Sweet and Sour Chicken Bundles

A few months ago, I got excited when I read an article that was all about recipes that could be made, halved, frozen, and reheated for a later date. However, upon closer examination, they were all sauces and soups. Not that those things aren't great, but I'm often looking for fun recipes that make enough for a couple of meals and freeze well, so my "it's late and I'm exhausted" go-to meals aren't always pasta and a sauce.

This recipe was a great find. I can't remember from which magazine I cut it out, but I'm glad I saved it. I made a few adjustments due to recent allergies and wanting to use what I had on hand. If you're a working mom, or you won't be getting to your dinner prep until five or so, you might want to save the original prep date for a Saturday (like I did) and save the leftovers for a quick, weeknight meal. I used the Ziploc Perfect Portions to wrap each individually and to, hopefully, extend their freezer life.

You need:

1/2 c. chicken broth
2 tbsp. rice vinegar
2 tbsp. ketchup
1 tbsp. soy sauce
2 tsp. sesame oil
1 tbsp. sugar
2 tsp. cornstarch
1 tbsp. coconut oil
1 lb. chicken breast, cut into small cubes
1 green bell pepper, chopped
1 red bell pepper, chopped
2 scallions, thinly slices
2 cloves of garlic, minced
2 tsp. minced ginger
1 c. crushed pineapple
12 egg roll wrappers*

In a small bowl, whisk the first seven ingredients and set aside. Heat the coconut oil over medium heat in your wok or large skillet. Add chicken and cook, about 5 minutes, until no longer pink. Add peppers, garlic, scallions, and ginger. Cook for five minutes more. Add the sauce made from the first seven ingredients, bring to a boil, and reduce, about one minute more, until the sauce has thickened. Remove from heat. In the meantime, spray a muffin tin with non-stick spray, and center and press and egg roll wrapper into each well. Fill each with the chicken mixture. Fold over the corners and seal by brushing the top with a little water. Bake until golden, about 15 minutes. Allow to cool 5 minutes more before serving.

*Note, the egg roll wrappers I purchased came in a pack of 15. To prevent waste, and up the number of bundles in the process, I divided the mixture between 15 wrappers (using a second, 6-well muffin tin) and cooked for the same amount of time.