Stir-Fry Brown Sauce Chicken
Recipes Chicken Main Dish Other ethnic food Quick and Easy
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.