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


  • 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


  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.
Stir-Fry Brown Sauce Chicken
Stir-Fry Brown Sauce Chicken

Recipe credit: 12 tomatoes

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