Thursday, April 15, 2010

Teriyaki Chicken

1/2 C. soy sauce
1/2 C. sugar
1 1/2 T. red wine vinegar
2 t. veg. or sesame oil
1 sm. minced garlic clove
3/4 t. ground ginger.

Stir ingredients together.

To freeze: pour into a gallon sized ziploc bag with 1 lb. boneless, skinless chicken breasts.

To serve: thaw and pour into a baking dish. Bake in preheated at 350 for 35 min. Serve over rice. To stretch this out, I add a bag of frozen, stir fry style veggies in before baking.

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