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Easy Teriyaki Chicken for the Freezer

on May 30, 2012

One of the easiest chicken meals I make is a Teriyaki Chicken stir-fry.  It takes minutes to prepare and it freezes nicely.  Here’s my recipe (all measurements approximate; I usually just pour everything together):

Skinless, Boneless Chicken-Cut stir fry style

1/4-1/2 cup Teriyaki Sauce  (I haven’t tried this sauce yet, but it looks pretty good.  I usually use store bought sauce)

2 teaspoons lemon juice

1-2 teaspoons honey

Sliced Veggies, optional  (I cut my veggies the same day as cooking)

To Serve Same Day:

Mix Marinade ingredients in a bowl.  Add chicken, cover with plastic wrap and allow it to marinade in refrigerator at least 15 minutes.  I usually do this in the morning to save time at dinner.

To Freeze:

Slice veggies and place in ziplock bag.

In a separate freezer safe ziplock bag, pour the teriyaki sauce into .  Add lemon juice and honey.  Close the bag and squish with your hands to “stir.”  Add chicken and make sure the marinade covers the chicken.  Add more sauce if necessary.  Lay flat on a cookie sheet and freeze.

To Thaw: 

Remove from freezer and put on plate/pan in refrigerator overnight or first thing in the morning.  The meat will marinade during thawing and it tastes delicious!

To Cook:

Heat oil in pan and saute veggies until tender.  Remove veggies.  In the same pan, cook the chicken until no longer pink (3-5 minutes).  When chicken is fully cooked, add veggies.  Serve over rice.

I hope you enjoy it.  What’s your favorite version of teriyaki chicken?

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