Lemon Chicken Teriyaki Recipes

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SUNNY'S LEMON TERIYAKI CHICKEN AND RICE BOWL



Sunny's Lemon Teriyaki Chicken and Rice Bowl image

Provided by Sunny Anderson

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 rotisserie chicken, white and dark meat shredded
10 to 12 ounces steamed broccoli (the freezer section works!)
3/4 cup teriyaki sauce
1/2 cup shredded carrots
Zest of 2 lemons plus 1/4 cup lemon juice
1 tablespoon grated fresh ginger
1 tablespoon dark brown sugar
1/2 teaspoon red chile flakes
2 scallions, white and green parts, chopped
1 clove garlic, grated on a rasp grater
Freshly cracked black pepper
4 cups cooked sushi rice
4 sunny-side up eggs
1/2 cup crushed French-fried onions

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.

TERIYAKI CHICKEN



Teriyaki Chicken image

These drumsticks get their great flavor and golden color from the tasty, easy-to-prepare marinade. During hurried work weeks, it's convenient to marinate the chicken overnight and then bake it the next day.-Jean Clark, Albion, Maine

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 7

3/4 cup soy sauce
1/4 cup canola oil
3 tablespoons brown sugar
2 tablespoons sherry, optional
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
12 chicken drumsticks

Steps:

  • In a large resealable plastic bag, combine the soy sauce, oil, brown sugar, sherry if desired, ginger and garlic powder;add drumsticks. Seal bag and turn to coat; refrigerate 4 hours or overnight, turning occasionally., Drain and discard marinade. Place chicken in a single layer on a foil-lined baking sheet. Bake, uncovered, at 375° for 35-45 minutes or until a thermometer reads 180° and juices run clear.

Nutrition Facts : Fat 23 g fat (6 g saturated fat), Cholesterol 202 mg cholesterol, Sodium 1,098 mg sodium, Carbohydrate 3 g carbohydrate, Fiber trace fiber, Protein 62 g protein.

LEMON TERIYAKI CHICKEN



Lemon Teriyaki Chicken image

This is an easy and tasty way to make teriyaki chicken. The lemon gives the chicken a nice kick to the taste. Enjoy

Provided by lisar

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup lemon juice (To me, the flavor is a little too strong, so I add somewhere between a 1/4 and 1/2 cup- just my pref)
1/2 cup soy sauce
1/4 cup sugar
3 tablespoons brown sugar
2 tablespoons water
4 cloves garlic, finely chopped
8 chicken thighs

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.

Nutrition Facts : Calories 517.8, Fat 28.7, SaturatedFat 8.2, Cholesterol 157.9, Sodium 2158.8, Carbohydrate 28.2, Fiber 0.5, Sugar 23.8, Protein 36.6

LEMON TERIYAKI CHICKEN



Lemon Teriyaki Chicken image

Try this chicken dish from Clara Coulston of Washington Court House, Ohio that is sautéed on the stovetop. The moist chicken dish features mild and delicate family-pleasing flavors.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons all-purpose flour
3 tablespoons butter
1/4 cup reduced-sodium teriyaki sauce
2 tablespoons lemon juice
3/4 teaspoon minced garlic
1/2 teaspoon sugar

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.

Nutrition Facts :

LEMON CHICKEN TERIYAKI



Lemon Chicken Teriyaki image

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.

Provided by HeatherFeather

Categories     Lemon

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 11

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)

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).

FOIL-WRAPPED TERIYAKI CHICKEN WITH SCALLIONS AND LEMON



Foil-Wrapped Teriyaki Chicken with Scallions and Lemon image

A foil-wrapped "bake and serve" dinner is like a small, sealed envelope that allows the chicken to steam in its own flavorful juices. It requires very little fat for cooking and the flavors are very clean. The packets can be assembled in advance and cooked just before serving. In this recipe, we focus on a tasty kicked-up teriyaki sauce to bring the chicken and vegetables to life. I make these in the morning and store them in the fridge. There's nothing like getting home after a long day and just baking and serving dinner!

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 12

1 large clove garlic, peeled and grated
4 tablespoons teriyaki sauce
2 tablespoons rice wine vinegar
2 tablespoons freshly grated ginger
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
Two 6-ounce boneless skinless chicken breasts
Kosher salt
8 scallions, cut into 1-inch pieces, green and white parts both
1 medium zucchini, cut into 1/2-inch rounds
1 large lemon, cut into 6 slices

Steps:

  • Get ready: Arrange 2 shelves in the upper and lower middle areas of the oven at a fair distance from one another; the foil-enveloped chicken will need some room to puff and expand as it cooks. Preheat the oven to 400 degrees F.
  • Make the teriyaki: In a medium bowl, whisk together the garlic, teriyaki sauce, rice wine vinegar, ginger, mustard and black pepper.
  • Wrap the chicken and vegetables: Spread two 12-inch layers of tinfoil on a flat surface. Fold each piece of foil in half. Open the foil at the seam and use 1 tablespoon of the butter to grease the middle of each. Place the scallions, zucchini and lemon slices in the middle of each. Season the chicken with salt on both sides. Place the chicken in the middle on top of the vegetables. Top with more lemon slices and scallions.
  • Fold the two sides of each foil towards the chicken so it is like a large envelope with sealed sides and only the top part is open. There should be enough room left around the sides to allow for the steam to build up as it cooks, like a loose envelope around it. Spoon half of the teriyaki sauce in each of the packets. Close the tops and fold them down 3 to 4 times to ensure they're closed, leaving a little room between the chicken and the foil.
  • Cook and serve: Place the chicken on a baking sheet, place in the lower rack of the oven and cook, undisturbed, until the "envelopes" begin to puff, 22 to 25 minutes. Remove from the oven and poke a thermometer in the center of the chicken breasts to assure they are cooked; they should register 165 degrees F. If not, cook a few minutes more. Remove from the oven, cut open the foil packets and dig in.

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