Ingredients

• 3 tablespoons low sodium chicken broth
• 2 tablespoons sherry wine or 2 tablespoons dry white wine
• 1 tablespoon brown sugar
• 2 teaspoons garlic, minced
• 2 teaspoons fresh ginger, minced
• 4 teaspoons low sodium soy sauce
• 1 teaspoon balsamic vinegar
• 1/2 lemon, Juice of
• 1 pinch red pepper flakes
• 10 -12 ounces chicken breast halves, boneless, skinless (2)
• 2 teaspoons olive oil, divided
• 1 cup broccoli floret (fresh or frozen, thawed if frozen)
• 1/2 cup red bell pepper, diced
• 1/2 cup shiitake mushroom, sliced
• 1/2 cup red onion, diced
• 1/2 cup fresh bean sprout, rinsed
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• cooked rice

Instructions

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

2. 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. 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. Wipe skillet with a paper towel.

5. 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. Serve with chicken breasts and rice.