Tuesday, May 7, 2013

Teriyaki Glazed Skillet Chicken

This is a simple tasty chicken dish made in the skillet. I was inspired to try it after seeing Bev's tip on storing fresh ginger.

Teriyaki-Lemon Glazed Chicken

  • 1/2 cup lemon juice
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup sugar
  • 3 tablespoons brown sugar
  • 2 tablespoons water
  • 3 teaspoons garlic, minced
  • 1 teaspoon fresh ginger, microplaned
  • 1 lb. boneless skinless chicken breasts thin cut

  1. In large skillet combine lemon juice, soy sauce, white and brown sugar, water, garlic and ginger.
  2. Cook over medium heat until sugar dissolves, stirring frequently. 2-4 minutes.
  3. Add the chicken and cook 15 to 20 minutes or till thoroughly cooked turning after 10 minutes.
  4. Optional: Remove chicken and cook down glaze till it thickens somewhat and drizzle over the chicken before serving.
Serve with rice and vegetables of your choice.
Serves 4


If you purchase whole chicken breasts instead of thin cut just halve the breasts lengthwise to make them thinner.


11 comments:

  1. I have all the ingredients for this and will try it today. I assume "microplaned" means grated.

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    1. I would assume also, or slivered.

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    2. Yes, Granny Annie, a microplane is a very fine grater...

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  2. I too have all the ingredients and will try it for dinner this evening [ -the garlic, as I'm alergic to it]. Thanks for the recipe.

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  3. Mmm Ellen - Teriyaki Lemon Glaze - that sounds wonderful! How do you even have the energy to cook and to blog after your incredible weekend??? You are truly amazing!

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    1. Rosella, I made this a while back...it's the wonder of the internet and being able to pick a date to publish in the future! I'm not cooking anything for a few days now that I'm back home. :)

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  4. First of all, congratulations with your new book. It looks like you had a wonderful time signing.
    That chicken looks so delicious. I have certainly got to try it !!
    Have a great day.

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  5. I pinned this - this looks good!

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  6. You could add some chilis too to spice it up...

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  7. I missed "Bev's tip to store fresh ginger". Would appreciate seeing it reprinted as I never know how long to keep fresh ginger. I have a small jar of it in my fridge (in liquid) which, I think, Adam and Eve may have grown in Eden. Can I still use it safely, I wonder?

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    1. Audrey, Bev's tips from her Saturday in Bev's kitchen can be found here.
      http://www.mennonitegirlscancook.ca/2013/04/saturday-in-bevs-kitchen.html
      or click on recipe index got to Saturday tips and you'll find it there, too.

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