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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Based on a recipe from Cuisine at Home: /2010/04/08/teriyaki-chicken/ I double the recipe. Ingredients:
3 tablespoons low sodium chicken broth |
2 tablespoons sherry wine or 2 tablespoons dry white wine |
1 tablespoon brown sugar |
2 teaspoons garlic, minced |
2 teaspoons fresh ginger, minced |
4 teaspoons low sodium soy sauce |
1 teaspoon balsamic vinegar |
1/2 lemon, juice of |
1 pinch red pepper flakes |
10 -12 ounces chicken breast halves, boneless, skinless |
2 teaspoons olive oil, divided |
1 cup broccoli floret (fresh or frozen, thawed if frozen) |
1/2 cup red bell pepper, diced |
1/2 cup shiitake mushroom, sliced |
1/2 cup red onion, diced |
1/2 cup fresh bean sprout, rinsed |
1 teaspoon garlic, minced |
1 teaspoon fresh ginger, minced |
cooked rice |
Directions:
1. Combine broth, sherry, brown sugar, 2 teaspoons each of garlic and ginger, soy sauce, vinegar, lemon juice, and pepper flakes in a bowl.
2. Sear chicken breasts in 1 teaspoons oil in a nonstick skillet over medium-high heat. Cook until deeply brown on both sides, about 4 minutes per side. Remove chicken from pan.
3. Deglaze pan with broth mixture and simmer until sauce is reduced to a syrup, about 5 minutes more. Return chicken to pan to coat with sauce. Transfer chicken and sauce (there will only be a little sauce) to dinner plates; tent to keep warm.
4. Wipe skillet with a paper towel.
5. Stir-fry broccoli, bell pepper, mushrooms, and onion with remaining garlic and ginger in remaining 1 teaspoons oil in the skillet over medium-high heat. Cook until vegetables are barely tender, 4-5 minutes. Turn off heat and stir in sprouts.
6. Serve with chicken breasts and rice.
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