BROWN SAUCE CHICKEN

By Clarabell

Ingredients

• 4-6 boneless, skinless chicken breasts
• 1/2 c low-sodium chicken broth
• 1/3 - 1/2 low-sodium soy sauce or to taste
• 1/4 c green onion, finely chopped
• 1/4 c rice wine or sherry
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 1/2 T cornstarch
• 2 T brown sugar
• 1 T fresh ginger, minced
• 1 T sesame oil
• kosher salt and freshly ground pepper, to taste
• vegetable or canola oil as needed

Preparation

Step 1

1. Heat 2 T vegetable oil in a large pan or skillet over medium-high heat and a brown chicken breasts on all sides.

2. Remove from pan and add minced shallot, garlic and ginger in pan juices until fragrant. 1-2 minutes

3. Combine chicken broth, 1/3 c soy sauce, rice wine, brown sugar, and sesame oil in a medium bowl and whisk together.

4. Pour mixture into pan and bring to a boil. Season with salt and pepper and add more soy sauce, if needed.

5. Bring mixture to a boil and cook until reduced and thickened.

6. In a small glass, whisk together cornstarch and 3 T water to create a slurry.

7. Pour mixture into sauce and boil for another 3-5 minutes, or until thickened.

8. Reduce heat to medium and return chicken to pan. Cook until chicken is cooked through.

9. Garnish with chopped green onion and serve with white rice.