Made 1/16/18. I reduced 1 c chicken stock, 1/3 c low-sodium soy sauce, 1/3 c sugar, 2 Tbsp mirin, 2 Tbsp dry sherry to a syrup (~1/3 cup) on high heat. I sautéed the breasts in canola oil with 1 Tbsp mince garlic for ~8 mins. I removed from pan and then sautéed sliced yellow peppers, asparagus, scallions, green beans for 3 minutes, added the syrup into the pan to heat and then cut the breasts in thick slices and briefly warmed them in the sauce and vegetables. Served with plain sticky rice.
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