Lemon Teriyaki Glazed Chicken
Yield
8 servingsPrep
20 minCook
35 minReady
55 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | chicken |
chicken thighs, boneless, skinless
|
*
|
| ½ | cup |
lemon juice
|
|
| ½ | cup |
soy sauce, tamari
reduced-sodium |
|
| ¼ | cup |
sugar
|
|
| 3 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
water
|
|
| 4 | cloves |
garlic
finely chopped |
|
| ¾ | teaspoon |
ginger
ground |
|
| 4 | cups |
rice
hot, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | chicken |
chicken thighs, boneless, skinless
|
*
|
| 118 | ml |
lemon juice
|
|
| 118 | ml |
soy sauce, tamari
reduced-sodium |
|
| 59 | ml |
sugar
|
|
| 45 | ml |
brown sugar
|
|
| 3E+1 | ml |
water
|
|
| 4 | cloves |
garlic
finely chopped |
|
| 3.8 | ml |
ginger
ground |
|
| 946 | ml |
rice
hot, cooked |
|
Directions
Rinse chicken with cold water and pat dry with paper towels.
In a large nonstick skillet, combine all ingredients except chicken.
Cook over medium heat 3 to 4 minutes.
Add chicken.
Simmer 30 minutes or until done.
Serve over hot cooked rice.
