I started with bite-size portions of boneless chicken breasts and tossed it in a gallon size bag with flour. Seal the bag and grab the corners while flipping the bag over and over on your counter; watch the pieces magically coat themselves. The sauce bag easily holds liquid ingredients when it sits inside a glass measuring cup for support.
Now that was easy. I gently kneading the sauce until well mixed. Both bags are labeled and ready to go into my freezer.
- Sesame Sauce:
- 1/2 cup rice wine vinegar
- 3/4 cup brown sugar
- 3/4 cup soy sauce
- 1 cup water
- 1/4 cup cornstarch
- 1 teaspoon ground ginger
- 1-2 teaspoon red pepper flakes
- 2 tablespoon toasted sesame seeds
- 2 garlic cloves, minced
- Sesame Chicken:
- 4 to 5 boneless skinless chicken breasts, cut into bite-size pieces
- 1 cup white whole wheat flour
- Mix sauce ingredients a quart size bag labeled Sesame Sauce. Gently knead and seal well.
- Pour flour into gallon size bag. Seal and shake chicken strips until lightly coated. Drop chicken only into another gallon size bag labeled Sesame Chicken; throw out excess flour.
- Freeze sauce and chicken separately for a quick crock pot meal.
- Crock Pot Day: Thaw chicken and sauce 24 hours. Pour thawed chicken and sauce in crock pot. Add 1/2 to 1 cup water on top of the chicken making sure the chicken is submerged in sauce. Cook on low four to five hours or until chicken juices run clear.
- Sprinkle with additional sesame seeds if desired. Serve over hot rice with veges.
- This fully cooked meal is re-freezable for quick meals.
Have you tried the crock pot kits in the frozen convenience section? Try making your own.