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 :
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
FOIL-WRAPPED TERIYAKI CHICKEN WITH SCALLIONS AND LEMON
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
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.
LEMON CHICKEN TERIYAKI RICE BOWL
Consider doubling the sauce, but if doing so, try reducing the brown sugar. Recipe from CookingLight.
Provided by gailanng
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 495.4, Fat 9.2, SaturatedFat 1.6, Cholesterol 108.9, Sodium 794.5, Carbohydrate 58.7, Fiber 2.3, Sugar 9.8, Protein 41.6
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).
TERIYAKI LEMON CHICKEN (QUICK AND EASY)
Teriyaki and lemon based chicken. This recipe my Mom used to make is to die for. Watch out - it's highly addictive!! You are guaranteed to overeat! :-) We always double the sauce amounts to make extra sauce (details below), and then thicken it with a little cornstarch. Wonderful served with sugar pea pods. Add pineapple for dessert!
Provided by Chef Shannon 5
Categories Chicken Breast
Time 35m
Yield 3-6 chicken breasts, 3-6 serving(s)
Number Of Ingredients 9
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.
LEMON CASHEW CHICKEN STIR-FRY
Make and share this Lemon Cashew Chicken Stir-Fry recipe from Food.com.
Provided by ImPat
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
- Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
- combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
- Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
- Add snow peas; cook and stir 1 minute or until heated through.
- Serve over rice and sprinkle with cashews.
Nutrition Facts : Calories 298, Fat 8, SaturatedFat 1.6, Cholesterol 48.4, Sodium 152.6, Carbohydrate 35.2, Fiber 1.4, Sugar 3.2, Protein 20
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5/5 (5)Total Time 25 minsCategory Main CourseCalories 275 per serving
- Grease a large pan or skillet. Season chicken breasts with salt and pepper. Place chicken breasts in your skillet and cook over medium heat for 5-8 minutes on each side or until chicken is cooked through.
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