Teriyaki Chicken Breasts with stir-fry veggies for 2

By rdhch

Ingredients

• Veggies:
• 3 Tbsp chicken broth
• 2 Tbsp sherry or dry white wine
• 1 Tbsp brown sugar
• 3 tsp minced fresh ginger, divided
• 4 tsp soy sauce
• 1 tsp balsamic vinegar
• juice of 1/2 lemon
• 2 boneless, skinless chicken breasts
• 2 tsp olive oil, divided
• 1 cup frozen broccoli florets, thawed
• 1/2 cup shiitake mushrooms
• 1/2 cup diced red onion
• 1/2 cup bean sprouts

Preparation

Step 1

1. Mix together broth, sherry, brown sugar, 2 tsp ginger, soy sauce, vinegar and lemon juice.Set aside.
2. Sear chicken breasts in 1 tsp oil over medium high heat until deep brown on both sides, about 3 minutes per side.
3. Deglaze pan with broth mixture and simmer until reduced to a syrup like consistency, about 3 minutes more.
4. Divide chicken and sauce between two dinner plates and cover with foil to keep warm.
5. Wipe out skillet with a paper towel.
6. Stir fry vegetables and 1 tsp ginger in remaining 1 tsp oil over medium high heat.
7. Cook until crisp tender, about 3-4 minutes. Remove from heat and stir in bean sprouts.
8. Serve with chicken.