Teriyake Chicken Breast
Joanne
ingredients
- 3 T low-sodium chicken broth
- 2 T sherry or dry white wine
- 1 T brown sugar
- 1 T minced garlic, divided
- 1 T minced gingerroot, divided
- 4 t low-sodium soy sauce
- 1 t balsamic vinegar
- juice of 1/2 a lemon
- pinch of red pepper flakes
- 2 boneless, skinless chicken breast halves (about 5 oz each)
- 2 t olive oil, divided
- 1 cup broccoli florets, thawed
- 1/2 cup cubed red sweet pepper
- 1/2 cup sliced shiitake mushroom caps
- 1/2 cup chopped red onion
- 1/2 cup fresh bean sprouts, rinsed
directions
- 1
1. Combine, broth, sherry, brown sugar, 2 tsp each of garlic and gingerroot, soy sauce, vinegar, lemon juice, and pepper flakes in a bowl.
- 2
2. Sear chicken breasts in 1 t oil in a nonstick skillet over medium-high heat. Cook until deeply brown on both sides, about 3 minutes per side. Deglaze pan with broth mixture and simmer until sauce is reduced to a syrup, about 3 minutes more. Transfer chicken and sauce to dinner plates; tent to keep warm. Wipe skillet with a paper towel.
- 3
3. Stir-fry broccoli, sweet pepper, mushrooms, and onion with remaining garlic and gingerroot in remaining 1 t oil in the skillet over medium-high heat. Cook until vegetables are barely tender, 3-4 minutes. Off heat, stir in sprouts. Serve rice and vegetables with prepared chicken breasts.
Source: Joanne
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