Teryaki Dump Chicken

There has really got to be a better name for this.  However, the name is fitting.  You literally just dump in the ingredients and go.  I dumped in the ingredients, froze it, then took it out the day before I wanted to serve it.  I let it thaw in the fridge overnight, and then when I got home from work I dumped it into my baking dish and threw it into the oven.  That’s it.  It literally took me about a minute and a half to “prepare” this meal.

Teryaki Dump Chicken:

1/2 cup soy sauce
1/2 cup sugar
1 1/2 Tbs. red wine vinegar
2 tsp. vegetable oil
1 small minced garlic clove
3/4 teaspoon ground ginger
1 lb. boneless, skinless, chicken breasts

I combined everything except the chicken into a bowl in order to whisk it together.  Then I simply dropped my chicken breasts into a large freezer baggie, and poured my wet ingredients.

Lay tightly sealed bag flat in freezer.  Freeze.

Pull out night before you want to serve in order to thaw.

“Dump” into baking dish.  Bake at 350, for 20-30 minutes.  Cook until chicken juices run clear.

Teriyaki dump chicken

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