Lemon Chicken Teriyaki Food

LEMON TERIYAKI CHICKEN

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.

LEMON CHICKEN TERIYAKI

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 CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

GRILLED LEMON CHICKEN SKEWERS WITH SATAY DIP

Steps:

• Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
• Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.
• 1 tablespoon good olive oil
• 1 tablespoon dark sesame oil
• 2/3 cup small-diced red onion (1 small onion)
• 1 1/2 teaspoons minced garlic (2 cloves)
• 1 1/2 teaspoons minced fresh ginger root
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons good red wine vinegar
• 1/4 cup light brown sugar, packed
• 2 tablespoons soy sauce
• 1/2 cup smooth peanut butter
• 1/4 cup ketchup
• 2 tablespoons dry sherry
• 1 1/2 teaspoons freshly squeezed lime juice
• Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
• Yield: 1 1/2 cups

EASY-GRILLED-CHICKEN-TERIYAKI

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.

LEMON CHICKEN TERIYAKI RICE BOWL

Steps:

• Preheat oven to 400°. Cook brown rice according to directions.
• Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk. Add brown sugar, mirin, and lemon juice; bring to a boil. Cook 1 minute or until thickened. (Avoid re-dipping spoon after tasting. Enzymes in saliva break down cornstarch and make watery. That is in my humble opinion.).
• Sprinkle chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; cook 4 minutes. Turn; drizzle 1 tablespoon soy sauce mixture over chicken. Place pan in oven; bake at 400° for 8 minutes or until done.
• Place chicken on a cutting board; let stand 5 minutes. Cut chicken into slices.
• Bring a large saucepan of water to a boil. Add Broccolini (string beans or asparagus); cook 3 minutes or until crisp-tender. Drain.
• Place 1/2 cup rice in each of 4 bowls; top each serving with 4 ounces chicken and 4 ounces Broccolini. Drizzle about 1 tablespoon remaining soy sauce mixture over each serving and a squeeze of Sriracha.

TERIYAKI LEMON CHICKEN (QUICK AND EASY)

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.