Chicken Breasts And Peppers
Juicy chicken breasts with colorful peppers and savory mushrooms in a tangy teriyaki sauce, perfect for a quick, flavorful meal suited for family dinners or casual gatherings.
Ingredients
Instructions
- Dissolve the bouillon cube in boiling water.
- Add teriyaki sauce, mushrooms, and sliced onion to a large frypan.
- Bring to a boil, then reduce to a simmer.
- Add chicken breasts to the pan, cooking until slightly pink on top.
- Add sliced peppers and turn the chicken to cook evenly.
- Cook until peppers are tender-crisp, about 4 minutes.
- Thicken the sauce with cornstarch mixed in a little water.
- Add sherry and cook for one more minute.
- Serve over rice or transfer to a casserole and top with slightly heated tomato slices.
Tips & Substitutions
For added depth of flavor, consider marinating the chicken breasts in the teriyaki sauce for a few hours before cooking. You can substitute fresh mushrooms for canned mushrooms if preferred, and feel free to add other vegetables such as zucchini or broccoli for more variety. If you want a spicier kick, add some red pepper flakes to the sauce.
Serving Suggestions
Serve this dish over a bed of rice or noodles to soak up the flavorful sauce. It pairs beautifully with a side of steamed vegetables or a fresh salad. For a heartier meal, consider serving with garlic bread or alongside Cabbage Borscht for a unique twist.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave on medium power until heated through, or warm in a skillet over low heat, adding a splash of water to keep the chicken moist. Avoid reheating more than once to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts And Peppers contains roughly 740 calories, with 50g protein, 60g carbohydrates, and 34g fat. It is an excellent source of vitamin D (122% of the Daily Value), protein (100% of the Daily Value), and vitamin C (62% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 522mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them completely before cooking to ensure even cooking. If you're short on time, you can cook them directly from frozen but will need to extend the cooking time until they reach a safe internal temperature.
What can I substitute for sherry if I don't have it?
If you don't have sherry, you can substitute with white wine or even apple cider vinegar mixed with a bit of water. These alternatives will provide a similar acidity and depth to the dish without altering the overall flavor too much.
How do I make this dish gluten-free?
To make this dish gluten-free, ensure that the teriyaki baste and glaze is labeled gluten-free, as many brands contain soy sauce which has gluten. You can also use tamari as a gluten-free soy sauce alternative. Additionally, serve it over rice or quinoa instead of traditional noodles.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).