Shiitake-Stuffed Chicken Breasts With Teriyaki Glaz

Name: Shiitake-Stuffed Chicken Breasts With Teriyaki Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons dark sesame oil, divided; 2 cups sliced shiitake mushroom caps (about 1 [3.75-ounce] package); 2 tablespoons minced green onions; 1 tablespoon grated peeled fresh ginger; 3 tablespoons low-sodium teriyaki sauce, divided; 4 (4-ounce) skinned, boned chicken breast halves; 1/2 teaspoon grated orange rind; 1/4 cup fresh orange juice; 1/4 cup dry sherry; 1 teaspoon honey; Sliced green onions (optional)

Servings: persons

2 teaspoons dark sesame oil, divided
2 cups sliced shiitake mushroom caps (about 1 [3.75-ounce] package)
2 tablespoons minced green onions
1 tablespoon grated peeled fresh ginger
3 tablespoons low-sodium teriyaki sauce, divided
4 (4-ounce) skinned, boned chicken breast halves
1/2 teaspoon grated orange rind
1/4 cup fresh orange juice
1/4 cup dry sherry
1 teaspoon honey
Sliced green onions (optional)

1
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add mushrooms, minced green onions, and ginger; saute 3 minutes. Spoon into a small bowl, and stir in 1 tablespoon teriyaki sauce. Set aside.
2
Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of mushroom mixture into each pocket.
3
Heat 1 teaspoon oil in skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.
4
Add 2 tablespoons teriyaki sauce, orange rind, orange juice, sherry, and honey to skillet, and bring to a boil. Cook for 2 minutes or until reduced to 1/4 cup. Spoon orange glaze over chicken, and garnish with sliced green onions, if desired.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons dark sesame oil, divided, 2 cups sliced shiitake mushroom caps (about 1 [3.75-ounce] package), 2 tablespoons minced green onions, 1 tablespoon grated peeled fresh ginger, and more.

Yes, Shiitake-Stuffed Chicken Breasts With Teriyaki Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shiitake-Stuffed Chicken Breasts With Teriyaki Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions