This teriyaki chicken recipe is super easy to prep and even easier to cook! I got this recipe from Kojo Designs but I altered the recipe a little. Her teriyaki chicken only calls for broccoli and I added green peppers to the mix. I also reduced it down to 3 chicken breast because our grocery stores sell them in groups of 3 not 4. Be careful when you place in the freezer that you don't place anything too heavy on top or it will puncture the foil. That's why I used two pieces of foil.
Ingredients:
3 Chicken Breast1 green pepper, chopped*
1 head broccoli, chopped*
1/2 cup honey
1/2 cup soy sauce
1/4 cup water
2 tsp ground ginger
2 tsp garlic, minced
1 foil pan
foil
Directions:
1. Lay chicken breast, bell peppers and broccoli on the pan
2. Mix the honey, soy sauce, water, ground ginger and garlic together.
3. Pour mixture over ingredients in pan.
4. Cut 2 pieces of foil out to fit over the pan. On one of them, in the center, write: Bake at 350* F for 20-30 minutes covered. Uncover and bake for 20-30 more minutes.**
To cook:
1. Defrost in the fridge the night before.
2. Bake as directed. Cut into the chicken before serving to make sure it's thoroughly cooked. Pink is bad!
Some things I would do differently:
**This recipe was a half success. The chicken was cooked amazingly. But I had to bake it for an extra 30 mins uncovered. SO, I would change the instructions to uncover & bake for 1 hr.
Another thing I would do is not use the same veggies. The green bell pepper turned out to be really bitter/sour and the broccoli kinda just soaked in all that taste. So the chicken was amazing, but the veggies...not so much. I would steam them on the side or put them in fresh the day of. I think freezing them like that did a number to the poor things.
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