Ian and I have been trying to find a good take away Chinese restaurant near us with no success. I had really been craving it when I came across this recipe. It is completely delicious! I have served it over rice the couple times I have made it, but I am looking forward to the next time I make it…over noodles and some stir fry veggies. If you do try it this way, I would plan on doubling the sauce part of the recipe.
Lemon Teriyaki Chicken
2-3 boneless skinless chicken breast cut into bite size pieces
1 cup flour for dredging
6 T. butter (use unsalted if you don’t like your food somewhat salty)
1/2 c. teriyaki sauce
4 T. lemon juice
3/4 tsp. minced garlic
1 tsp. sugar
Dredge the chicken in flour. In a large skillet, cook the chicken in the butter over medium heat until golden brown and cooked through. Remove the chicken and keep warm. Leave about 3 TBSP butter in pan, drain off the rest. In a bowl, mix together teriyaki sauce, lemon juice, garlic and sugar. Add to the skillet. Stir to loosen the browned bits of chicken from the bottom of the pan and cook the sauce until it starts to get shiny and starts to thicken. Return the chicken to the pan and simmer uncovered for 1-3 minutes minutes, until the chicken is heated through and the sauce is thick.
***And for a simple tip…(that I am sure most of you do already, but just in case) the next time you go to Costco and find yourself in a food sample coma, wander over to the rotisserie chicken. Go ahead and put one in your cart. I got one the other day (because it’s bigger and cheaper than the ones you usually get in your grocery store). I made the most delicious chicken salad out of it. I have now spoiled myself because I don’t think I can ever have chicken salad that was made out of canned or (shudder) boiled chicken again. Add a little mayo and peper and there you have it. You can get fancy and add celery, nuts or grapes…if you are fancy like that.