Freezer to Feast: Sweet & Sour Chicken Stir-Fry (Whole Foods coupon code)

As you have probably figured out by now, I am a "fresh is best" kind of cook. But, in the spirit of attempting to make things a little easier for myself every now and then, I decided to try something new. My kids are not a fan of the Crock Pot or Slow Cooker though, so that easy option isn't a good one for us. Instead I tried a simpler version of a dish I usually use fresh veggies for. It's always a crowd pleaser in my house: Sweet & Sour Chicken Stir Fry, but with frozen veggies. So, I partnered up with @WholeFoods, to give you $5 off your next purchase of $25 or more so you can recreate this tasty, easy #BackToSchool dish! Simply show your cashier this code (302663) at checkout. Expires 9/31. Only valid in Whole Foods Market Northeast stores.

The result? Simple, fast and delicious!


1 1/2 lbs chicken breast, cut into 2" long thin strips

For the marinade:

1/4 cup 365 Shoyu Soy Sauce

1/2 pineapple juice

1/4 cup orange juice

1 tbsp toasted sesame oil

1 1/2 tbsp honey

1 tsp grated fresh ginger

3 garlic cloves minced (I haven't cut up garlic in two years since I discovered Dorot frozen cubes. They are a life saver! They also have ginger, cilantro and parsley cubes!)

1/4 tsp freshly ground black pepper

For the stir-fry:

Canola or vegetable oil (for pan)

1 tbsp toasted sesame oil

3 cloves garlic, minced

365 Frozen California Blend

365 Cut String Beans

365 Broccoli Florets

365 Stir-Fry Blend

For the sauce:

1/4 cup soy sauce

1/4 cup orange juice

3 tbsp chicken broth

2 tbsp honey

1/2 tsp fresh ginger, minced

1/4 tsp corn starch

1/4 tsp confectioners sugar

1/4 tsp flour (to thicken)

freshly ground pepper


Combine all marinade ingredients in a medium bowl and whisk  until honey is incorporated. Place chicken strips in a Ziploc bag and pour marinade over the chicken. Seal and shake until chicken is submerged. Marinate at least 2 hours.

Heat a large wok or fry pan on medium-high heat. Add 1 tbsp vegetable or canola oil.

Remove chicken from the bag. Discard the marinade. Cook for 3-5 minutes until chicken is cooked through. Remove chicken from the pan.

Add 1 tbsp sesame oil and 2 tsp canola oil to the pan on medium high heat. Add 3 cloves of garlic. Cook for 2 minutes. Add your veggies. Cook uncovered for 2-3 minutes, then cover and cook until just tender and warmed through.


Remove from pan.

In a small saucepan, on medium-low heat, whisk together soy sauce, chicken broth, orange juice, honey, ginger and pepper. Slowly add corn starch, sugar and flour and whisk until sauce is thickened.

Serve with 365 Frozen Jasmine Rice.

Layer rice, veggies, chicken and then pour sauce over it all.