Lemon Chicken Teriyaki Recipe

Name: Lemon Chicken Teriyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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).

942

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Lemon Chicken Teriyaki falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Chicken Teriyaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions