This is one of Maxwell’s favorite meals! It has been a while since I’ve made it but it really is so so yummy!
Teriyaki Chicken Recipe
4 Chicken Breasts
2 tablespoons Olive Oil
1/2 cup brown sugar
3/4 cup white wine
3/4 cup chicken broth
3 tablespoons of soy sauce
1 shallot, thinly sliced
2 teaspoons corn starch
1 teaspoon soy sauce
sprinkle of red pepper flakes (optional)
- Saute Chicken Breasts in about 2 tablespoons of olive oil, about 4 minutes on each side over medium-high heat or until golden brown. Remove chicken from pan and set aside.
- Thinly slice shallot and saute in 1 tablespoon of oil until they start to become translucent.
- Add white wine and soy sauce and let reduce by half. Then add the chicken broth
- Add brown sugar, stirring it in until dissolved. It should start to thicken slightly. Then add red pepper flakes if you like a little kick.
- To thicken the sauce, combine the corn starch and 1 teaspoon of soy sauce, to make a slurry. Then add the mixture into the pan stirring constantly. The sauce should thicken quickly at this point.
- Return chicken to pan to reheat and finish cooking. About 2 minutes.
- Remove chicken from heat and slice thinly. Assemble your rice bowl and enjoy!
Linked Up with: The Life of Jennifer Dawn
