TERIYAKI CHICKEN BREASTS

Teriyaki Chicken Breasts image

Provided by pansregnig

Time 30m

Yield 2 serving(s)

Number Of Ingredients 19

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

Steps:

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.