Teriyaki Chicken Breasts

• 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

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.

chicken broth, sherry wine, brown sugar, garlic, fresh ginger, soy sauce, balsamic vinegar, lemon, red pepper, chicken, olive oil, broccoli floret, red bell pepper, shiitake mushroom, red onion, fresh bean sprout, garlic, fresh ginger, rice

Taken from www.food.com/recipe/teriyaki-chicken-breasts-467502 (may not work)