Total Time
45mins
Prep 5 mins
Cook 40 mins

I spent two days digging through piles of old magazines and recipe clippings trying to find this recipe. My friend Jenny had made a version she found in an old Taste of Home cooking school edition, only she had made her own changes to the recipe. I happened to have the same issue of the magazine, and had written down Jenny's changes in the margin. I finally found that old clipping. This is a great recipe, really fast. I serve this with some stir fried veggies on the side. There are very few recipes I make that I use the bottled lemon juice concentrate in vs fresh, this is one of them. It just isn't the same using fresh lemon juice. This is very much an American-Asian fusion dish, not an authentic Japanese style teriyaki.

Ingredients Nutrition

Directions

  1. Make sure you have already started your rice cooking in order to time it so that you have nice, fresh, steamed rice ready to serve this on once it is ready.
  2. In a large skillet, combine lemon juice concentrate, teriyaki sauce, honey, brown sugar, water, garlic, and ginger and allow it to cook over medium heat for about 3-4 minutes, stirring to dissolve the sugar.
  3. Add the chicken to the pan and cook partially covered for about 30-35 minutes, or until the chicken is cooked through, turning the chicken once about halfway through and basting with the sauce.
  4. You may need to adjust the heat while cooking the chicken so that you don't burn it.
  5. Serve with the hot rice and garnish with some fresh parsley and lemon slices if desired.
  6. I slice my cooked chicken on a bias and serve with some of the reduced sauce ladled over the top. If you prefer a thicker sauce, you can add a little bit of cornstarch mixed with a bit of water to the sauce after first removing the chicken, let the sauce come to a boil and thicken up (only a few minutes).