2 1/2 T. cornstarch
3/4 c. brown sugar
1 3/4 c. chicken broth
1/2 c. soy sauce
1/4 c. pineapple juice
1/2 t. garlic powder
2 t. fresh ground ginger
1 bunch green onion, thinly sliced
2 1/2-3 lbs. boneless, skinless chicken thighs
soft corn tortillas
In saucepan, combine brown sugar and cornstarch. Gradually pour in chicken broth and stir to combine. Add soy sauce, pineapple juice, garlic powder, and ginger. Bring to boil, stirring occasionally. Boil for 2 min. Remove from heat and allow to cool. While this cools, cut chicken thighs into small, bite size pieces. Reserve 1 1/2 c. of cooled teriyaki sauce, place in fridge. Add remaining sauce to chicken pieces and the white part of the green onion and marinate overnight in the fridge. The next day, pour chicken with marinade into skillet and cook over med/high until chicken is done. Allow to cool and place in gallon size freezer bag. Pour in the reserved marinade over the chicken. Seal and freeze. Flash freeze the green part of the onion. (Flash freezing means to spread out the green onion in a single layer on cookie sheet and freeze until firm). Place green onion in small bag and freeze also.
Thaw chicken in fridge. Warm up saucy chicken in microwave or in skillet. Prepare rice according to directions on box (I wrote the instructions on your bag of rice). Add the thawed green onion to the rice. To serve, put a spoonful of rice topped with a spoonful of teriyaki chicken on tortilla. Enjoy!