🍲 Freezer Stir Fry

Very minimal prep on this one and comes together in minutes. I always have rice, broth, and frozen chicken thighs and veggies on hand so this is an easy back up dinner plan. You can make the rice as usual or sub half the water for canned coconut milk. The coconut rice comes out especially creamy if you make the rice on the stove top rather than the instant pot. Serves 4.

Ingredients:

• 1c rice

  1c canned unsweetened coconut milk

  1c water or chicken broth

  1lb chicken thighs thawed and cut into bite size chunks

  1 small onion diced

  3 garlic cloves minced

  4c mixed frozen veggies such as carrots, bell peppers, snow peas, or zucchini

  1 tsp olive oil

  3 tbs tamari or soy sauce

  1 1/2 tsp toasted sesame oil

  1/4c water and 1 tbs corn starch slurry

  1 tsp black pepper

Instructions:

1. Cook rice on the stove top. Bring 1c water and 1c canned coconut milk to a boil. Add rice, cover and reduce heat to low and cook until all liquid is absorbed- about 20 minutes.

2. While the rice cooks, chop and prep your chicken thighs, onions and garlic. Combine the 1/4c water with the cornstarch and make a slurry. Set aside.

3. In a large skillet heat olive oil over medium heat. Add chicken thighs and cook until browned and cooked through. Next add the onion, garlic, and veggies and stir occasionally until tender, about 5 minutes.

4. Add the soy sauce, sesame oil and cornstarch slurry and stir until sauce thickens slightly about 2-3 minutes. Top the coconut rice with the stir fry.