Ready-to-go freezer prep bags consisting of chicken thighs in a marinade made from soy sauce, chicken stock, crushed garlic, crushed ginger, oyster sauce and honey.
If you've been following me for a while, you'll know that when it comes to dinner prep - I love to get ahead. This can easily be done by prepping multiple meals at the same time. For these Honey, Soy and Garlic Chicken Prep Bags I prepare two meals with ease simultaneously. I cooked one straight away and put the other one in the freezer for a later date.
Other great 'serve one, save one' meals on my website include my Beef Curry Prep Bag , Mince Macaroni and Bean Casserole and my Chicken Lasagne.
Jump to:
Ingredient notes:
- Chicken: I used chicken thighs in this recipe as they are full of flavour! You could also use chicken breasts if you prefer.
- Soy sauce: Make sure you use 'reduced salt' soy sauce. Otherwise the flavour can become overpowering.
- Cornflour: The cornflour helps to thicken the sauce. It's also gluten free (just make sure your other sauces are too if you're intolerant).
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Prepare 2 large jugs or bowls. Cover one with a ziplock bag (this portion is for the freezer). Add half of the marinade ingredients into each jug or bowl.
Cut each chicken thigh into three pieces, then add half to the ziplock bag and the other half to the slow cooker.
For the ziplock bag, remove the air, seal and gently press flat on the bench. Label and place flat in the freezer. Pour the marinade over the chicken in the slow cooker, stir to coat and cook on high for 3 hours.
After 2 hours and 45 minutes, mix cornflour and 1 Tbsp of water together, then stir into the slow cooker. Continue cooking for 15 more minutes. Using forks, shred the chicken in the slow cooker.
Serve the chicken on top of steamed rice and scatter over spring onions and sesame seeds. Serve with steamed greens on the side.
Recipe FAQs:
Thaw the frozen prep bag overnight in the fridge, until it is completely defrosted. Pour the chicken and marinade into the slow cooker, and follow instructions from step 4 above.
You can cook this in the oven if you don't have a slow cooker. Place ingredients in an ovenproof dish and bake at 180ºC for 1 hour or until the chicken is cooked through.
Storage:
Store any leftover cooked chicken in an airtight container in the fridge for up to three days. Reheat until piping hot and serve with rice, on a pizza, in wraps or with a salad.
The Freezer Prep bags can be stored in the freezer for up to 3 months.
Top tips:
If you love this recipe, you can multiply the ingredients and make more prep bags for the freezer at once.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Slow Cooker Honey & Soy Chicken
Chicken thighs, slow cooked in a marinade made from soy sauce, chicken stock, garlic, ginger, oyster sauce and honey. Serve with steamed rice, green veg, spring onion and sesame seeds.
Ingredients
- 1kg boneless chicken thighs
Marinade
- ½ cup reduced salt soy sauce (¼ cup into each jug)
- 1 chicken stock cube dissolved in 1 cup boiling water (½ cup into each jug)
- 2 Tbsp crushed garlic (1 Tbsp into each jug)
- 2 Tbsp crushed ginger (1 Tbsp into each jug)
- 4 Tbsp oyster sauce (2 Tbsp in each jug)
- 6 Tbsp honey (3 Tbsp in each jug)
To serve
- 1 Tbsp cornflour
- Steamed white rice
- 1 spring onion, finely sliced
- 1 tsp sesame seeds
- Steamed greens
Instructions
- Prepare 2 large jugs or bowls. Cover one with a ziplock bag (this portion is for the freezer). Add half of the marinade ingredients into each jug or bowl.
- Cut each chicken thigh into three pieces, then add half to the ziplock bag and the other half to the slow cooker.
- For the ziplock bag, remove the air, seal and gently press flat on the bench. Label and place flat in the freezer.
- Pour the marinade over the chicken in the slow cooker, stir to coat and cook on high for 3 hours.
- After 2 hours and 45 minutes, mix cornflour and 1 Tbsp of water together, then stir into the slow cooker. Continue cooking for 15 more minutes.
- Using forks, shred the chicken in the slow cooker. Serve the chicken on top of steamed rice and scatter over spring onions and sesame seeds. Serve with steamed greens on the side.
Notes
- Thaw the frozen prep bag overnight in the fridge, until it is completely defrosted. Pour the chicken and marinade into the slow cooker, and follow instructions from step 4 above.
- You can cook this in the oven if you don’t have a slow cooker. Place ingredients in an ovenproof dish and bake at 180ºC for 1 hour or until the chicken is cooked through.
- If you love this recipe you can multiply the ingredients and make more prep bags for the freezer at once.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 317Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 153mgSodium: 1091mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 34g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya
Jodie says
Hello lovely,
If this recipe makes 2 meals does that mean the recipe as a whole serves 4 or 8 people please?
VJ cooks says
Each meal serves 4, therefore 8 people for two 🙂
Jodie says
Thank you
Laura says
Can you cook the 8 portions together? Would it need more cooking time?
VJ cooks says
Yes you could! I would cook for a least 4 hours on high or until the chicken is cooked all the way through.
Monique says
Made this tonight! Such a win! So easy to make into dump bags. Perfect meal for post work.
VJ cooks says
Hi Monique, so pleased to hear you enjoyed it!
Rachel says
Can you cook the recipe and then freeze it into to meals to thaw out on busy nights?
VJ cooks says
Yes of course!
Emma Cousins says
Hi there! Just making this now, do you make the chicken stock and put it in the fridge to cool before putting in the bags?
VJ cooks says
You don't need to put it in the fridge but yes, allow it to cool slightly. It will also cool down with the addition of the other marinade ingredients and being stirred.