Last week I posted a note about Monthly (Batch) Cooking and the wide variety of meals you can prepare ahead and freeze. This Chicken Teriyaki is one of the meals we made last week from a recipe inspired by Raymond at Ang Sarap. There was a time when we used a bottled sauce, but with this recipe, that is a thing of the past.
Do you like it sweeter? Saltier? Do you enjoy a lingering anise flavor?
That is the beauty of making any kind of sauce at home; it can be adjusted to suit your own preferences. For us, we love the flavors of garlic and ginger, so we added more of both. When the anise flavor is just right, we remove it. It all comes together quickly, so the adjustments do not take long. Although this recipe calls for the chicken to be pan seared, once the weather warms, it can just as easily be grilled before covering with the sauce. Fortunately, there is enough of the slightly sweet, savory sauce to ladle over rice and vegetables, or store it in the fridge for later use.
In order to make it ahead and freeze, leave the cornstarch out until you reheat it (cornstarch can lose its thickening properties once frozen), and freeze the cooked chicken and sauce together. Simply defrost, add the cornstarch, and reheat in a saucepan until the sauce thickens and the chicken is warmed through. Serve it with a quick stir-fry of fresh vegetables and dinner is on the table in about 20 minutes.
Is there a favorite sauce you’ve been wanting to make at home?
Shared on the following Blog Hops:
Real Food Forager Fat Tuesday
The 21st Century Housewife Hearth & Soul Hop
Real Food Whole Health Fresh Bites Friday
EKat’s Kitchen Friday Potluck
Mom Trends Friday Food