Freezer Food Friday- Oriental Chicken

Yay! It's Friday.

Every Friday I share a recipe that a) everyone in my family will eat happily, b) is easily freezable. I have about 45 minutes to get dinner ready, and preparing some things ahead of time and freezing them has helped me a lot.

Today's recipe is kind-of a pain to make because of so many ingredients, but if you make 5 batches instead of one and freeze 4 it is well worth it. I found the original recipe in A Taste of Home magazine. Submitted by a Dave Farrington from Midwest City, Oklahoma, it was originally called "Oriental Chicken Thighs. " I have since changed the recipe a bit and use more than just thighs, so we'll call it "Oriental Chicken." It makes a really tasty dish that both my kids and Guapo love. First I will give the recipe for a single batch.

10 pieces bone-in chicken, skin removed (I use legs and thighs because my kids LOVE chicken legs. If you were going to use bone in breasts, you'd problaby want to only use 4 or 5pieces)
3 T olive oil

In a large skillet over medium heat, brown the chicken in oil for about 15 minutes or until juices run clear. Meanwhile, mix the following ingredients in a something that you can shake it up in (like a jar with a tight fitting lid):

2/3 c warm water
1/2 packed brown sugar
1/4 c orange juice
1/4 c soy sauce
1/4 c ketchup
2 T white vinegar
6 cloves garlic, minced
1 tsp crushed red pepper flakes
1/2 tsp Chinese five-spice powder (this has a very distinct flavor; the dish can be prepared without it and has a different flavor that is still very good)
~ 1 T or 1 inch fresh ginger (peeled and minced or washed and sliced into slices)

Shake until sugar is dissolved. Pour over the chicken. Bring to a boil. Reduce heat; simmer uncovered for 30-35 minutes or until chicken is tender. Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

When I am going to freeze this recipe, I multiple the sauce times 5, use 1/5 of it the day I make it and with what remains, divide it into 4 and put each part into a Ziploc freezer bag. When I am going to use it, I'll move one from the freezer to the fridge and it will be thawed by lunch time. So here is the sauce portion of the above recipe X5:

3 1/3 c warm water
2 1/2 packed brown sugar
1 1/4 c orange juice
1 1/4 c soy sauce
1 1/4 c ketchup
1/2 c + 2T white vinegar
30 cloves garlic, minced
5 tsp crushed red pepper flakes
2 1/2 tsp Chinese five-spice powder
Several inches of fresh ginger


So, there it is. It really is tasty and it smells so good as you are cooking it. I prepared it last weekend for a dinner with my friend Rita and her family. They are from the Philipines and therfore, from what I have learned thus far about Filipinos, are food connoisseurs. They really liked the chicken (or at least were very good liars).

Have a great weekend.