Teriyaki Chicken and Our Menu Plan

Happy Monday! Here we are…another new week ahead of us. Spring is making it’s way to us…slowly, but at least it is warming up a little. With our Baseball season beginning next week, I will be fixing more make ahead and crockpot meals. Over the weekend I wrote the schedule on my calendar, and was once again, surprised at the amount of games Nick has. My time at home, especially during dinner hour, will be very limited for the next 3 months.

This Teriyaki Chicken is one of those perfect make ahead meals. You can use whole chicken breasts or thighs, this time I used strips of chicken breasts. I bought a package of boneless skinless breasts and divided it up for 3 meals. I originally shared this recipe last year when I reviewed Make-Ahead Meals for Busy Moms, created a weekly plan from the cookbook, and had a special cooking day.

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Teriyaki Chicken


Description

Quick and easy Teriyaki Chicken recipe from HoosierHomemade.com


Ingredients

  • 1 tablespoon cornstarch
  • 2 teaspoons water
  • 1/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup soy sauce (less sodium is fine)
  • 1/4 cup cider vinegar
  • 1/4 cup fresh orange juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 8-10 skinless, boneless chicken thighs or 1 – 2 lbs. chicken breast

Instructions

  1. In a gallon freezer bag, combine all ingredients except the chicken.
  2. Mix thoroughly.
  3. Add the chicken and seal.
  4. Refrigerate up to 24 hours before cooking or freeze in a labeled freezer bag for up to 3 months.

Cooking Directions

  1. Remove the chicken from the refrigerator 30 minutes before cooking.
  2. Preheat oven to 350 degrees.
  3. Place the chicken and all of the liquid in a 13×9 pan, uncovered and bake for 30 minutes, turn the pieces over and bake for 30 minutes more.
  4. For chicken strips, drain the liquid. Add 1-2 tablespoons oil to the heavy frying pan or Wok.
  5. Cook chicken about 8-10 minutes or until all pink is gone.
  6. This chicken can also be grilled for about 12 – 14 minutes on each side. It is done when the juice runs clear.
  7. Serve with white or chicken fried rice.

Notes

This meal was super fast, probably 20 minutes tops. I started the rice and while that was cooking, I heated up the pan for the chicken, drained the liquid and cooked the chicken.

Our Menu Plan…

Monday ~ BBQ Chicken Sliders, Chips and Fruit

Tuesday ~ Teriyaki Chicken, Rice

Wednesday ~ Have-it-Your-Way Tacos {recipe from Meal Makeover Moms}

Thursday ~ Baked Ravioli

Friday ~ Stuffed Crust Pizza

Saturday ~ Chili Nachos {recipe from Mommy Hates Cooking}

Sunday ~ Grilled Hamburgers, Deli-Style Pasta Salad, Deviled Eggs

What’s on your menu this week? Don’t forget to join us for Cupcake Tuesday tomorrow! AND, if you have a craft or DIY project to share, add it to the Show Me How Party!

I’m linking to…Delicious Dishes, Menu Plan Monday, Mouthwatering Mondays

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