Teriyaki dump Chicken OAMC |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This recipe if from a OAMC cookbook I borrowed from a friend. I made this last night and it was awesome. The sauce was very thin when it came out of the oven so I thickened it with cornstarch & water. So easy and so tasty. Try it you won't be sorry. Ingredients:
1/2 cup soy sauce |
1/2 cup sugar |
1 1/2 tablespoons red wine vinegar |
2 teaspoons vegetable oil or 2 teaspoons sesame seed oil |
1 small garlic clove, minced |
3/4 teaspoon ground ginger |
1 lb boneless skinless chicken breast |
1 cup long grain rice, uncooked |
Directions:
1. Mix soy sauce, sugar, vinegar, oil, garlic, and ginger to make marinade.
2. Freeze chicken in marinade in a 1-gallon freezer bag.
3. When preparing to serve, thaw chicken.
4. Preheat oven to 350 degrees.
5. Pour chicken and marinade into a baking dish that has been coated with nonstick cooking spray.
6. Bake for 35 minutes.
7. Prepare rice according to package directions.
8. Serve chicken over rice.
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