Hey there, freezer meal lovers! Today I want to share with you one of my all-time favorite recipes: chicken teriyaki. This dish is not only delicious, but it’s also healthy and easy to make ahead and freeze for those busy weeknights.
This recipe is so good. The combination of sweet and savory flavors in the teriyaki sauce is simply irresistible. Plus, the chicken comes out tender and juicy every time, making it the perfect protein to pair with some brown rice and veggies.
It’s made with boneless, skinless chicken breasts, which are a lean source of protein. The sauce is also made with light brown sugar and soy sauce (or Tamari sauce for a gluten-free option), which are both lower in sodium and calories than traditional teriyaki sauce.
Top it with your topper to really bring out the flavors of this dish. Some popular choices include sesame seeds, chopped scallions, chopped cashews or peanuts, sliced avocado, sliced jalapeños (if you like spice), and sliced mango or pineapple (for a tropical twist).
What to make it a feast? Round out this meal and make it your own with the sides of your choice. Serve over brown rice or cauliflower rice, soba or udon noodles. Add steamed or stir-fried vegetables like broccoli, carrots, snap peas, or bell peppers, edamame or sugar snap peas, or Japanese-style pickles (tsukemono). It also goes nicely with a miso or clear broth soup, seaweed or cucumber salad, pan-fried dumplings (gyoza), and tempura vegetables or shrimp.
By experimenting with different toppings and sides, you can create your own perfect combination to enjoy with your chicken teriyaki.
If you’re looking for an easy freezer meal that’s healthy, delicious, and hearty, what are you waiting for? It’s a crowd-pleaser that’s perfect for busy weeknights or meal prep for the week ahead. What a great way to switch up your usual chicken dinner with some Asian-inspired flavors.
Add this recipe to your meal planning rotation and enjoy the convenience of having a delicious, healthy meal ready to go in your freezer. Your taste buds (and your busy schedule) will thank you!
- 1.9998 lb boneless skinless chicken breasts
- 1.0002 cup light brown sugar
- 0.4998 cup ketchup
- 0.2502 cup soy sauce or Tamari sauce (for gluten-free)
- 1.9998 tbsp teriyaki sauce
- 1.0002 tsp ground ginger
- 1.0002 tsp garlic powder
- 1.0002 tsp onion powder
- 1.0002 tsp black pepper
- 1.0002 tsp sesame seeds (added on day of cooking)
- 1.9998 tsp cornstarch (added on day of cooking)
1) Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
2) Add all ingredients except the cornstarch and sesame seeds to your freezer bag. Stir gently to combine.
3) Remove air, seal and freeze.
Crockpot Instructions
-Thaw the freezer meal overnight in the fridge.
-Transfer contents into Crockpot.
-From thawed, cook on low for 4-6 hours or high for 3-4 hours.
-To thicken sauce, combine the cornstarch with water and stir. Cook until sauce has bubbled and thickened.
-Shred chicken and mix with the sauce.
Instant Pot Instructions
-From frozen, sauté in the Instant Pot for 5 minutes then flip meal over. Pressure cook 20 minutes then natural release for 10 minutes.
-From thawed, pressure cook 15 minutes then natural release for 10 minutes.
– Slice or shred chicken.
-Turn the Instant Pot to sauté. Add cornstarch to thicken the sauce. Cook until the desired consistency.
TIP: Serve over sizzling brown rice or cauliflower rice, add some broccoli florets, and top with sesame seeds, chopped scallions and chopped cashews. A delicious Asian feast!
We have tested this recipe for a serving size of 6. If you are cooking for less than 6 people, decrease the amount of liquid and the cook time. If you are cooking for more than 6 people, increase the amount of liquid and the cook time. Do this and your meals will NEVER turn out dry or mushy. Happy Cooking!
