Dump-and-cook pack
Thaw it overnight and one skillet turns the pack into a real dinner.
You moved a pack to the fridge this morning, so the prep is already behind you.
Tonight the chicken and vegetables cook fresh in one pan while the rice you started waits.
Ingredients
freezer teriyaki chicken packs is sized for makes 4 dump-and-cook packs (serves 4 to 6); set aside about 15 minutes to assemble (raw), then freeze before the rush.
- 2 pounds boneless skinless chicken thighs, cut into chunks
- 3/4 cup teriyaki sauce
- 2 tablespoons honey and 1 tablespoon rice vinegar
- 2 teaspoons grated ginger and 2 cloves garlic, minced
- 3 cups frozen stir-fry vegetables
- To serve: cooked rice (made fresh)
How to Make It
Cook freezer teriyaki chicken packs plainly enough for picky kids, then let sauce or crunch finish the plate.
- Whisk the teriyaki sauce, honey, vinegar, ginger, and garlic.
- Divide the raw chicken and frozen vegetables among freezer bags.
- Pour the sauce over each, seal, and press out the air.
- These freeze raw and cook the day you serve them.
Freeze It
This is a dump-and-cook pack: it goes into the freezer raw and marinates as it freezes and thaws, so it tastes better, not worse.
- Freeze the raw packs flat and labeled (best within 3 months)
- Move a pack to the fridge the morning of, or the night before, to thaw safely
- Do not refreeze once it is cooked
Thaw and Reheat on Practice Night
Thaw first, then cook it fresh. Because the chicken is raw, this one needs real cooking, not just reheating.
- Thaw a pack overnight in the fridge before cooking
- Skillet: cook thawed chicken and vegetables over medium-high, 10 to 12 minutes, until chicken reaches 165F
- Sheet pan: 425F for 18 to 20 minutes, until cooked through
- Serve over rice you start before practice
- Serve with: steamed rice, edamame, sliced cucumbers
Parent Tip
Start the rice cooker before you leave so rice is waiting when you walk in.
Make It Fit Tonight
Small Tweaks That Help This Dinner Land
Swap chicken for shrimp or tofu
Both soak up the teriyaki marinade and cook even faster.
Use a low-sodium teriyaki sauce
Cuts the salt while keeping the same sweet glaze.
Add pineapple chunks to the pack
A sweet-tangy note that caramelizes when cooked.
Serve it over noodles instead of rice
Toss the cooked chicken and vegetables with udon or lo mein.
Stir in a spoon of sriracha at the table
Heats up the adults' plate without spicing the whole pack.
Plan The Next Step
Assemble packs
Add a teriyaki-pack session to the planner and stock four dump-and-cook bags.