Freezer Teriyaki Chicken
Author: 
Recipe type: Entree
Cuisine: Asian
Serves: 4
 
This recipe can be prepared many different ways. This printable contains three versions of the recipe. To make this recipe gluten free, use Tamari instead of soy sauce.
Ingredients
  • 1 pound boneless and skinless chicken pieces or 2 pounds of bone in chicken pieces.
  • ½ cup soy sauce
  • ½ cup sugar
  • 4½ teaspoons of red wine vinegar or rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon granulated garlic or garlic powder (or 1 clove garlic finely minced)
  • 2 teaspoons corn starch (optional)
Instructions
  1. Place all ingredients except cornstarch into a zip top bag and seal it.
  2. Place bag in freezer until ready to use or for up to 3 months.
  3. STOVE TOP INSTRUCTIONS:
  4. Thaw chicken and sauce mixture in refrigerator for 12 to 24 hours.
  5. Pour contents of bag into a sauce pan.
  6. Bring to a boil
  7. Reduce heat to low and cover pan.
  8. Simmer Chicken for 20 - 30 minutes, turning pieces over half way through cooking time to ensure even cooking.
  9. Remove chicken from pan when cooked.
  10. Mix 2 teaspoons cornstarch with one tablespoon of water.
  11. Add cornstarch and water mixture to the teriyaki sauce still in the pan, stirring continuously until sauce thickens.
  12. Serve chicken pieces topped with some of the thickened teriyaki sauce.
  13. GRILLING INSTRUCTIONS:
  14. Thaw chicken and sauce mixture in refrigerator for 12 to 24 hours.
  15. Remove chicken from marinade and place on a hot grill.
  16. Cook chicken for 10 - 15 minutes on each side over medium heat on grill until heated to 165 degrees.
  17. While chicken is cooking, pour marinade into a small sauce pan and stir in two teaspoons of cornstarch.
  18. Bring to a boil, stirring constantly, until thickened.
  19. Serve chicken topped with some of the thickened teriyaki sauce.
  20. CROCK POT METHOD
  21. Thaw chicken and sauce mixture in refrigerator for 12 to 24 hours.
  22. Pour chicken and marinade into the crock pot.
  23. Cook on low for 8 hours or high for 4 hours.
  24. At the end of the cooking time, remove the chicken from the crockpot.
  25. Mix 2 teaspoons of corn starch with 1 tablespoon of water.
  26. Pour into the crock pot, stirring quickly to prevent the formation of lumps.
  27. Turn heat to high if it was not already on high.
  28. Bring sauce to a boil and stir until it begins to thicken.
  29. Serve thickened sauce over chicken, or shred boneless chicken and return to sauce before serving.
Recipe by Patty Cake's Pantry at http://www.pattycakespantry.com/cooking/freezer-teriyaki-chicken/