Chicken Stir Fry
adapted from "Dream Dinners" beef stir fry recipe
3 stalks of celery (diced)
2 carrots (diced)
1 lb. boneless/skinless chicken, cubed (you can use thighs, breasts, or tenderloins. Whichever type of meat your family prefers)
1 small can of Baby Corns
1/2 cup soy sauce
3 Tablespoons Ground Ginger
1 teaspoon black pepper
1/8 teaspoon red pepper flakes (you can add more if you like it hot!)
1/4 cup peanut butter
1 tablespoon brown sugar
~Place celery, carrots and baby corns into a freezer bag. In a separate freezer bag add chicken and the rest of the ingredients. Seal bag and mush to mix ingredients. Place chicken bag into veggie bag and seal. Freeze.
To Serve: Thaw. In a skillet over high heat cook the chicken and marinade mixture until the chicken is almost cooked through. Add the vegetables and cook for 2 more minutes or until chicken is no longer pink. Serve over rice.