Ingredients
-
3
-
2
-
1
-
2
-
2
-
4
-
1
-
1/2
-
1
-
10 - 12
-
2
-
1
-
1/2
-
1/2
-
1/2
Directions
Teriyaki Chicken Breasts, Based on a recipe from Cuisine at Home: cuisinerecipes com/2010/04/08/teriyaki-chicken/ I double the recipe , This made for a wonderful and tasty stir-fry I loved the blend of ingredients and the flavor was wonderful I served this over some brown rice Thank you!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine Broth, Sherry, Brown Sugar, 2 Teaspoons Each of Garlic and Ginger, Soy Sauce, Vinegar, Lemon Juice, and Pepper Flakes in a Bowl. |
|
2
Done
|
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
Done
|
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
Done
|
Wipe Skillet With a Paper Towel. |
|
5
Done
|
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
Done
|
Serve With Chicken Breasts and Rice. |
