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CHICKEN BREASTS TERIYAKI WITH STIR FRY VEGETABLES
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| Ingredients : |
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3 tablespoons chicken broth |
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2 tablespoons dry white wine |
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1 tablespoon brown sugar |
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1 tablespoon garlic, minced |
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1 tablespoon fresh gingerroot, minced |
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1 tablespoon soy sauce, approximately |
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1 teaspoon balsamic vinegar |
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Drops of lime juice |
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2 skinless, boneless chicken breast halves |
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2 tablespoons vegetable oil |
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1 cup broccoli florets |
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½ cup red pepper, seeded and deveined, cubed |
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½ cup mushrooms, sliced |
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½ fresh yellow aji (chili), seeded and deveined, chopped |
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½ cup chopped onion |
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½ cup bean sprouts, rinsed |
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Salt |
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Pepper |
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| Preparation: |
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Combine, chicken broth, white wine, brown sugar, 1 teaspoon garlic, 1 teaspoon gingerroot, soy sauce, vinegar and lemon juice in a bowl. Set aside.
Season chicken breasts with salt and pepper. Heat oil in a skillet and sear fillets on both sides until deeply brown. Deglaze skillet with broth mixture and reduce over low heat until it has the consistency of a syrup. Remove the chicken from the skillet and set aside, covered, to keep warm. Clean the skillet with paper towel.
Heat remaining oil in the skillet and add broccoli florets, chopped aji and red pepper, mushrooms, chopped onion, remaining garlic and gingerroot.
Cook, stirring, until vegetables are crisp tender. Remove skillet from the heat and stir in bean sprouts. Correct seasoning.
To serve arrange chicken fillets and vegetables on two plates. Serve with white cooked rice if desired. |
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2 servings
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