Candied Chicken
Submitted by patch
Freezer-friendly candied chicken glazed with maple syrup, ketchup, and white vinegar. Sweet, tangy, and ready to reheat over rice, pasta, or potatoes on busy nights.
YIELD
2 cupsPREP
10 minCOOK
20 minREADY
1 hrsThis is the ultimate “I don’t have time to cook tonight” save.
Chicken pieces get tossed in a sticky-sweet glaze of maple syrup, ketchup, and white vinegar, then stashed in the freezer for whenever you need a quick dinner rescue.
When you’re ready, just heat it through and serve over rice, pasta, potatoes, or beans.
The maple syrup caramelizes into something rich and glossy while the vinegar cuts through the sweetness to keep things balanced.
Pro Tips
- Use real maple syrup if you can. The flavor is deeper and more complex than pancake syrup.
- Freeze flat in ziplock bags for faster thawing. Lay them flat on a baking sheet in the freezer, then stack once frozen.
- Reheat in a skillet, not the microwave. A hot pan lets the glaze reduce and get sticky and caramelized instead of watery.
Ingredients
Directions
Take chicken mixture and add maple syrup, ketchup, white vinegar.
Freeze.
To serve, heat through and serve over rice. or serve with potatoes, pasta or beans.
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