Teriyaki Dump Chicken Oamc
Effortlessly delicious and meal-prep friendly, Teriyaki Dump Chicken OAMC (Once A Month Cooking) is your go-to recipe for busy weeknights or planning ahead. This freezer-friendly dish features tender boneless chicken breasts infused with a flavorful homemade teriyaki marinade made from low-sodium soy sauce, honey, rice vinegar, fresh garlic, and ginger. Simply "dump" the ingredients in a bag, freeze, and cook when needed. Ready in just 20 minutes after thawing, this recipe delivers juicy, perfectly cooked chicken drizzled with a thick teriyaki glaze, served over fluffy rice and garnished with sesame seeds and green onions. Perfect for meal prepping or easy family dinners, this teriyaki chicken is a crowd-pleaser bursting with sweet and savory flavors.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups Low-sodium soy sauce
- 0.25 cups Honey
- 2 tablespoons Rice vinegar
- 3 cloves Fresh garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame seeds (optional)
- 2 tablespoons Chopped green onions (for garnish)
- 4 cups Cooked white or brown rice (for serving)
Instructions
In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil to create the teriyaki marinade.
Place the chicken breasts in a large resealable freezer bag. Pour the marinade over the chicken, ensuring it is evenly coated.
Seal the bag, removing as much air as possible, and massage it gently to distribute the marinade. Freeze flat for up to 3 months.
When ready to cook, thaw the chicken in the refrigerator overnight.
Preheat a large skillet or grill pan over medium heat. Remove the chicken from the marinade and place it in the skillet.
Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and rest for 5 minutes before slicing.
In the same skillet, pour the leftover marinade and bring it to a boil. In a small bowl, combine the cornstarch and water to create a slurry, then whisk it into the boiling marinade. Cook for 2-3 minutes until thickened into a sauce.
Serve the sliced chicken over cooked rice, drizzling the thickened teriyaki sauce on top. Garnish with sesame seeds and chopped green onions, if desired.
Nutrition Facts
Calories |
2673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4501 mg | 196% | |
| Total Carbohydrate | 296.0 g | 108% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 50.2 g | ||
| Protein | 256.0 g | 512% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2219 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
