Ingredients for Teriyaki Lemon Chicken Quick And Easy
- Boneless Skinless Chicken Breasts
- All Purpose Flour
- Cooking Spray
- Margarine
- 1/2 cup teriyaki sauce (double for extra sauce)
- 2 tablespoons lemon juice
- Fresh Garlic
- 1 tablespoon sugar
- Cooked Rice
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How to Make Teriyaki Lemon Chicken Quick And Easy
- Pat 1.5 lbs boneless, skinless chicken breasts dry and dredge in 1/2 cup all-purpose flour.
- Spray a large skillet with cooking spray.
- Add 2 tablespoons butter or margarine to the skillet and melt over medium heat.
- Add chicken breasts to the skillet and cook for 5-7 minutes per side, until lightly browned.
- Remove chicken from skillet and set aside.
- In the same skillet, whisk together 1/2 cup teriyaki sauce, 2 tablespoons lemon juice, 1 clove minced garlic, and 1 tablespoon sugar.
- Return chicken breasts to the skillet.
- Simmer for 3 minutes, turning halfway through.
- Continue cooking until chicken is fork-tender and the sauce has thickened slightly (about 5-7 more minutes).
- If desired, whisk 1-2 teaspoons cornstarch with 1 tablespoon of cold water to create a slurry. Add to the sauce and simmer for 1 minute, or until thickened.
- Serve immediately over cooked rice. Garnish with extra sesame seeds (optional).
- Serve with sugar snap peas and a side of pineapple for dessert.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
21g
Fat
17g
Carbs
4g
