chicken recipe, need advice please?

I am making this for dinner tonight, but my chicken is frozen. can i just bake the chicken in the oven from frozen and then cut the chicken up and continue with the recipe? or is there any quick way to thaw it so i can cut it up like it calls for?

# 2 lbs boneless chicken breasts, cut into bite-size pieces

# 1-2 tablespoon olive oil

# 1 garlic clove, crushed

# 1/4 teaspoon ginger

# 3/4 teaspoon crushed red pepper flakes

# 1/4 cup apple juice

# 1/3 cup light brown sugar

# 2 tablespoons ketchup

# 1 tablespoon cider vinegar

# 1/2 cup water

# 1/3 cup soy sauce




Heat oil in a large skillet.



Add chicken pieces and cook until lightly browned.



Remove chicken.



Add remaining ingredients, heating over medium Heat until well mixed and dissolved.



Add chicken and bring to a hard boil.



Reduce heat and simmer for 20 minutes.



Serve over hot rice and ENJOY.


it is a 3lb bag of chicken, if i thaw it in the sink, how long will it take?

11 Answers

  • 1 decade ago
    Favorite Answer

    allowing frozen chicken to sit in any water is a great way to get salmonella, i would highly recommend against this. The proper way to "quick-thaw" chicken is to completely unwrap the chicken and then allow cool water from your faucet to trickle on the chicken until it thaws. Leave the drain to the sink open and don't allow the bird to rest in any standing water. The is the safest and quickest way to do it.

    Source(s): I have been a chef for 20 years
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  • 1 decade ago

    Your recipe sounds delicious, I would put the chicken in a bowl in the sink and add cold water. Try to submerge the chicken and change the water every 30 minutes - it may take 2-3 hours to defrost.

    This is what is recommended by the US Agg. Food Safety Division:

    Safe Defrosting

    FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.

    Chicken may be defrosted in cold water in its airtight packaging or in a leak proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4-pound) broiler fryer or package of parts should defrost in 2 to 3 hours. A 1-pound package of boneless breasts will defrost in an hour or less.

    Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.

    Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer.

    Good Luck!


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  • 1 decade ago

    Use the defrost settings on your microwave. You might need to find the users manual, but my micro has a defrost button that you push. Then you select 1,2,or 3 each represents a different type of meat 1(beef) 2(chicken) 3 (pork,fish,other) then you enter how many pounds like 1.8 or whatever. It works really well.

    But don't just cook it frozen, you need to defrost it first.

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  • 1 decade ago

    Place chicken in a zip lock bag, squeeze out air and seal shut.

    Fill sink with cool water, soak chicken for about 35 to 45 mins and it should be close to thawed.

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  • 1 decade ago

    If you have a defrost setting on your microwave, you can use that ... or put it in cool water for an hour or so. Remember, that it will cut into the bite-sized pieces ALOT EASIER when it's still slightly frozen!! (but don't cut yourself - it can slip while you're cutting it)

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  • 4 years ago

    Heat some canola or olive oil is a sauce pan, add chopped shallots and heat till almost transparent. Add chopped tomatos and cook for five minutes. Add mince and cook for about 20 minutes. Add salt to taste. A dash of soy sacue may give it an extra flavour.

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  • 1 decade ago

    Don't use frozen chicken! Just toss it in some cool water and let it sit to defrost, or even put it in the microwave.

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  • 1 decade ago

    Use cold water to thaw your chicken, continue with recipe and enjoy.

    Source(s): Culinary Student - Cooking & Hospitality Institute of Chicago
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  • 1 decade ago

    defrost it,Put it in cool water till thawed or use microwave

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  • 1 decade ago

    I usually put mine in hot water.

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