Lemon Chicken Teriyaki
- Prep Time:
- 15 minutes
- Cooking Time:
- 20 minutes
- Number of servings:
- 4 servings
All You Need
1 lb (500 g) boneless, skinless chicken breast
1 tbsp (15 mL) rice wine
1 tsp (5 mL) McCormick Szechuan Pepper Seasoning
1 ½ tsp (7 mL) Club House Lemon and Pepper Seasoning Grinder
¼ cup (50 mL) vegetable oil
1 tbsp (15 mL) Japanese teriyaki sauce
2 tbsp (30 mL) water
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) sugar
2 tsp (10 mL) lemon juice
All You Do
1. Wash the chicken and place in a bowl. Add rice wine, Szechuan pepper and lemon and pepper seasoning. Marinate 10 minutes.
2. Heat oil in stir-fry pan over high heat. Add in chicken and fry until both sides become crispy and internal temperature reaches 165°F (74°C). Remove from pan, slice diagonally and set aside.
3. Leave some oil in the pan. Over low heat, add in the teriyaki sauce. Mix together water and cornstarch and add to sauce. Bring to a boil, add in sugar and lemon juice. Pour mixture over the chicken to serve.
Nutritional Information (per serving)80 Cal, 5 g Total Fat (3 g saturated fat), 10 mg Cholesterol, 190 mg Sodium, 8 g Carbohydrate, 3 g Fiber, 1 g Protein.