Reheat in the microwave or in a skillet on the stove.This Teriyaki Chicken is done in 15 minutes! An easy chicken dinner with a sweet and savory sauce. Store leftovers in an airtight container in the fridge for 3-4 days.įREEZE in an airtight freezer-safe container for up to 3 months. Be sure not to leave the chicken out for more than two hours. Note: Don’t prepare the cornstarch and water until you are ready to make the meal. Then place both bags in a freezer-safe container. Keep them in separate containers in the fridge until you’re ready to make the meal.Īnother meal prep option is to place the chicken in a freezer bag and the main sauce ingredients in a freezer bag. Mix up the main sauce ingredients (soy sauce, honey, brown sugar, rice vinegar, sesame oil, ginger, and garlic) and cube the chicken the day before. If it is still pink, I’ll cook the chicken longer. If I’m not sure the chicken has been cooked all the way, I use kitchen scissors to cut the largest piece in half. The best way I have found to make even cuts is to partially freeze the chicken, then cut it. Be sure to cut the chicken into evenly sized cubes. You can also use low-sodium soy sauce instead of regular. Slowly add a little more water and cornstarch. The sweetness will counteract the salty flavor. If the sauce turns out too salty, add a bit of brown sugar or honey. Get the perfect flavor for your homemade teriyaki chicken with these simple tips. Garnish with sesame seeds or sliced green onions. Broccoli florets, snap peas, bell peppers, and asparagus are all great additions that add flavor and nutrition. Add some of your favorite veggies to the mix along with the chicken in step 2. Adjust the seasoning to your taste.Īdditions.
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