Best 4 Freezer Bag Chicken Fajita Stir Fry Recipes

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FREEZER BAG CHICKEN FAJITA STIR-FRY



Freezer Bag Chicken Fajita Stir-Fry image

This Mexican-inspired stir-fry is the perfect quick weekend project: peppers, onions and chicken are tossed with a chili-spiced oil and frozen.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup vegetable oil
2 tablespoons chili powder
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 small red onion, thinly sliced
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
12 small flour tortillas, warmed
Guacamole, salsa, sour cream and lime wedges, for serving

Steps:

  • Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely.
  • 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. Let 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 with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side.

FREEZER BAG CHICKEN CURRY STIR-FRY



Freezer Bag Chicken Curry Stir-Fry image

With just a little advance prep, you can have a weeknight Indian-inspired stir-fry in a snap. Peas, cauliflower and chicken are sealed in a bag with coconut-curry sauce and frozen -- a perfect dinner after a hectic day.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

One 15-ounce can coconut milk
1 tablespoon curry powder
1 tablespoon tomato paste
1/4 to 1/2 teaspoon crushed red chile flakes
Two 2-inch pieces peeled fresh ginger, grated
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
One 10-ounce bag frozen peas
1 small head cauliflower, stem removed, broken into small florets
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
4 large naan flatbreads, warmed
Fresh cilantro leaves and plain yogurt, for serving

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.

FREEZER PREP CHICKEN FAJITAS RECIPE BY TASTY



Freezer Prep Chicken Fajitas Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, red onion, green bell pepper, yellow bell pepper, orange bell pepper, red bell pepper, lime juice, olive oil, garlic, cumin, chili powder, salt, pepper

Provided by Mercedes Sandoval

Categories     Lunch

Yield 4 servings

Number Of Ingredients 13

2 boneless, skinless chicken breasts
1 red onion, sliced
1 green bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon garlic, minced
½ teaspoon cumin
½ teaspoon chili powder
salt, to taste
pepper, to taste

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!

Nutrition Facts : Calories 254 calories, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 25 grams, Sugar 7 grams

STIR-FRIED CHICKEN FAJITAS



Stir-Fried Chicken Fajitas image

I developed this recipe one evening when I was hungry for fajitas but didn't want to light the charcoal grill! That makes the preparation a little different from traditional chicken fajitas...but our family likes these better.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 boneless skinned chicken breast halves cut in thin strips
3/4 cup bottled Italian dressing
1 small mild onion, sliced, separated into rings
1 small green pepper, sliced in strips
1 small red pepper, sliced in strips
1 small yellow pepper, sliced in strips
1 cup sliced fresh mushrooms
1/2 teaspoon garlic salt
2 tablespoons fresh lemon or lime juice
Salt to taste
Black pepper to taste
Flour tortillas
Picante sauce
Sour cream

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.

Nutrition Facts : Calories 326 calories, Fat 14g fat, Cholesterol 78mg cholesterol, Sodium 694mg sodium, Carbohydrate 21g carbohydrate, Fiber 29g protein. Diabetic Exchanges

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