Who likes stir-fry with a little sweet and sour sauce on the side? All of these kiddos are raising their hands. This was our August mission meal at the Steadfast home and it was a huge hit. The women and children living there love fresh meals made with love. And these adorable kids scooped it out for each resident.
It’s such a blessing to share our freezer food with the community and we hope you will prayerfully consider it also.
2 Timothy 2:20-21
The Message (MSG)
20-21In a well-furnished kitchen there are not only crystal goblets and silver platters, but waste cans and compost buckets—some containers used to serve fine meals, others to take out the garbage. Become the kind of container God can use to present any and every kind of gift to his guests for their blessing.
In retrospect, these kids are not gourmet cooks, but they willingly give love to others with a smile and a shaky hand trying to hold the food steady They are definitely the kind of container God can use! What kind of container are you and are you being used by God?
While you ponder, here’s a recipe you’re sure to love using seasonal summer produce. Feel free to grab your freshly frozen produce and quickly throw this meal together. The sweet and sour sauce is freezer friendly if you want to make it ahead of time. Simply mix up the sauce and pour into a quart size bag. Turn this into a stir-fry kit with the separately packaged chicken, veges and sauce. Freeze. Thaw over night when ready to serve and pour into your skillet with your fresh veggies. You can leave out the chicken if you’re vegan.
slightly adapted from ourbestbites
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1 8 ounce can pineapple chunks, drained and juices reserved
- 3 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon rice vinegar
- 3-4 teaspoons vegetable oil, divided
- 1 pound boneless, skinless chicken breasts, cubed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1/4 teaspoon ground ginger
- 3 cups bell pepper cut bell pepper squares or 3 cups other seasonal veggies (broccoli, red pepper, onion, carrot, etc.)
- hot cooked brown rice or noodles
- Dissolve cornstarch and water in a medium bowl stirring to dissolve.
- Add the reserved pineapple juice, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
- Spray a large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.
- Stir-fry the vegetables over medium-high heat until they are crisp-tender.
- Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes.
- Serve over a bed of hot brown rice or whole wheat thin spaghetti noodles.
We quadrupled this recipe and used LOTS of green peppers because that’s what was growing in my friend’s garden. No need to buy extra stuff, we just used what we had and made a delicious meal for the homeless.
Do you have any summer produce for this sweet and sour stir-fry?