Hawaiin Teriyaki Chicken

This recipe was submitted by Kammy T. She got the recipe as follows at freezerdinner.com, a site that I love for the recipes and freezer tips.

Yield: 6 to 8 servings
2 cups soy sauce
2 cups water
2 cups brown sugar
2 cups white sugar
1 teaspoon sesame oil
1 tablespoon minced ginger
1 green onion, chopped
3 cloves minced garlic
3 pounds chicken tenders or breasts,
1 keilbasa sausage sliced into 1-inch strips (optional)

Place all ingredients except chicken and sausage into 2
large zip-top bags. Stir to create marinade. Add the raw chicken and sliced sausage
squeeze all the air out of the bags. Label and
freeze. (Marinate the meat for at least 15
minutes in the fridge, or up to 3 months in
the freezer.)
To Serve
Defrost frozen meat and marinade in the microwave and then cook together in a hot skillet until chicken is cooked through (5 minutes on each side.) Serve with rice.

To turn marinade into a sauce, bring it to a boil on the stove and add 3 tablespoons cornstarch mixed with ½ cup cold water. (Mix the cornstarch with water before pouring it into the sauce or it will be lumpy.) Stir until sauce thickens, and then pour on rice. Garnish with sesame seeds.

*Another option to make this recipe is to place all ingredients in a slow cooker and cook on low for 3 hours. Serve with rice and freeze leftovers.