Lemon Chicken Teriyaki

Name: Lemon Chicken Teriyaki
Ingredients: 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)

11 ingredients

6 steps

Ingredients

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)

Directions

1

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.
2

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.
3

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.
4

You may need to adjust the heat while cooking the chicken so that you don't burn it.
5

Serve with the hot rice and garnish with some fresh parsley and lemon slices if desired.
6

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).