Freezer Meals: Teriyaki Chicken

This is a simplified version of the basic marinade I use for stir fry. Since the marinade won’t be cooked down into a sauce, I’ve omitted the more complex spice blend to let the bold, fresh grated ginger and garlic shine through.

Teriyaki Chicken
Just off the grill and resting.

Yield: 4 servings

  • ½ c. soy sauce
  • ¼ c. peanut oil
  • ¼ c. rice wine vinegar
  • 1 inch of ginger, grated on a Microplane
  • 4 cloves garlic, grated on a Microplane
  • ½ Tbsp. honey
  • 2 boneless, butterflied chicken breasts

Whisk together the soy sauce, oil, and vinegar, then add the ginger, garlic and honey Blend well.

Put each chicken breast in a gallon-size freezer bag. Distribute the marinade between the two bags, then press all the air out and seal. Smush the chicken and the marinade around a bit to get a good coating, then lay the bags flat in the freezer. (See more about flat freezing on this page.)

After defrosting, cook about 5–7 minutes per side on a cast-iron grill pan over medium heat. Let rest 5 minutes before slicing.

Flat Freeze
A doubled portion of marinated chicken breasts ready for the freezer.
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