Lemon Teriyaki Chicken

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 teaspoon kosher salt
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  2 tbsp Vegetable oil
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  3 tbsp Cornstarch
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  1 tsp Lemon
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  0.3 cup Lemon Juice, Fresh
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  0.8 cup Brown sugar
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  0.5 cup Soy Sauce, Low Sodium
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  3 tsp Honey
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  0.5 tsp Ginger, Fresh Root
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  0.5 tsp Garlic powder
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  Sesame seeds
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  Green Onion (Scallion)

Instructions

1. 1Pat the chicken pieces dry with paper towels and season evenly with the kosher salt. Sprinkle the cornstarch over the chicken and toss until every piece is thoroughly coated.
2. 2Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken in a single layer — work in batches if needed to avoid crowding — and cook 4–5 minutes per side until golden brown and cooked through to 165°F at the thickest point. Transfer to a plate and set aside.
3. 3While the chicken cooks, whisk together the lemon zest, lemon juice, brown sugar, soy sauce, honey, ground ginger, and garlic powder in a medium bowl until the sugar is mostly dissolved.
4. 4Pour the sauce into the same skillet over medium heat. Simmer 3–4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
5. 5Return the cooked chicken to the skillet and stir to coat every piece in the sauce. Cook 1–2 minutes over medium heat until the chicken is glazed and heated through.
6. 6Divide the chicken and sauce evenly among 6 meal-prep containers, spooning any remaining sauce over the top of each portion.
7. 7Garnish each container with sesame seeds and sliced green onions just before serving, or store toppings separately and add fresh at mealtime.