1/1 Photo of Lemon Chicken Teriyaki
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.
My Private Note
Units: US | Metric
- 1/2 cup lemon juice concentrate (ReaLemon bottled kind, not fresh)
- 1/2 cup teriyaki sauce
- honey, to taste (just squirt in a bit, maybe 1-2 Tbsp)
- 3 tablespoons brown sugar
- 2 tablespoons cold water
- 1 1/2 tablespoons minced garlic (the prechopped kind or carefully measured fresh)
- 3/4 teaspoon ground ginger
- 5 -6 boneless skinless chicken breast halves
- 4 cups cooked rice, measurement is after cooking (I use Jasmine for this)
- 1 -2 teaspoon fresh parsley, chopped, optional (leave out if you don't have fresh)
- lemon slice, as garnish (optional)
- 1Make 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.
- 2In 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.
- 3Add 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.
- 4You may need to adjust the heat while cooking the chicken so that you don't burn it.
- 5Serve with the hot rice and garnish with some fresh parsley and lemon slices if desired.
- 6I 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).
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Nutritional Facts for Lemon Chicken Teriyaki
Serving Size: 1 (295 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 388.5
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 0.4 g
- Cholesterol 68.4 mg
- Sodium 1189.7 mg
- Total Carbohydrate 57.8 g
- Dietary Fiber 0.6 g
- Sugars 12.3 g
- Protein 32.7 g