Lemon Chicken Teriyaki Recipes

Steps:

• Flatten chicken to 1/2-in. thickness; coat with flour. In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and set aside., Add the teriyaki sauce, lemon juice, garlic and sugar to the skillet; stir to loosen browned bits. Return chicken to the pan and heat through.

Steps:

• In skillet, combine all ingredients except chicken.
• Cook over medium heat 3- 4 minutes.
• Add chicken.
• Simmer 30 minutes or until thoroughly cooked.
• Cover the chicken for the first 15 minutes and then take the lid off, flip the chicken over and continue to cook for another 15 minutes or so uncovered.
• The liquid will start to thicken and develop a nice glaze on the chicken.
• I think its done with the glaze has thickened and the chicken gets a cripsy brown on the edges.

Steps:

• Add the chicken and broccoli to a large bowl and set aside.
• In a pot on medium heat, add the teriyaki sauce, carrots, lemon zest and juice, ginger, brown sugar, red chile flakes, scallions, garlic and some black pepper. Cook, stirring, until the mixture bubbles and the sugar is melted, about 5 minutes. Pour the hot sauce over the chicken and broccoli and toss to coat.
• Scoop rice evenly into 4 bowls and top with some of the chicken and broccoli mixture, an egg and a sprinkle of French-fried onions.

Steps:

• Roll chicken in flour to coat.
• Spray skillet. Add butter/margarine & melt. Add chicken breasts.
• Cook over medium heat until chicken is slightly browned (5-7 minutes). Turn chicken over, continue cooking until lightly browned (5-7 minutes).
• Remove chicken and set aside.
• Stir into same skillet the teriyaki sauce, lemon juice, garlic, and sugar. Return chicken breasts to skillet. Simmer 3 minutes. Turn chicken over and continue cooking until fork tender (2-3 minutes).
• Thicken the sauce with a little cornstarch if desired.
• Serve with cooked rice.
• Makes 3-6 servings, theoretically. (Trust me, it makes only 3, because you WILL go back for more! :-).
• **I always double the ** amounts to make extra sauce and then thicken it with a little cornstarch.

Steps:

• 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.
• 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.
• 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.
• You may need to adjust the heat while cooking the chicken so that you don't burn it.
• Serve with the hot rice and garnish with some fresh parsley and lemon slices if desired.
• 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).

Steps:

• Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
• Preheat grill for high heat.
• Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.