BROWN SAUCE CHICKEN

BROWN SAUCE CHICKEN
BROWN SAUCE CHICKEN

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4-6

    boneless, skinless chicken breasts

  • 1/2

    cup low-sodium chicken broth

  • 1/3-1/2

    cup low-sodium soy sauce, or to taste

  • 1/4

    cup green onion, finely chopped

  • 1/4

    cup rice wine or sherry

  • 1

    shallot, minced

  • 2

    cloves garlic, minced

  • 2 1/2

    tablespoons cornstarch

  • 2

    tablespoons brown sugar

  • 1

    tablespoon fresh ginger, minced

  • 1

    tablespoon sesame oil

  • kosher salt and freshly ground pepper, to taste

  • vegetable or canola oil, as needed

Directions

Heat 2 tablespoons vegetable oil in a large pan or skillet over medium-high heat and brown chicken breasts on all sides. Remove from pan and add minced shallot, garlic and ginger in pan juices until fragrant. 1-2 minutes. Combine chicken broth, 1/3 cup soy sauce, rice wine, brown sugar and sesame oil in a medium bowl and whisk together. Pour mixture into pan and bring to a boil. Season with salt and pepper and add more soy sauce, if needed. Bring mixture to a boil and cook until reduced and thickened. In a small glass, whisk together cornstarch and 3 tablespoons water to create a slurry. Pour mixture into sauce and boil for another 3-5 minutes, or until thickened. Reduce heat to medium and return chicken to pan. Cook until chicken is cooked through. Garnish with chopped green onion and serve with white rice.

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