Friday, October 11, 2013

Quick Teriyaki Chicken

I love this time of year!  Every winter I can't wait for grilling season.  I grill everything. . . veggies, meats, potatoes - even pizza!  About September I start to get very tired of grilled food and want something stewish (not a word, I know.)  September is still to hot to turn on the oven but October is just getting brisk enough.

Tonight we had one of my favorite meals.  It's quick, easy and . . . drumroll. . . can be frozen and defrosted AND it tastes as good as it does on day one!

Here's the recipe:

Just kidding.  Here it really is:

Slice six to eight chicken thighs thinly.  Put into a bowl.

Mix the following ingredients together:
1/4 c soy sauce
1 c water
1/2 t ginger
1/4 t garlic (I use a tablespoon full of fresh, minced garlic)
5 T brown sugar
1 T honey


Pour over the top of the chicken. 

At this point you can either put it in the refrigerator for a bit (I usually let it sit all day but sometimes I don't soak the chicken. . . whatever works).  You can also put this mix into a plastic bag and put it into the freezer for another day.

If you are cooking it today, put the chicken mix into a pan on the stove.

Cook until chicken is done, about eight minutes.

Mix 2 teaspoons of arrowroot (or two tablespoons of cornstarch) with 1/4 cup water.  Pour into the sauce.

Stir until thick.

Serve over rice.  Yum!

This is an excellent meal when you want something quick, easy and yummy.  The meal is great as leftovers.  The meal also freezes well cooked or uncooked. 

Enjoy the fall!  It's a beautiful time of year!








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