• Place the chicken in a large freezer bag. Roll the top of the bag down first to prevent a mess.
  2 pounds chicken thighs or breasts
• Add the minced garlic.
  3-4 garlic cloves
• Add the remaining ingredients.
  1/3 cup honey, 1/3 cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoon ground ginger
• Gently press out as much air as possible, then seal the bag. Place it inside a second freezer bag in case of leaks. Swish or lightly massage the bag to combine everything.
• Lay the bag flat and freeze for up to 3 months.

REHEATING INSTRUCTIONS

Instant Pot

• Place the frozen contents into the Instant Pot (you may need to thaw it slightly so it fits).
• Add ½ cup of water.
• Cook on high pressure for 20 minutes. Either a natural release or a quick release will work.
• (Optional) Remove the chicken and switch to sauté mode. Bring the liquid to a gentle boil and stir in a slurry made from 1 tablespoon of cornstarch + 2 tablespoons of water. Stir until the sauce thickens.

Slow Cooker

• Place the frozen contents directly into the slow cooker.
• Cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender.
• (Optional) To thicken the sauce, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water during the last 15 minutes of cooking.

Oven

• Thaw overnight in the fridge or cook from thawed for even cooking.
• Place the chicken and sauce in a baking dish.
• Bake at 375°F (190°C) for 35–40 minutes, until chicken is fully cooked.