Recipe by pansregnig
Based on a recipe from Cuisine at Home: http://www.cuisinerecipes.com/2010/04/08/teriyaki-chicken/ I double the recipe.
- 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)
- 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 See How It's Made
- Combine broth, sherry, brown sugar, 2 teaspoons each of garlic and ginger, soy sauce, vinegar, lemon juice, and pepper flakes in a bowl.
- 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.
- 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.
- Wipe skillet with a paper towel.
- 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.
- Serve with chicken breasts and rice.