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Simple Recipes for Every Day

Lemon Teriyaki Chicken

lemon teriyaki chicken in a bowl served over white rice and sprinkled with sesame seeds and sliced green onions
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  15 min

Ingredients

  • 2 pounds boneless, skinless chicken breasts or thighs, cut into ¾ -inch pieces
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 3 tablespoons cornstarch
  • 1 teaspoons lemon zest
  • ¼ cup fresh lemon juice (from 2 lemons)
  • ¾ cup brown sugar
  • ½ cup soy sauce or tamari
  • 3 teaspoons honey
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • Cooked rice, for serving
  • Sesame seeds, for serving (optional)
  • Sliced green onions, for serving (optional)

Method

  1. Pat the chicken dry with a paper towel, sprinkle all over with the salt.

  2. Heat the vegetable oil in a large saucepan over medium-high heat. Once the oil is glistening, add the chicken and cook, turning occasionally, until browned on all sides, about 12 minutes.

  3. Meanwhile, in a medium bowl, combine the cornstarch with 1 cup cold water. Whisk in the lemon zest, lemon juice, brown sugar, soy sauce, honey, ginger powder, and garlic powder until smooth.

  4. Once the chicken is done, add the sauce to the pan and bring to a simmer over medium-high heat. Reduce the heat to medium and cook until the chicken is cooked through and the sauce has thickened enough to coat the back of a spoon, about 5 minutes. Divide the rice between bowls and top with the chicken and sauce. Before serving, sprinkle with the sesame seeds and green onions, if using.