Stir-Fry Brown Sauce Chicken
Description
This chicken dish is simple to make but so wonderful with tasty Chinese flavors. Serve it with rice and your favorite vegetables.
Ingredients
4-6 boneless, skinless chicken breasts
1/2 c. low-sodium chicken broth/stock
1/3-1/2 c. 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
3 T. water
2 T. brown sugar
1 T. fresh ginger, minced
1 T. sesame oil
kosher salt, to taste
freshly ground black pepper, to taste
2 T. vegetable or canola oil, as needed
Directions
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Wash chicken and pat dry with paper towels.
Heat 2 T. vegetable oil in a large skillet over medium-high heat; brown chicken breasts on all sides.
Remove from pan and set aside; add minced shallot, garlic and ginger in pan juices until fragrant. 1-2 minutes.
Combine chicken broth/stock, soy sauce, rice wine, brown sugar and sesame oil in a medium bowl; whisk together. Pour mixture into pan; bring to a boil. Season with salt and pepper; add more soy sauce, if needed. Bring mixture to a boil; cook until reduced and thickened.
In a small glass or cup, whisk together cornstarch and 3 T. water to create a slurry; pour mixture into sauce; boil 3-5 minutes, or until thickened. Reduce heat to medium; return chicken to pan. Cook until chicken is cooked through.
Garnish with chopped green onions and serve with white rice.
4-6 servings.