ASIAN CHICKEN & VEG. POTSTICKERS

By

Yields: One gallon-sized bag of chicken and potstickers with three servings. (I doubled this recipe and made two bags.)

View complete recipe

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 pound of frozen vegetable pot stickers
  • 1 small onion, diced (about 1 cup)
  • 1/2 cup honey
  • 1/2 cup low sodium soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (this adds a little bit of spice to the
  • dish, so omit or decrease if you don’t like any kind of spicy food)
  • 1/4 teaspoon ground black pepper

Preparation

Step 1

MATERIALS
• 1 gallon-sized plastic freezer bag PREP
1. Label your freezer bag with the name of the meal, cooking instructions, and “use by date”. (For standard fridge/freezer combos, this will be three months from the prep day.)
2. To your freezer bag, add all ingredients.
3. Remove as much air from the freezer bag as possible, seal, and lay flat in
your freezer for up to three months.
COOK
1. The night before cooking, move frozen bag to your refrigerator to thaw.
2. The morning of cooking, pour contents of freezer bag into your crockpot.
3. Cookon“low”settingfor6hours,oruntilchickeniscookedthrough.
Serve with steamed broccoli.

View complete recipe