Total Time
30mins
Prep 15 mins
Cook 15 mins

Based on a recipe from Cuisine at Home: http://www.cuisinerecipes.com/2010/04/08/teriyaki-chicken/ I double the recipe.

Ingredients Nutrition

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.
Most Helpful

5 5

This made for a wonderful and tasty stir-fry. I loved the blend of ingredients and the flavor was wonderful. I served this over some brown rice. Thank you!

5 5

Very tasty ~ my ginger was quite fibrous and hot, therefore it may have been a little more spicy than usual. I made the sauce with dry white wine, and added an additional tablespoon brown sugar after adding the lemon juice because it was a little too tart. For the stir-fry veggies I used onions, mushrooms, and zucchini ~ served over Spiced Rice With Fresh Ginger and garnished with cilantro. Tagged for my Fall PAC 2012 adopted baby.