Sweet and Sour Chicken
2-3 chicken breasts, chopped into 1 in. cubes
1 (20 oz) can pineapple chunks in juice
1 cup baby cut carrots, cut in half
½ sweet onion, chopped (about ½ cup)
1 ½ tsp. minced garlic (about 3 cloves)
1 tsp. gingerroot ( peeled and minced)
½ cup soy sauce
½ cup packed brown sugar
¼ cup cornstarch
¼ cup water
3 T. ketchup
2 bell peppers (any color) cut into 1-in pieces
Freezer meal prep:
Chop chicken into 1 in. cubes and place in the bottom of a gallon sized freezer bag. Add carrots, onion, garlic and ginger to the bag with the chicken.
Drain pineapple, reserving juice. Mix juice, soy sauce, brown sugar, ketchup, water and cornstarch together. Pour over chicken.
Place pineapple chunks and bell peppers in a quart sized freezer bag. Place chicken bag and pineapple bag in another gallon sized freezer bag. Label and freeze.
Place contents of chicken bag in a large slow cooker and cook on low 7 to 9 hours or until chicken is cooked through.
During the last 30 minutes of cooking, add pineapple and bell peppers. Turn heat to high and cook until sauce is thickened and bell peppers are tender. Serve over rice.