Freezer Bag Chicken Fajita Stir Fry Recipes

Steps:

• Mix lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper in small bowl or measuring cup.
• Place the chicken breasts in a large, gallon-sized freezer bag and pour the marinade over them.
• Add red onion and bell peppers to freezer bag. Seal freezer bag and ensure excess air is squeezed out. Gently mix contents together so that the marinade fully coats the chicken.
• Place in freezer and store up to 3 months.
• When ready to enjoy, thaw completely and pour contents into slow cooker.
• Cook on low for 6 hours, or high for 3 hours, or until chicken is fully cooked.
• Enjoy!

Steps:

• Whisk together the coconut milk, curry powder, tomato paste, chile flakes, ginger, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the peas and cauliflower and toss to coat. Cover the bowl with plastic wrap and microwave until the cauliflower is crisp-tender, about 4 minutes. Uncover and let cool to room temperature.
• Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
• Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook. stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
• Divide the chicken and vegetables among 4 plates. Serve each with naan and garnish with cilantro leaves and yogurt.

Steps:

• In heavy plastic bag, combine chicken strips and dressing; refrigerate several hours or overnight, turning bag occasionally. Drain. , Heat a large nonstick skillet over medium high heat; stir-fry chicken strips and onions for 2 minutes. Add pepper strips and mushrooms; cook and stir until chicken is done and peppers are tender-crisp. Season with garlic salt, lemon juice and salt and pepper as desired. Serve in warm tortillas. Top with picante sauce and sour cream.