Mango Cranberry Chicken

This was our first week of eating out of the freezer, and it was a giant success. One of my favorite meals so far was the Mango-Cranberry Chicken. We served ours over brown rice and enjoyed every bite of it, even the kids liked it! I've modified the recipe for cooking right away, but we made a quadruple batch so we'd be able to freeze enough to have it a few times.

Mango-Cranberry Chicken

Ingredients:

• 1-1 1/2 lbs Boneless Chicken Breast, cut into 1" chunks
• 1/4 Cup Dried Mango, Chopped
• 1/8 Cup Dried Cranberries
• 1/4 Cup Boiling Water
• 1/2 Cup Mango Chutney
• 1/8 Cup Rice Vinegar
• 1/8 Cup Onion, minced
• 2 tsp Garlic, minced
• 2 tsp Sesame Oil (or oil of your choice)
• 2 tsp Curry Powder

Directions:

Place chicken in a gallon sized freezer bag, set aside. Place mango and cranberries in a medium bowl and pour boiling water into bowl over the fruits. Stir. Add chutney, vinegar, onion, garlic, oil, and curry powder, stir. Pour marinade into freezer bag over chicken. Let marinate for a minimum of 30 minutes, or as long as overnight.

Pour chicken with marinade into a large skillet and cook over medium heat until meat is cooked through (about 15-20 minutes). Serve over warm rice or noodles.

*Note if making this for the freezer, make sure all air is out of the freezer bag and place meal in freezer directly after pouring the marinade in the bag. When you take the bag out to thaw the night before cooking, the meat will marinate as it thaws.