Lemon Teriyaki Chicken Breast
4 boneless skinless chicken breasts, pounded to even thickness
salt and pepper, to taste
⅓ cup sugar
⅓ cup water
¼ cup soy sauce
juice of 1 medium lemon
¼ cup rice vinegar
½ teaspoon sesame oil
2 teaspoons minced garlic
1½ tablespoons honey
1 tablespoon corn starch + 2 tablespoons cold water
INSTRUCTIONS
1. Grease a large pan or skillet. Season chicken breasts with salt and pepper. Place chicken breasts in your skillet and cook over medium heat for 5-8 minutes on each side or until chicken is cooked through.
2. Add sugar, ⅓ cup water, soy sauce, lemon juice, rice vinegar, sesame oil, garlic, and honey to a medium sauce pan. Stir over medium-high heat until mixture comes to a boil. Stir together corn starch and water, add to sauce and stir until thickened.
3. Serve chicken over rice and/or with your favorite veggies and top with lemon teriyaki sauce. Garnish with sesame seeds if desired.
source:https://www.lecremedelacrumb.com