Zesty Lime Teriyaki Chicken Breast

Crafted by Chef Sarah Corner

There’s nothing quite like the perfect balance of sweet, savory, and tangy, and this Lime Teriyaki Chicken Breast recipe delivers exactly that. By adding a generous splash of fresh lime juice to a classic teriyaki glaze, we create a vibrant, restaurant-quality dish that’s incredibly easy to make at home. It’s a quick, healthy, and flavor-packed meal that will become a regular in your dinner rotation.

Yields: 2-3 Servings
Prep Time: 10 minutes (plus 30 minutes marinating)
Cook Time: 15 minutes

Ingredients

For the Chicken & Marinade:

2 boneless, skinless chicken breasts (about 1 lb or 450g)
2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon sesame oil
1 clove garlic, minced

For the Lime Teriyaki Glaze:

1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice (from about 1 large lime)
2 tablespoons honey (or brown sugar)
1 tablespoon rice vinegar
2 teaspoons freshly grated ginger
1 clove garlic, minced
1 tablespoon cornstarch
2 tablespoons cold water

For Serving (Optional):

Steamed white or brown rice
Sliced green onions
Toasted sesame seeds
Lime wedges

Instructions

Prepare the Chicken: Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even ¾-inch thickness. This ensures they cook quickly and evenly.
Marinate: In a bowl or zip-top bag, combine the 2 tablespoons of soy sauce, 1 tablespoon of lime juice, 1 teaspoon of sesame oil, and 1 minced garlic clove. Add the chicken breasts, ensuring they are well-coated. Let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Make the Glaze: While the chicken is marinating, prepare the teriyaki glaze. In a small saucepan, combine the 1/4 cup soy sauce, 2 tablespoons lime juice, honey, rice vinegar, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat.
Thicken the Glaze: In a small bowl, whisk the cornstarch and cold water together to create a slurry. While whisking the simmering teriyaki sauce, slowly pour in the cornstarch slurry. Continue to whisk until the sauce thickens noticeably, about 1-2 minutes. Remove from heat and set aside.
Cook the Chicken: Heat a tablespoon of neutral oil (like avocado or canola) in a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off (discard the used marinade). Cook the chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
Glaze and Serve: In the last minute of cooking, pour about half of the lime teriyaki glaze over the chicken in the skillet, turning to coat. Allow it to bubble and caramelize slightly.
- Pro-Tip: Reserve the other half of the glaze for serving!
Rest and Slice: Transfer the glazed chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute. Slice the chicken against the grain.
Plate: Serve the sliced chicken over a bed of steamed rice. Drizzle with the reserved lime teriyaki glaze and garnish with sliced green onions, a sprinkle of sesame seeds, and a fresh lime wedge on the side.

Chef Sarah’s Corner Notes:

Don’t Skip the Pound: Pounding the chicken is the secret to a juicy, non-rubbery result.
Fresh is Best: Using freshly squeezed lime juice and freshly grated ginger makes a world of difference in achieving that bright, zesty flavor.
Control the Salt: Using low-sodium soy sauce allows you to control the salt level of the dish, especially since the glaze reduces and concentrates.

Enjoy this burst of citrusy-teriyaki goodness!