Fast & Easy Shredded Teriyaki Chicken Burritos

It's 78 degrees outside and I have the day off work. Our plan is to take a 10-mile bike ride along the Arkansas River and have a delightful little picnic! ... I have learned that creating a picnic meal is not as easy as I thought. It must be filling enough to rejuvenate our protein hungry muscles, light enough to allow us to finish the bike ride, versatile enough that it doesn't need an oven, microwave, or refrigerator. Sandwiches come to mind. Though we are creatures of habit, we enjoy some diversion with our food choices.

I have been marinading some chicken breasts in the frig for the past 24 hours, although normally I would leave them for 48 hours. What a great change in pace from sandwiches! We will have cold-style shredded chicken teriyaki burritos! Protein rich chicken and fresh ingredients with no heavy oils, artificial flavors or preservatives! Yum! Just a small ice pack to keep it cool while we ride and we can have a nice quick picnic.

I hope the beautiful weather has inspired you to get outside! We're going bike riding. What are you doing?

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Teriyaki Chicken Marinade

• 1/3 C. Soy Sauce
• 2 Tbsp. Brown Sugar
• 1 Garlic Clove, crushed or minced
• 1 tsp. Ground Ginger Powder
• 1 C. Chicken/Vegetable broth - or bouillon cubes and hot water
• 1 Tbsp. Extra Virgin Olive Oil

Place 4 chicken breasts in this marinade and let it sit in your refrigerator for 24 - 48 hours. Then line a baking dish with foil and cover the bottom with a layer of olive oil. Place the chicken breasts around in pan and sprinkle some paprika on the tops. Bake for 30-45min at 425 degrees. Check the centers with a knife to make sure they're done.

 Homemade Teriyaki Sauce

• 1/3 C. Soy Sauce
• 1 C. Water
• 1/2 tsp. Ground Ginger
• 1 Tbsp. Minced Garlic
• 1 tsp. Red Pepper Flakes (optional) ... start with 1/2 tsp.
• 1/3 C. Brown Sugar
• 2 Tbsp. Honey 
• 2 Tbsp. Cornstarch, mixed with hot water to liquify

Mix everything BUT the cornstarch in a sauce pan and heat for a few minutes. Then, mix in the cornstarch/water solution. Heat until the mixture boils, then cool as the sauce thickens. STAY BY THE STOVE: As soon as it boils remove!!! Add hot water to thin the sauce if it gets too thick. 

Once the chicken is done, shred it immediately with two forks. Then, mix the chicken with the sauce and refrigerate to cool until serving (or serve hot- that would be super yummy, too!). 

I'm going to shred a block of pepper-jack cheese to put on our burritos. Monterrey Jack or Mozzarella would be yummy, too! 

I hope you enjoy them!