in skillet or wok to 350˚F. Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.

3. When ready to serve, layer green peppers, pineapple tidbits (reserved from sauce recipe), and cooked chicken pieces on a platter (or do buffet style). Pour hot sweet and sour sauce over top.

Sweet & Sour Sauce

(recipe from Allrecipes.com)

This can be made in advance and keeps up to 5 days in the refrigerator.

Ingredients:

1 (8 oz) can pineapple tidbits (or 1/3 cup pineapple juice)

1 ¾ cups water, divided

¾ cup white sugar

½ cup distilled white vinegar

¼ cup cornstarch

2 drops orange food color (optional)

Directions:

1. Drain can of pineapple tidbits, reserving the juice (about 1/3 cup). Discard tidbits.

2. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, 1/3 cup pineapple juice, and orange food coloring. Heat to boiling. Turn off heat.

3. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

***FREEZER INSTRUCTIONS***: (Chicken) After chicken is cooked and drained, allow to cool to room temperature. Place one layer of chicken on cookie sheet (do not cover!) and freeze about 1 hour (this is to prevent the pieces from sticking together). Chicken pieces can then be placed in a freezer-safe container. (Sauce) Place cooled sauce into a freezer-safe baggie. Lay flat in freezer.

***TO COOK FROM FROZEN***: (Chicken) Place chicken on parchment paper on a cookie sheet in a 350˚F oven for about 25 minutes, turning once. (Sauce) Thaw under warm running water. Heat in microwave until hot.

***ADDITIONAL ITEMS***: Give baggie of uncooked rice and 8 oz can pineapple tidbits. Must buy fresh peppers.