Sesame Encrusted Teriyaki Chicken Bites
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 8
- 1 (10-ounce) bottle teriyaki sauce
- 2 pounds boneless, skinless chicken
- 3 tablespoons soy sauce
- 6 tablespoons honey
- 1 (3-ounce) container sesame seeds
Freezing Day
Cut chicken into bite-sized cubes and marinate in teriyaki sauce for 1–3 hours in refrigerator. Gently pat chicken dry with paper towels.
In separate bowl, mix soy sauce with honey. Put sesame seeds on a small plate.
Dip each chicken bite into the soy sauce and honey mixture, fully coating the bite. Then dip one side of the coated chicken in the sesame seeds.
Flash freeze on a baking sheet lined with wax paper, sesame seed side up. Transfer to freezer bag.
Reheating Instructions
Bake the frozen chicken on a lightly greased baking sheet at 400°F for 15–20 minutes, or until chicken is fully cooked. Do not overcook.
PER SERVING
Calories: 230 | Fat: 6g | Protein: 25g | Sodium: 1200mg | Carbohydrates: 22g | Fiber: 1.5g
Teriyaki Sauce
Bottled teriyaki sauce is readily available at the grocery store, but you can also make a similar sauce. To make your own style of teriyaki sauce, mix the following in a food processor: ¼ cup soy sauce, ¼ cup water, 2 tablespoons honey, 1 clove minced garlic, ¼ teaspoon allspice, and ⅛ teaspoon ground ginger.
