Teriyaki Chicken
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 236.8
- Total Fat: 2.5 g
- Cholesterol: 34.0 mg
- Sodium: 1,490.4 mg
- Total Carbs: 60.8 g
- Dietary Fiber: 0.2 g
- Protein: 9.7 g
View full nutritional breakdown of Teriyaki Chicken calories by ingredient
Introduction
A simple easy freezeable meal A simple easy freezeable mealNumber of Servings: 5
Ingredients
-
5 chicken breasts (about 3 pounds)
1 1/2 C water
1 C brown sugar
1/2 C soy sauce
1 t granulated garlic
1 t sesame oil (optional, but wonderful)
Directions
Baking Instructions:
Bake at 350 for 1 hour check to see if internal temp reaches 165 or higher. Cook until reaches temp
Crock Pot Instructions
Mix together 1 1/2 cups water, 1 cup brown sugar, 1/2 cup soy sauce, 1 teaspoon granulated garlic and 1 t sesame oil and pour over Chicken in freezer bag. When ready to cook, make sure you defrost it completely. Cook on low for 7 hours (I personally would check it after 4 hours)
When the chicken is cooked through and easily shred-able remove it from the crock pot and place in on a plate. In a small bowl combine 3 tablespoon of cornstarch and 4 tablespoons of cold water. Pour it into the crock pot and stir it in thoroughly. Take two forks and break the chicken breasts up a bit. I don't like to shred mine up too much, just enough that the sauce has a chance to spread through the chicken. Place the chicken back into the crock pot and stir it around allowing the sauce to mix with the chicken. Cover the crock pot and let the mixture cook and thicken for 30 minutes. Serve over brown or white rice. Enjoy!
Serving Size: makes 5 thighs
Number of Servings: 5
Recipe submitted by SparkPeople user 2NDCHANCEWITHEY.
Bake at 350 for 1 hour check to see if internal temp reaches 165 or higher. Cook until reaches temp
Crock Pot Instructions
Mix together 1 1/2 cups water, 1 cup brown sugar, 1/2 cup soy sauce, 1 teaspoon granulated garlic and 1 t sesame oil and pour over Chicken in freezer bag. When ready to cook, make sure you defrost it completely. Cook on low for 7 hours (I personally would check it after 4 hours)
When the chicken is cooked through and easily shred-able remove it from the crock pot and place in on a plate. In a small bowl combine 3 tablespoon of cornstarch and 4 tablespoons of cold water. Pour it into the crock pot and stir it in thoroughly. Take two forks and break the chicken breasts up a bit. I don't like to shred mine up too much, just enough that the sauce has a chance to spread through the chicken. Place the chicken back into the crock pot and stir it around allowing the sauce to mix with the chicken. Cover the crock pot and let the mixture cook and thicken for 30 minutes. Serve over brown or white rice. Enjoy!
Serving Size: makes 5 thighs
Number of Servings: 5
Recipe submitted by SparkPeople user 2NDCHANCEWITHEY.