Teriyaki Chicken Breasts Recipe

Name: Teriyaki Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 3 tablespoons low sodium chicken broth, 2 tablespoons sherry wine or 2 tablespoons dry white wine, 1 tablespoon brown sugar, 2 teaspoons garlic, minced, and more.

Yes, Teriyaki Chicken Breasts 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.

Teriyaki Chicken Breasts

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