Teriyaki Chicken Bites

Name: Teriyaki Chicken Bites
Ingredients: 2 lb boneless skinless chicken thighs (cut into bite-sized pieces); 2 tablespoons cornstarch; 1 cup soy sauce; 1 teaspoon sesame oil; ½ cup light brown sugar; 8 cloves garlic (minced); 1 tablespoon jarred minced ginger; 4 oz water (not needed until day of cooking) (4oz = 1/2 cup); 2 green onion (not neeeded until day of cooking)

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Servings: 6

Author : Kelly McNelis

Ingredients

Remove All · Remove Spices · Remove Staples

2 lb boneless skinless chicken thighs (cut into bite-sized pieces)2 tablespoons cornstarch1 cup soy sauce1 teaspoon sesame oil½ cup light brown sugar8 cloves garlic (minced)1 tablespoon jarred minced ginger4 oz water (not needed until day of cooking) (4 ounces = 1/2 cup)2 green onion (not neeeded until day of cooking)

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Instructions

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Step 1

Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date. (Three months from when you prepped the meal.)

Step 2

In a small bowl, whisk together all the ingredients except for water, scallions and chicken, being sure there are no lumps of cornstarch. Add the chicken and soy sauce mixture to the freezer bag.

Step 3

Carefully remove as much air as possible, seal and freeze for up to three months.

Step 4

Add the frozen meal to crockpot along with water.

Step 5

Cover and cook on low 4-6 hours.

Step 6

Garnish with sliced scallions.

Step 7

Run the freezer bag under warm water for a few minutes to break up the chicken.

Step 8

Add to the Instant Pot along with water