Stir-Fry Brown Sauce Chicken

I love this recipe and could eat it at least once a week! I think it tastes very close to the brown sauce that is served in Chinese restaurants. I have made it with and without the veggies with great success.

Serves 4-6

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

1. Heat 2 tablespoons vegetable oil in a large pan or skillet over medium-high heat and 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 cup 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 tablespoons 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.

Recipe credit: 12 tomatoes