Teriyaki Chicken with Stir-Fry Vegetables

Teriyaki Chicken with Stir-Fry Vegetables

Sauce:

1/4 cup plus 2 tablespoons low sodium chicken broth

1/4 cup dry white wine

2 tablespoons brown sugar

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

8 teaspoons low sodium soy sauce

2 teaspoons balsamic vinegarjuice of 1 lemon

1 pinch red pepper flakes

Chicken and Vegetables:

2 boned and skinned chicken breasts, 6 to 8 ounces each

1 1/2 tablespoons olive oil, divided

1 ounce white mushrooms, cleaned and sliced

1 1/2 cups broccoli florets

1/2 red bell pepper, diced

1/2 red onion, chopped

5 ounces mung bean sprouts, rinsed and drained

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

salt and pepper, to taste

Combine the sauce ingredients in a small bowl; set aside.

Season both sides of the chicken breasts with salt; in a non-stick skillet, sear in 2 teaspoons oil until deeply browned on both sides, about 3 minutes a side.

Deglaze the pan with the sauce mixture and simmmer until sauce is reduced to a syrup, about 3 minutes more. Transfer chicken and sauce to two warmed plates; tent with foil to keep warm.

Wipe skillet with a paper towel. Add remaining oil and saute' the mushrooms and broccoli for 3 minutes. Add the peppers, onions, garlic and ginger. Cook until vegetables are just barely tender. Remove from heat, stir in sprouts and season with salt and pepper to taste. Serve the vegetables with the chicken and sauce.

The sauce is yummy stirred into the vegetables.