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.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil to create the teriyaki marinade.

Step 2

Place the chicken breasts in a large resealable freezer bag. Pour the marinade over the chicken, ensuring it is evenly coated.

Step 3

Seal the bag, removing as much air as possible, and massage it gently to distribute the marinade. Freeze flat for up to 3 months.

Step 4

When ready to cook, thaw the chicken in the refrigerator overnight.

Step 5

Preheat a large skillet or grill pan over medium heat. Remove the chicken from the marinade and place it in the skillet.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	1788.6 grams (1788.6g)

Amount per serving	% Daily Value*
Calories	2673

Total Fat 46.10g	59%
Saturated Fat 10.40g	52%
Polyunsaturated Fat 5.80g
Cholesterol 592mg	197%
Sodium 4501mg	196%
Total Carbohydrate 296.00g	108%
Dietary Fiber 4.90g	18%
Total Sugars 50.20g
Protein 256.00g	512%

Vitamin D 7IU	35%
Calcium 273mg	21%
Iron 14mg	77%
Potassium 2219mg	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.

Source of Calories

Fat: 15.8%

Protein: 39.0%

Carbs: 45.1%