Recipe: Teriyaki Chicken (freeze ahead)

TERIYAKI CHICKEN

FOR THE MARINADE:
1/2 cup low sodium soy sauce
1/2 cup sugar
1 1/2 tablespoons red wine vinegar
3/4 tablespoon grated ginger
2 teaspoons sesame oil
1 clove garlic, crushed
1 pound chicken (uncooked)
TO SERVE:
1 cup regular uncooked rice

Mix marinade ingredients together in a 1 gallon zipper-top bag. Add chicken and freeze.

WHEN PREPARING TO SERVE:
Thaw chicken. Pour chicken and marinade into a baking dish.

Bake in a preheated 350 degrees F oven for 35 minutes.

Prepare rice and serve with chicken.

Servings: 4
Adapted from source: Once-A-Month Cooking by Mary Beth Lagerborg, Mimi Wilson