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.