Okay, we know we go on and on about different ways to make chicken great, but this recipe really is good to have on hand, since you can use it with just about anything: chicken, beef, pork, veggies, etc…. Some people refer to it simply as a brown sauce, others call it a stir-fry sauce – the choice is up to you – either way, it’s super yummy!
Packed with some of our favorite Chinese food flavors (soy sauce, ginger, sesame oil and garlic, to name a few), this sauce comes together easily and you really can put it on everything. We made a big batch of the sauce this week and served it like this, then used it again the next night in a hearty vegetable and beef stir-fry. Make weeknight dinners a little easier on yourself and whip up this dish – we know you’ll love it as much as we do!
Brown Sauce Chicken
- 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 adapted from All Over UniqueSKM: below-content placeholder