The original recipe required you to cook this all in a pan, but the chicken was under cooked and the glaze burned. So I played around with it a bit and it worked out pretty well! Really delicious served over brown rice.
1/3 c. soy sauce
1/2 c. chicken broth
1 T. grated gingerroot
4 boneless, skinless chicken breasts
3 cloves garlic, minced or crushed
1/4 c. honey
Combine soy sauce, broth, ginger, and honey. Mix well, then add chicken breasts. Pack into freezer bag and freeze.
To thaw and cook: Thaw chicken in marinade overnight in the refrigerator. Empty bag into baking dish and bake for 30 minutes at 350 degrees. Once chicken is cooked through, remove from liquid. Pour marinade into small pan and reduce by half. Pour over chicken and serve.
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