Fix, Freeze, Feast - Kati Neville [18]
TEQUILA-LIME CHICKEN
MAKES 3 ENTRÉES, 4 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) BONELESS, SKINLESS CHICKEN HALF-BREASTS
¾ cup soy sauce
½ cup bottled margarita mix
3 tablespoons tequila
3 tablespoons lime juice
1 tablespoon dry mustard
3 teaspoons minced garlic (about 9 cloves)
3 one-gallon freezer bags, labeled
1. Rinse and trim chicken as desired. Divide chicken evenly among the freezer bags.
2. Combine soy sauce, margarita mix, tequila, lime juice, and mustard in a medium bowl. Divide marinade evenly over the chicken. Into each bag measure 1 teaspoon minced garlic.
3. Seal and freeze.
TO COOK ONE ENTRÉE
This entrée can be prepared outdoors on a grill or in the kitchen using your broiler.
1. Completely thaw one entrée in the refrigerator.
TEQUILA TIP
Those large bottles of tequila can be costly. If this recipe is the only reason to have tequila on hand, look for the tiny 50-mL bottle at your liquor store. You’ll find you have enough for this recipe with a few drops left over.
FOR OUTDOOR COOKING
1. Prepare a medium-low fire in a gas or charcoal grill.
2. Cook chicken, turning every 5 minutes and basting frequently with the marinade, for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170ºF. Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.
FOR INDOOR COOKING
Slice each breast in half horizontally, so that no piece is more than 1 inch thick. Arrange the chicken slices on a greased broiler pan. Broil chicken 5 inches from the broiler, turning frequently and basting, for 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170ºF. Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.
Another delicious recipe from our friend Shawnee. She says, “Cashews are such a delicious addition to a dish. Technically not a nut but a seed, cashews dare you to eat just a few. They actually have a lower fat content than almonds, walnuts, pecans, and peanuts, and are packed with nutrients.” —KN / LT
CASHEW CHICKEN STIR-FRY
MAKES 3 ENTRÉES, 4 – 6 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) BONELESS, SKINLESS CHICKEN THIGHS
¾ cup soy sauce
cup red wine or cooking sherry
1 tablespoon fish sauce
3 teaspoons minced garlic (about 9 cloves)
2¼ teaspoons minced ginger
1½ teaspoons crushed red pepper flakes
3 cups unsalted cashews
6 one-gallon freezer bags, label 3
3 sandwich bags
ON HAND FOR COOKING EACH ENTRÉE
½ pound assorted fresh vegetables, cut into 1-inch pieces for stir-frying
2 teaspoons sesame oil
1. Rinse chicken and cut into bite-size pieces. Divide the chicken evenly among the three unlabeled 1-gallon freezer bags.
2. Combine the soy sauce, wine, and fish sauce in a medium bowl. Divide marinade evenly over the chicken. Into each bag measure 1 teaspoon garlic, ¾ teaspoon ginger, and ½ teaspoon crushed red pepper. Seal bags.
3. Put 1 cup cashews into each of the sandwich bags and seal.
4. Place a bag of chicken and a bag of cashews into each of the labeled 1-gallon bags. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Heat sesame oil in a wok or large skillet. Stir-fry chicken and sauce over medium-high heat until meat is cooked through, 20 to 25 minutes. Remove chicken from the pan.
3. Add vegetables and stir-fry until tender crisp, about 5 minutes. Return chicken to pan and stir to combine. Sprinkle with cashews and serve.
WHERE’S THE FISH SAUCE?
Fish sauce, a condiment used in Southeast Asian cuisine, adds depth to marinades and stir-fry sauces. Look for it in the Asian aisle at your supermarket. There you’ll also find toasted sesame oil, hoisin sauce, mango chutney, coconut milk, and red curry paste, which are called for in several other recipes.