Teriyaki Chicken Breasts

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

• Ready In: 30 mins
• Serves: 2

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)
• 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.