Sunday, April 07, 2013

Terikyaki Chicken

I made this awhile ago and froze it. I thawed it and baked it today.  Very good and a great basic recipe that could do so much for anything. Very versatile. 

Teriyaki Chicken
Modified from Fix, Freeze and Feast
7 lbs chicken (1 tray...they used chicken thighs, I used chicken breasts)
1 cup soy sauce
1 cup packed brown sugar
1/4 cup red wine vinegar
1 tbsp vegetable oil
3 tsp minced garlic
3 tsp minced ginger (I used 1 1/2 tsp ground ginger)
Rinse and divide up chicken among freezer bags.  Combine rest of the ingredients and divide among the bags.  Seal and freeze.
Cook an Entrée
Completely thaw in the refrigerator.  Preheat the oven to 350.  Place chicken in ungreased baking dish and bake, uncovered, for 1 hour (or until 180 F).  Turn pieces a couple of times during baking.  I served with rice.  You could also do this as a stir fry.

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