Ingredients Jump to Instructions ↓

  1. 3 Tbsp low sodium chicken broth

  2. 2 Tbsp dry white wine

  3. 1 Tbsp brown sugar

  4. 1 Tbsp minced garlic (divided in 1/2)

  5. 1 Tbsp minced ginger (divided in 1/2)

  6. 4 tsp low sodium soy sauce

  7. 1 tsp balsamic vinegar

  8. 2 boneless skinless chicken breasts (5oz ea)

  9. 2 tsp olive oil (divided in 1/2)

  10. 1 cup frozen broccoli florets, thawed

  11. 1/2 cup red bell pepper , diced

  12. 1/2 cup sliced shiitake mushroom caps

  13. 1/2 cup red onion , diced

  14. 1/2 cup bean sprouts, rinsed

  15. juice of 1/2 a lemon

  16. pinch of red pepper flake

Instructions Jump to Ingredients ↑

  1. Whisk together broth, wine, sugar, soy sauce, vinegar, lemon juice, pepper flake, and ½ each of garlic and ginger.

  2. Sear chicken breasts in 1 tsp oil in a nonstick skillet over medium-high heat. Cook until deeply brown on both sides (~ 3 minutes per side).

  3. Deglaze pan with broth mixture and simmer until sauce is reduced to a syrup (~3 minutes). Transfer chicken and sauce to a plate and tent to keep warm. Wipe skillet with a paper towel.

  4. Stir-fry broccoli, pepper, mushrooms, and onion with the remaining garlic and ginger in remaining oil in the skillet over medium-high heat. Cook until vegetables are barely tender (~3-4 minutes). Remove from heat and stir in bean sprouts.

  5. Serve with rice (see sweet and sour rice).


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