We've doubled the quantity of chicken so you can marinate it all and eat half tonight and put half in the freezer. Plus, there's enough rice to freeze. Thaw the night before and add six cups of your favorite veggies.

Prep Time: 21 minutes, cook time: 15 minutes, servings: 6

Ingredients

3/4 cup rice wine vinegar

2 teaspoons sugar

4 teaspoons toasted sesame oil

8 teaspoons chopped fresh ginger

3 pounds skinless, boneless chicken breasts, cut into long, thin strips

2 tablespoons peanut or vegetable oil 

3/4 pound green beans, trimmed and  cut into 2-inch pieces

10 ounces fresh mushrooms, sliced 

1 bunch scallions, cut into 2-inch pieces 

2-4 tablespoons soy sauce

6 cups cooked rice

Directions

1. In a large bowl, mix vinegar, sugar, sesame oil, ginger and chicken. Toss to coat. Place half the chicken and half the marinade in a gallon freezer bag. Press air out. Freeze in single layer on flat surface.

2. Heat a large skillet, preferably cast iron, over medium-high heat. Add peanut oil and veggies and stir-fry with a spatula until crisp-tender, 4 to 6 minutes. Using a slotted spoon, transfer to a bowl, cover and set aside.

3. Add more oil to pan if needed and reheat. Use a slotted spoon to add chicken, leaving the marinade in the bowl. Stir-fry until seared and browned, 4 to 6 minutes. 

4. Pour soy sauce and reserved marinade over chicken. Stir-fry 2 minutes or until sauce is boiling. Return vegetables to skillet and stir-fry 1 to 2 minutes to reheat. Serve immediately with rice.

5. To freeze rice, toss with 2 teaspoons vegetable oil and place in a freezer-safe container. Freeze up to 2 weeks. Thaw overnight in the fridge and steam-heat over boiling water.

6. To use the frozen marinated chicken, thaw on a plate in the refrigerator 8 hours or overnight. Let stand at room temperature 15 minutes before cooking. 

Prep Time: 21 minutes, cook time: 15 minutes, servings: 6
Ingredients
3/4 cup rice wine vinegar
2 teaspoons sugar
4 teaspoons toasted sesame oil
8 teaspoons chopped fresh ginger
3 pounds skinless, boneless chicken breasts, cut into long, thin strips
2 tablespoons peanut or vegetable oil 
3/4 pound green beans, trimmed and  cut into 2-inch pieces
10 ounces fresh mushrooms, sliced 
1 bunch scallions, cut into 2-inch pieces 
2-4 tablespoons soy sauce
6 cups cooked rice
Directions
1. In a large bowl, mix vinegar, sugar, sesame oil, ginger and chicken. Toss to coat. Place half the chicken and half the marinade in a gallon freezer bag. Press air out. Freeze in single layer on flat surface.
2. Heat a large skillet, preferably cast iron, over medium-high heat. Add peanut oil and veggies and stir-fry with a spatula until crisp-tender, 4 to 6 minutes. Using a slotted spoon, transfer to a bowl, cover and set aside.
3. Add more oil to pan if needed and reheat. Use a slotted spoon to add chicken, leaving the marinade in the bowl. Stir-fry until seared and browned, 4 to 6 minutes. 
4. Pour soy sauce and reserved marinade over chicken. Stir-fry 2 minutes or until sauce is boiling. Return vegetables to skillet and stir-fry 1 to 2 minutes to reheat. Serve immediately with rice.
5. To freeze rice, toss with 2 teaspoons vegetable oil and place in a freezer-safe container. Freeze up to 2 weeks. Thaw overnight in the fridge and steam-heat over boiling water.
6. To use the frozen marinated chicken, thaw on a plate in the refrigerator 8 hours or overnight. Let stand at room temperature 15 minutes before cooking. 

Susie Theodorou, author of Can I Freeze It?, thinks a freezer should be a working mom's pantry stocked with easy-dinner essentials: peas, corn, spinach, dumplings, ravioli, fresh pasta and chicken or vegetable stock. 
Excerpted from Can I Freeze It? by Susie Theodorou, published by William Morrow. Copyright