Hula Chicken Stirfry

49g carb per serving

This recipe is originally from the Better Homes and Gardens New Junior Cookbook gifted to me, er, my son for his birthday. I made it once and the kids wolfed it down, so it's now on our do-again list.  The bonus, of course, is that it is well-suited to freezer kit organization (yay!).  The recipe below makes 2 kits, due to the popularity of the dish at my house as much as to the fact that my grocery store only carries pineapple chunks in 20 oz. cans instead of the 8 oz. can required by the OR.


Hula Chicken Stirfry
Makes 4 servings

2 lbs. chicken breast, cut into 1" chunks
2 16 oz. bags frozen stirfry veggies
1 20 oz. can pineapple chunks, undrained
2 portions stirfry sauce (orange sesame or kung pao) + 4 tbsp cornstarch (or 1 1/3 cup store-bought stirfry sauce)
4 3 oz. packets ramen noodles

Divide the chicken equally into 2 ziptop or vacuseal bags.  Divide the pineapple equally with juice into 2 ziptop bags.  Mix stirfry sauce with cornstarch, and divide into 2 bags.  Put chicken, pineapple, stirfry sauce and frozen veggies into 2 larger ziptop bags.  Add the noodle packets or label them for pantry storage.  Include the cooking instructions with a note to add 1/2 cup water to the stirfry sauce for each kit.

To cook, thaw.  Brown chicken in 1 tbsp canola oil over medium-high heat, about 6 minutes.  Add veggies, cover and cook 5 minutes.  Stir in pineapple with juice, stirfry sauce and 1/2 cup water.  Break up the noodles inside the packets.  Open them and discard the seasoning packets.  Stir the noodles into the stirfry, cover and boil 3 minutes. Pin It