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.
- 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
- 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.
Recipe credit: 12 tomatoes