Freezer Bag Chicken Fajita Stir Fry Recipes

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BROWN BAG-CHICKEN FAJITA SANDWICH



Brown Bag-Chicken Fajita Sandwich image

Provided by Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 4

1 flour tortilla (6 inch)
1/2 cup grilled cut-up mixed fresh vegetables (red peppers, yellow squash, mushrooms)
6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
1 KRAFT DELI DELUXE Process Jalapeno American Cheese Slice

Steps:

  • TOP tortilla with remaining ingredients; roll up. Wrap in paper towel; place in lunch bag.
  • REFRIGERATE until lunchtime.
  • REMOVE sandwich from bag. Microwave on HIGH 40 sec. or until sandwich is heated through and cheese is melted.
  • Substitute: Prepare using OSCAR MAYER Deli Fresh Shaved Smoked Ham.
  • Creative Leftovers: Have some leftover grilled vegetables? Use them to prepare this flavorful sandwich.
  • Serving Suggestion: Round out the meal by adding a serving of your favorite fresh fruit.

FREEZER BAG CHICKEN AND BROCCOLI STIR-FRY



Freezer Bag Chicken and Broccoli Stir-Fry image

Get your favorite playlist queued up and spend some time prepping this easy stir-fry for an almost instant meal later. Chicken and microwaved broccoli are tossed in a bag with soy and orange sauce and then frozen. Take comfort in knowing tomorrow night's dinner is waiting in the freezer!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup orange juice
1/2 cup low-sodium soy sauce
1/4 cup honey
1 tablespoon cornstarch
1 tablespoon toasted sesame oil
One 2-inch piece peeled fresh ginger, grated
Kosher salt and freshly ground black pepper
6 cups small broccoli florets
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
Cooked white rice, chopped scallions and toasted sesame seeds, for serving

Steps:

  • Whisk together the orange juice, soy sauce, honey, cornstarch, sesame oil, ginger, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the broccoli and toss to coat. Cover with plastic wrap and microwave until the broccoli is crisp-tender and still bright green, about 4 minutes. Remove the plastic wrap and let cool completely.
  • Transfer the broccoli 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, broccoli 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 broccoli among 4 plates. Serve with rice and garnish with scallions and sesame seeds.

FREEZER BAG CHICKEN PRIMAVERA STIR-FRY



Freezer Bag Chicken Primavera Stir-Fry image

Primavera isn't just for pasta. With a little planned prep, you can have an instant chicken and vegetable stir-fry that has all the flavors of the iconic dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons unsalted butter, melted
2 tablespoons Dijon mustard
2 tablespoons finely chopped garlic
Kosher salt and freshly ground black pepper
12 ounces green beans, trimmed and cut into 2-inch pieces
One 6-ounce container cherry or grape tomatoes, halved
1 red bell pepper, thinly sliced
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
Minced fresh flat-leaf parsley and grated Parmesan, for serving
1 baguette, warmed and cut into 4 pieces

Steps:

  • Whisk together the butter, mustard, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the green beans, tomatoes and peppers and toss to coat. Cover with plastic wrap and microwave until the green beans are crisp-tender and still bright green, 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. Sprinkle with the parsley and Parmesan and serve with a piece of baguette.

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

STIR-FRY CHICKEN FAJITAS - WW



Stir-Fry Chicken Fajitas - Ww image

Make and share this Stir-Fry Chicken Fajitas - Ww recipe from Food.com.

Provided by Gallopin Gael

Categories     One Dish Meal

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1/4 cup lime juice
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
1 lb boneless skinless chicken breast
1 large red bell pepper (thinly sliced)
1 large yellow pepper (thinly sliced)
1 large green pepper (thinly sliced)
1 medium onion (thinly sliced)
1 garlic clove
1/4 teaspoon pepper
10 flour tortillas (fajita size)

Steps:

  • Take oil, lime juice, cumin and cayenne and mix together in a glass bowl. Put chicken in bowl and let it marinade for 1-2 hours.
  • In a wok, heat 1 tablespoon of water until very hot. Add chicken with marinade and stir-fry over high heat until chicken is white throughout, 3 to 5 minutes. Remove to plate.
  • Add another 2 tablespoons of water to wok and heat until very hot. Add peppers, onion, garlic; stir-fry until crisp-tender, 3 to 5 minutes. Return chicken to wok and season with pepper. Toss until heated through, about 1 minute.
  • Serve with flour tortillas, shredded cheese, sour cream and guacamole.

CHICKEN FAJITA STIR-FRY WITH PEPPERS



Chicken Fajita Stir-Fry With Peppers image

Make and share this Chicken Fajita Stir-Fry With Peppers recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 10

2 (4 ounce) chicken breasts, cut in bite size pieces
0.5 (35 g) package fajita seasoning mix (more if you wish)
1/2 cup chicken stock
vegetable oil cooking spray
1/2 yellow sweet pepper, sliced in strips
1/2 sweet red pepper, sliced in strips
1/2 green sweet pepper, sliced in strips
1/2 red onion, roughly chopped
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground

Steps:

  • Cut chicken breasts into bite sized pieces; place in sealable plastic bag.
  • Whisk fajita seasoning into the chicken broth; pour over chicken in plastic bag; shake well and seal tightly , place in fridge to marinate for 30 minutes or more.
  • Veggie spray non stick wok or large frypan; heat to medium hot; pour chicken with marinade into wok, stir fry and cook down to about 1/4 cup of mainade. about 10 minutes.
  • Add sweet peppers and red onion to wok, add salt and pepper, stir fry until almost all of the marinade is gone, (or until the consistancey you prefer), about 10 minutes; we like our veggies tender crisp).
  • Serve hot and enjoy!

Nutrition Facts : Calories 255.1, Fat 11.5, SaturatedFat 3.3, Cholesterol 74.4, Sodium 451.3, Carbohydrate 11.2, Fiber 2, Sugar 4.1, Protein 26.4

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