LEMON TERIYAKI CHICKEN
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
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 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.
Provided by HeatherFeather
Categories Lemon
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 11
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).
SUNNY'S LEMON TERIYAKI CHICKEN AND RICE BOWL
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.
LEMON TERIYAKI CHICKEN
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
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 :
EASY GRILLED CHICKEN TERIYAKI
Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a hot summer's evening. Leftovers are great on a green salad or sandwich. Be sure to grill very hot and very fast!!
Provided by prissycat
Categories World Cuisine Recipes Asian
Time P1DT30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 240 calories, Carbohydrate 16.6 g, Cholesterol 67.2 mg, Fat 7.5 g, Fiber 0.1 g, Protein 25.2 g, SaturatedFat 1.4 g, Sodium 691 mg, Sugar 11.4 g
TERIYAKI CHICKEN
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
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.
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