1 bag stir-fry vegetables, frozen – 1kg
1 19 oz can pineapple tidbits or chunks
1 cup Sweet and Sour Sauce (store or homemade)
2 chicken breasts, sliced.
Increase recipe size according to your family.
Combine all the ingredients in a zip lock freezer bag. Lay flat to freeze.
Thaw in your refrigerator the night before cooking – place contents in crock put and cook 6 ours on low or 4 hours on high.
Or to eat right away, in large wok stir fry sliced chicken breasts in a little oil. Remove. Add the vegetables in a little oil and stir fry until crisp tender. Add the sweet and sour sauce, bring to a boil, simmer until thickened. Stir in the pineapple and the cooked chicken.