Teriyaki Chicken

4 boneless skinless chicken breast halves
¾ cup soy sauce
1 cup sugar
3 T red wine vinegar
2 t oil
2 cloves garlic, minced
1 ½ t ground ginger
4 T cornstarch

Cut chicken into bite size pieces.  Combine remaining ingredients.  Bring to boil, cook and stir until thick and glossy.  Pour over Chicken in baking dish.  Bake uncovered for 1 hour at 350 degrees.  Remove from oven and allow to cool.  Place in freezer bag.  Label and freeze.

To serve:  Thaw.  Heat until hot and bubbly.  Serve with rice.

*Our Relief Society gave a set of "freezer" recipes.  Their hope is for us to make them and have them frozen for when someone needs a meal.  I thought I better try some of them out before I made them to give to other people.  We all liked this one--even better than the slow-cooker Teriyaki Chicken I usually make.  I really liked how the sauce was thicken up by the cornstarch.  This had wonderful flavor, sweet and not too soy sauce like.