Teryiaki Chicken

1 onion, chopped
½ c. soy sauce
¼ c. ketchup
½ c. sugar
1 c. water
2 T. cornstarch
2 c. cooked boneless, skinless chicken

Sauté onion in butter. In a bowl mix the soy sauce, ketchup, sugar, water, and cornstarch. Pour into skillet with the onions. Add the cooked chicken and stir on medium. Heat until it thickens. Serve over rice.

**This meal is prepared differently as a freezer meal.

Preparing as a freezer meal:
Do not cook the chicken. Place the raw chicken in a freezer bag. Combine all ingredients except the corn starch and pour over the chicken.

Serving Day Instructions:
Thaw completely. Place both chicken and sauce in a 9x13 pan. Bake at 350° for 30-40 minutes or until chicken is cooked. Serve over rice.

*Optional: If you like your sauce a little thicker then try the following. After the chicken is completely cooked, separate the sauce from the chicken. Put the sauce in a frying pan and add 2T. corn starch. (Tip: To prevent lumpy sauce, mix the corn starch with a little bit of cold water before you add it to the sauce.) Cook and stir sauce until thickened. I cut up the chicken and put it back in the frying pan with the sauce. It’s easier for my kids to eat it that way. Enjoy.