Teriyaki Chicken Preparation

Asian-inspired with an American twist, this chicken dish boasts a sweet and tangy teriyaki sauce flavored with honey, garlic, and ginger.

Teriyaki Chicken Preparation

Included Ingredients

Chicken, onion, pineapple, sugar, honey, tamari sauce, vinegar, seasonings.

Groceries Needed

  • Brown rice
  • Corn starch
  • Fresh pineapple (if desired)
  • Vegetable side of choice

Optional Additions

  • Garlic (for stronger flavors)
  • Ground ginger (for stronger flavors)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve over brown rice. Add fresh pineapple if desired.

Low Carb Serving Option:

Serve with riced cauliflower or a blend of half brown rice and half riced cauliflower.

Small

Meals feed 2-3

Stovetop

Cook from frozen in medium saucepan over medium heat. Break up as it thaws and cooks. Cover and cook over medium low heat for 25-30 minutes. Can add up to 1/4 cup water if needed.

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to an internal temperature of 165 F.

Pressure Cooker

Cook on manual for 15-20 minutes, or to an internal temperature of 165 F, natural pressure release. May add 1/4 cup liquid before cooking to bring up to pressure. Remove chicken and shred. Switch pressure cooker to sauté setting. Mix 1/2 Tbsp corn starch and 1/2 Tbsp water, add to sauce. Stir until thick. Add chicken back to pot to soak in sauce prior to serving.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Remove chicken and shred. On stovetop, place sauce in pan and cook on med-high heat. Mix equal parts 1 Tbsp corn starch and water and add to sauce. Stir until thick. Return sauce and chicken to slow cooker and allow to soak prior to serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ¼ tsp

Ground Ginger | ⅛ tsp

Medium

Meals feed 4-6

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Remove chicken and shred. On stovetop, place sauce in pan and cook on med-high heat. Mix equal parts 1 Tbsp corn starch and water and add to sauce. Stir until thick. Return sauce and chicken to slow cooker and allow to soak prior to serving.

Pressure Cooker

Cook on manual for 30 minutes, or to an internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. Remove chicken and shred. Switch pressure cooker to sauté setting. Mix equal parts 1 Tbsp corn starch and water and add to sauce. Stir until thick. Return chicken and allow to soak in sauce prior to serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ½ tsp

Ground Ginger | ¼ tsp

Nutrition Facts

Serving Size | 0.75 cup
287 Calories | 4.1g Total Fat | 24.9g Carbs | 0.8g Fiber | 36.6g Protein | 22.4g Sugars | 0.9g Sat. Fat | 1207mg Sodium

Allergens: Soy. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.