Teriyaki Chicken

We eat a lot of chicken in our home.

It gets old. So the freezer meal swap was just what we needed to get some new recipes into the rotation. Here's a great one from a friend. I know, you look and see 45 minutes just for the sauce? Are you kidding me? And I have to pay attention to it? Forget it. I was skeptical until I made it for 26 freezer meals at once, and I STILL liked eating it the next night. It's really good. And you can make the sauce in advance, so just make a lot of it. I literally had 3 big stock pots of it going on my stove. This chicken is great on the grill or baked in the oven. We serve it with brown rice and steamed veggies - broccoli, carrots, peppers, snow peas, whatever.

Teriyaki Chicken

2 C soy sauce
½ t garlic powder
2 t ginger
1 ¼ C sugar
1 ½ C cooking sherry
½ t onion powder
1 C brown sugar
6-8 chicken breasts

To prepare for freezing: Combine all ingredients except chicken in a saucepan and simmer for 45 minutes. Do not boil. Make sure sugar dissolves completely. Cool. Place chicken in Ziploc bag and pour enough sauce over chicken to marinate it. Package remaining sauce (about 1/4-1/2 c.) in a separate Ziploc bag to use for dipping.

To split: include 3-4 chicken breasts with 1/2 marinade in 2 bags. Include 2 small bags of marinade on the side for dipping.

To cook: Thaw chicken breasts and grill. Can also bake in the oven – place small amount of sauce in the bottom of a pan with the chicken and bake at 350 degrees for 20-25 minutes. Thaw sauce and heat on stove. Do not boil sauce. Use sauce for dipping.

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A Cooking Baker

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