Freezer Meal Recipe: Orange Chicken
This Orange Chicken Freezer Meal Recipe is an easy meal to make and throw in the freezer for another day. It is also quick to prepare once pulling it out of the freezer and a family favorite!
You can do this freezer meal two different ways. You can either cook the chicken and mix together the sauce ingredients in a bag to be frozen and cooked later, OR you can cut up the raw chicken and freezer it with a bag of the sauce ingredients to be cooked right before you want it. I personally prefer to cook the chicken first because it is quicker and easier to prepare when pulling the meal out of the freezer and that is what we are going for is quick and easy with these meals.
I will cook the chicken as directed in the recipe, cool it and then place it in a ziploc bag to freeze. I will also assemble the ingredientes for the sauce recipe (but not cook it) and store it in a sandwich size ziploc bag. Then I will put the sauce bag in the chicken bag and freeze them both together in one convenient packet.
When you pull the meal out of the freezer, place the frozen chicken on a cookie sheet and bake it at 350 degrees for 15 minutes or until thoroughly heated. Place the sauce ingredients in a small saucepan and heat over medium heat stirring until it thickens. Remove from heat. Then place chicken in a mixing bowl and mix the sauce in with it. I think it is best served over rice.
Would you like to see more of our recipes?
Subscribe to our weekly recipe email.
Black & Decker 3-Cup Rice Cooker $16.99 (was $21.99)
Ships Free with Amazon Prime (Try a FREE Membership)
- This is a 3-cup rice cooker
- Features an easy one-touch operation button
- Keep your rice warm with the automatic keep-warm mode plus handy indicator lights
- The Glass lid is removable and nonstick pot for easy cleanup
- There is a measuring cup and serving scoop included
- Holds 3-cups of cooked rice, 1-1/2 cups of uncooked rice. Measures approximately 7-1/2 by 7-1/2 by 6-3/5 inches
Freezer Meal Recipe: Orange Chicken
- Vegetable Or Peanut Oil For Frying
- 4 whole Egg Whites
- 2 Tablespoons Cornstarch
- 4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
- 1/2 cup Orange Juice
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Packed Brown Sugar (OR White Sugar OR Honey)
- 1 Tablespoon Rice Vinegar (or Regular Distilled Vinegar)
- 1/4 teaspoon Sesame Oil
- Dash Of Salt
- Dash Of Crushed Red Pepper, More To Taste
- 1 clove Garlic, Pressed Or Minced
- 2 teaspoons Minced Ginger
- 1 teaspoon Cornstarch (additional)
- Zest Of 1 Orange (optional)
- 1/4 cup Water
- 2 whole Green Onions, Sliced
- Whisk together the cornstarch and egg whites with a fork in a bowl until almost frothy, about 1 minute.
- Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
- Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F.
- In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden.
- Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes.
- Once the chicken has cooled, place in a freezer ziploc bag.
- Put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) and cornstarch a small bowl, mix well.
- To freeze put into a sandwich size ziploc bag.
- Put cooked chicken in Ziploc freezer bag along with sauce packet and freeze.
- Heat a nonstick skillet and whisk together Sauce ingredients and 1/4 cup water once they are thawed. Heat until bubbling and starting to thicken, about 3-4 minutes.
- Heat chicken in the oven at 350 until completely heated (usually 15-20 minutes).
- Coat the chicken with Orange Sauce.
- I usually just stir them together in a bowl to coat.
- Serve over rice.