Wednesday Recipe!

Wow, I almost forgot the Wednesday Recipe. I have been trying to get back to doing some freezer cooking. I really need to get better about getting dinner on the table early! Here are a couple of my favorite dump chicken recipes.
DUMP TERIYAKI CHICKEN
1 Clove Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger
DUMP SWEET AND SOUR CHICKEN
1/4 cup Honey
1/4 cup Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic
DUMP STICKY CHICKY
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
DUMP CHILI MAPLE GLAZED CHICKEN
2 Tablespoons Water
1 Teaspoon Salt
1 1/2 Tablespoons Maple Syrup
1 Tablespoon Chili Powder
DUMP HONEY GLAZED CHICKEN
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey
We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!