Thai Gingered Chicken

Scroll down for my Freezer Food Friday recipe….

 

Thai Gingered Chicken CP

 

3 1/2 – 4 Lbs Chicken Pieces ( thighs & drumsticks)

2 Tbs Cooking Oil

1/3 Cup Soy Sauce

2 Tbs Brown Sugar

2 Tbs Water

1 Clove Garlic, minced

1 tsp Ground Ginger

1/4 Slivered Almonds (for garnish)

 

In large skillet over medium heat, brown chicken in oil on both sides. 

Transfer to slow cooker.   In mixing bowl, combine soy sauce, sugar,

water, garlic and ginger; mix well then pour over chicken in crock-pot.

 

Cover and cook on High for 1 hour, turn down to Low and cook for 4 – 5

hours longer.  When done, transfer to serving bowl, then garnish with

almonds.

 

Note:  You can thicken the cooking liquid into a gravy if you wish to

serve it with the chicken, over rice or noodles.   Just use a slurry

made with cold water and corn starch.

 

 

I found this on the Recipe Du Jour list.

 

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Freezer Vegetable Soup

 

 

 

Welcome to Freezer Food Friday!

Share a recipe that can be made ahead and frozen for later use. Let’s help each other stock our freezers with meals for our families.

 Link your recipe at Mr. Linky below, leave me a comment and I will be around to visit your blog.

 

 

 

 

 

 

Freezer Vegetable Soup
 
SOUP BASE:

 
1 quart chopped fresh tomatoes
1 cup diced celery
1 cup diced carrots
1 cup diced onion
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dill weed
ADDITIONAL INGREDIENTS (for each batch):
2 cups diced cooked potatoes
2 cups water
 
Combine soup base ingredients in a kettle or Dutch oven; bring to a boil over medium heat.

 

Reduce heat; cover and simmer for 45 minutes.

 

Cool. Place 2 cups each into freezer containers.

 

May be frozen for up to 3 months.