Lemon Teriyaki Chicken Recipe

This Lemon Teriyaki Chicken Recipe is another family recipe from my mom. I’ve made a few minor additions to it over the years, but the base remains the same. Fried boneless skinless chicken breast, cooked in a rich and flavorful Lemon Teriyaki sauce, served over rice or orzo.

This isn’t a difficult recipe to make, and prep time is minimal. Even the kids can’t get enough of it. Plate a chicken breast over the rice or orzo, spoon some of sauce over dish, and you have yourself a quick and flavorful meal.

Lemon Teriyaki Chicken Recipe Ingredients

Not a lot of ingredients go into this dish, making prep simple. Let’s break down what you’ll need.

• Boneless Skinless Chicken Breast (2 – 3 large breasts). We’ll cut them down into a more manageable serving size
• Teriyaki
• Lemon Juice (fresh squeezed or bottled. I prefer the bottled because it’s just easier.
• Flour
• Poultry Seasoning or Salt
• Garlic
• Ginger Paste
• Sugar
• Canola Oil or Butter

I’ll start with slicing the chicken breast in half to make them thinner. Depending how large they are, I may even cut them in half again. You can easily get 4 chicken pieces out of one large breast. This helps with cooking time, and I find the Lemon Teriyaki is able to saturate the chicken easier.

Combine the flour and seasoning salt in a bowl. Rinse the chicken with some water, and dredge them in the flour, ensuring they are fully coated. I use an electric skillet since this gives me more room to work, but you can easily use a large frying pan on the stove. Cook the chicken in either oil or butter, about 5 minutes per side and set aside. The thin chicken breast won’t take long to cook, and we’ll finish cooking them in the sauce.

To make the Lemon Teriyaki Sauce combine the Lemon Juice, Teriyaki, Sugar, Garlic, and Ginger Paste.

This is an important step. Turn the heat down on your skillet or stove. Drizzle some extra Lemon Juice and a few shakes of the Teriyaki Sauce in the hot pan. You want to scrape up the bits of flour and chicken that are left in the skillet.

Pour the Lemon Teriyaki Sauce to your pan, add the chicken, and simmer covered for another 10 minutes. I flip the chicken at the 5 minute mark to ensure the Teriyaki Sauce has a chance to coat the entire breast.

Calorie Information

I’ve been including some general calorie information on some of my dishes for those that are watching their calorie intake.

Total calories for this entire Lemon Teriyaki Chicken Recipe is estimated at 1,700 calories, or 425 calories per serving. This estimate does not include the rice or orzo. The primary high-calorie contributors include (for the total recipe):

• Chicken Breast: ~850 calories
• Teriyaki Sauce: ~500 calories
• Canola Oil: ~240 calories

If you’re looking to reduce the amount of total calories, you can reduce the amount of oil you are using to fry the chicken. Using a lower sugar Teriyaki sauce will also make a meaningful reduction.

Keep in mind these are estimates, and are being provided for general information only. I am not a nutritionist, so do your own homework!

Other Chicken Recipes

If you’re interested in exploring other main course recipes I’ve created here, have a look at the following: