Teriyaki Chicken over Rice

Teriyaki Chicken over Rice is a popular dish at our house. Just minutes to make, moist, flavorful,
tender, and goes well to serve your favorite Omnivore a meat beside any number of Asian-themed vegetarian meals for the Vegetarian or Vegan in the family.

It's easy to make it part  of your freezer cooking plan, as all the ingredients get tossed into a zippered bag -and then can be cooked later the same day, or stored in the freezer to make weeks later - your choice.


Here's the recipe

Teriyaki Chicken
Slice 2 pounds of boneless, skinless Chicken Breasts about 1/4" thick
Place Slices in labeled Zippered Freezer Bag or Labeled Plastic Refrigerator Container
Add Marinade ingredients
Teriyaki Marinade:
1/4 Cup Water
1/3 Cup Honey
1/4 Cup Soy Sauce (Regular, not Low Sodium)
2 Tablespoons Wine Vinegar
1/4 teaspoon Onion Powder
1/4 teaspoon Ginger Powder

I slice the Chicken like this.

Stir or Squish bag to mix everything together, and toss in Freezer. If you plan to use it right away, toss it in the fridge to marinate for 4 to 24 hours.

To cook, use tongs to remove Chicken from Marinade.
Cook, turning as needed, in heated Nonstick Skillet or on Electric Indoor Grill till done (I usually cook this till Golden Brown with some Very Dark Grill marks), about 15 minutes.

Serve over Rice. 


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