Small
3 Servings
Oven
Thaw meat overnight in fridge. Place meat and vegetables on skewers. Place in oven proof dish, cover and bake at 350 F for 45 minutes until the meat is tender and reaches an internal temperature of 165 F.
Stovetop
Cook from frozen in medium saucepan over medium-low heat. Add 1/8-1/4 cup water and cook covered. Break up meat as it starts to cook. Cook for 25-30 minutes.
Pressure Cooker
Cook on manual for 15-20 minutes, or to an internal temperature of 165 F, natural pressure release. May add 1/4 cup liquid before cooking to bring up to pressure. Remove chicken and vegetables. Switch pressure cooker to sauté setting. Mix 1/2 Tbsp corn starch and 1/2 Tbsp water, add to sauce. Stir until thick. Add chicken back to pot to soak in sauce prior to serving.
Grill
Thaw in the fridge, under cold water, or in the microwave. Skewer meat and vegetables. Grill outdoors, rotating often, until cooked through or to 165°F. On stovetop, place leftover marinade in saucepan and cook on med-high heat. Mix equal parts 1-2 Tbsp corn starch and water and add to sauce. Heat thoroughly and stir until thick. Serve over kabobs and side of choice.
Slow Cooker
Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Remove chicken and vegetables. On stovetop, place sauce in pan and cook on med-high heat. Mix equal parts 1/2 Tbsp corn starch and water and add to sauce. Stir until thick. Return sauce and chicken to slow cooker and allow to soak prior to serving.
Seasoning
For stronger flavors, add 30-60 minutes before serving:
Garlic | ¼ tsp
Ground Ginger | ⅛ tsp
