Recently my hubby wasn’t feeling great and requested chicken soup, so I bought a family size package of Chicken Thighs and used about half the package for that – since I had already planned my menu and didn’t need the remaining chicken for the week I decided to marinate & freeze the remainder for another nights meal, and boy am I glad I did that! It allowed me to make a new meal this week that was super easy and delicious – Teriyaki Chicken. Since it can be made ahead of time and frozen until ready to cook, it’s a great meal to have on hand for busy weeks.
The chicken turned out moist & delicious and got thumbs up from everyone. I served it with the grilled vegetables from the CPK Grilled Veg Salad Copycat recipe, which are super easy to do when you already have the grill going for your meat, and another new copycat recipe I found for Chipotle’s Cilantro-Lime Rice.
I love being able to pull out a meal from the freezer that is already prepped, and just needs to be cooked. It’s healthier because I control the ingredients and it’s easy because the prep has been done and we’re ready to cook. While we grilled the chicken, I bet it would also be good baked if that’s what works for you. Leftovers would be good as is, in fried rice or stir fry or to top an asian style salad.
Today’s recipe is adapted from a recipe in “Don’t Panic, More Dinner’s in the Freezer”. The original recipe is called Bangkok Chicken Satay, uses chicken tenders and calls for a peanut sauce that is made the day of cooking which sounds delicious but I didn’t have time to make ;).