Freezing: Chicken and Broccoli Stir-Fry

Ingredients:

• 0.5 cups orange juice
• 0.5 cups lightly salted soy sauce
• 1/4 cup honey
• 1 tbsp cornstarch
• 1 tbsp dark sesame oil
• 5 cm ginger root, peeled and grated
• 6 cups small broccoli florets
• 600 g skinless and boneless chicken breasts, cut into 1 cm pieces.
• Cooked white rice, chopped green onions and toasted sesame seeds for serving

Preparation:

1. In a large microwave-safe bowl, combine the orange juice, soy sauce, honey, cornstarch, sesame oil, ginger, 1 teaspoon salt, and a few grinds of freshly ground black pepper. Add the broccoli and toss to coat. Cover with plastic wrap and microwave. Microwave until the broccoli is crisp-tender but still bright green, about 4 minutes. Remove the wrap and let the vegetables cool completely.
2. Place the broccoli and marinade in a large zip-lock plastic bag and add the chicken. Press out most of the air and seal, then gently toss to coat the chicken with the marinade. Freeze until ready to cook. Defrost in the refrigerator at least 24 hours before cooking.
3. Place the chicken, broccoli, and marinade in a large skillet and heat over high heat. Cook, stirring frequently, until the chicken is cooked through, about 12 minutes. Season with salt and pepper to taste.
4. Divide the chicken and broccoli evenly among four plates. Serve with rice, garnished with green onions and sesame seeds.