Freezer Meal Asian Barbecue Chicken Bake
Freezer Meal of chicken, smothered in a full of flavor Asian inspired sauce.
Servings 5 servings
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- 1-1/2 pounds chicken breasts, boneless, skinless
- 1 cup barbecue sauce
- 1/3 cup soy sauce
- 1/4 cup honey
- 1-1/2 tbsp fresh lemon juice
- 2 tbsp jalapeno pepper , minced
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 1 tbsp fresh minced ginger, or 1 teaspoon dried ground ginger
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp chili powder
- 1/4 tsp fresh lemon zest
- 2 tbsp Minute Tapioca, optional for thickening
Prepare plastic freezer or storage bags. Label with name, date and servings.
Cut whole chicken breasts in half lengthwise. Place in the bottom of the freezer bag.
In a medium bowl, mix together all remaining ingredients except the Minute Tapioca. Pour mixture over the chicken.
Sprinkle Minute Tapioca over the top of the chicken.
Push out as much air as possible and seal bags. Lay on side and flatten for freezer storage. Freeze up to 3 months. Thaw for up to 24 hours before cooking.
Preheat oven to 375°F. Grease or spray 9 x 13 baking pan with cooking spray.
Pour thawed contents of freezer storage bag into pan. Separate breasts into single layer in pan.
Place pan on center rack of oven and bake for 45 - 55 minutes, until chicken reaches an internal temperature of 165°F on a meat thermometer. During baking, occasionally spoon pan liquid over the chicken to keep moist. Serve with pan sauce.
SLOW COOKER INSTRUCTIONS:
Pour contents of frozen or thawed bag into bottom of slow cooker.
Cover and set slow cooker to Low for 6 - 8 hours or High for 3 - 4 hours.
Remove from slow cooker to serving plate and spoon over sauce.
Serving: 1serving | Calories: 362kcal | Carbohydrates: 43.82g | Protein: 31.27g | Fat: 6.78g | Saturated Fat: 1.21g | Cholesterol: 87.09mg | Sodium: 1612.41mg | Potassium: 692.68mg | Fiber: 0.81g | Sugar: 33.63g | Vitamin A: 312.54IU | Vitamin C: 11.33mg | Calcium: 31.67mg | Iron: 1.31mg
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