TERIYAKI CHICKEN BREAST

By Silvermama

Ingredients

• 3 Tbsp. low-sodium chicken broth
• 2 Tbsp. sherry or dry white wine
• 1 Tbsp. brown sugar
• 1 Tbsp. minced garlic, divided
• 1 Tbsp. minced fresh ginger, divided
• 4 tsp. low-sodium soy sauce
• 1 tsp. balsamic vinegar
• Juice of 1/2 a lemon
• Pinch of red pepper flakes
• 2 boneless, skinless chicken breast halves (5-6 oz. each)
• 2 tsp. olive oil, divided
• 1 cup fresh or frozen broccoli florets, thawed if frozen
• 1 ⁄2cup diced red bell pepper
• 1 ⁄2cup sliced shiitake mushrooms
• 1 ⁄2cup diced red onion
• 1 ⁄2cup fresh bean sprouts, rinsed

Preparation

Step 1

Nutrition Information
Per serving: 319 cal; 7g total fat (1g sat); 83mg chol; 729mg sodium; 21g total carbs (12g sugars); 3g fiber; 7g protein

Combine broth, sherry, brown sugar, 2 tsp. each of garlic and ginger, soy sauce, vinegar, lemon juice, and pepper flakes in a bowl.


Sear chicken breasts in 1 tsp. 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 (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 tsp. oil in the skillet over medium-high heat. Cook until vegetables are barely tender, 3–4 minutes. Off heat, stir in sprouts. Serve with prepared chicken breasts.
SERVE WITH PINEAPPLE GINGER BROWN RICE