Meg Makes: Thaw out some chicken for quick stir-fry

Meg Makes: Thaw out some chicken for quick stir-fry

My husband and I are experimenting with freezing both full meals and individual ingredients. So far, it seems to be going well.

A month or so ago, we cut about 5 pounds of boneless, skinless chicken breast into strips, sauted it in batches on our stovetop (seasoned with salt and pepper), divided it into meal-size portions and froze the portions individually.

Rob pulled a bag of cooked chicken out on a busy night this week and let it defrost in the refrigerator.

He then created this stir-fry with it. The results were flavorful (thanks to all the other ingredients he added) but more importantly, they made for a fast, easy dinner.

If you're not into cooking and freezing your own meat, you can also buy frozen chicken that's been precooked. It would work well here.

Or start the recipe by sauteing raw chicken in olive oil, then add the rest of the ingredients once it's mostly cooked.


1½ pounds pre-cooked chicken

4 ounces chili garlic sauce

1 tablespoon sesame oil

1 tablespoon low-sodium soy sauce

¼ chopped walnuts

1 handful fresh basil, cut into slivers

1 teaspoon honey

1 jalapeño pepper, seeded, ribbed and cut into thin strips

1 Granny Smith apple, cored and sliced into small, thin pieces

olive oil as needed

Combine ingredients in a large skillet or Dutch oven. Mix and cook until chicken is heated.

Serve over rice.

Meg Dickinson is a local communications professional who spends many of her waking hours daydreaming about food. To submit a recipe for her consideration, email her at

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Topics (2):Food, People