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Lunch / Dinner

Teriyaki Chicken Breasts

The beauty of poultry is it’s versatility. It easily adapts to a world of flavors and techniques—like this speedy, savory, and sizzling teriyaki stir-fried dinner

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Ingredients

Prep all your ingredients before starting to stir-fry, and arrange them close at hand before turning on the stove.

Instructions

Combine broth, sherry, brown sugar, 2 tsp. each of garlic and ginger, soy sauce, vinegar, lemon juice, and pepper flakes in a bowl.

Sear chicken breasts in 1 tsp. oil in a nonstick skillet over medium-high heat. Cook until deeply brown on both sides, about 3 minutes per side. Deglaze pan with broth mixture and simmer until sauce is reduced to a syrup, about 3 minutes more. Transfer chicken and sauce (there will only be a little sauce) to dinner plates; tent to keep warm. Wipe skillet with a paper towel.

Stir-fry broccoli, bell pepper, mushrooms, and onion with remaining garlic and ginger in remaining 1 tsp. oil in the skillet over medium-high heat. Cook until vegetables are barely tender, 3–4 minutes. Off heat, stir in sprouts. Serve with prepared chicken breasts.

Use the edge of a spoon to skin a knob of fresh ginger. It works better than a vegetable peeler.

Use the edge of a spoon to skin a knob of fresh ginger. It works better than a vegetable peeler.

The pan should be very hot when the sauce mixture is added. The sauce will thicken as it reduces.

The pan should be very hot when the sauce mixture is added. The sauce will thicken as it reduces.

Add the bean sprouts last because they only need to heat through and not actually cook.

Add the bean sprouts last because they only need to heat through and not actually cook.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download