Teriyaki Chicken

Teriyaki Chicken

From Jessie

4 Boneless skinless chicken breast halves

¾ c soy sauce reduced salt variety

1 c sugar

3 Tbsp red wine vinegar

2 tsp oil

2 cloves garlic, minced

1 ½ tsp ground ginger

4 Tbsp corn starch

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°.

Cool and place in freezer bag.

To serve; Thaw. Heat until hot and bubbly. Serve with rice and egg rolls.