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Looking for a delicious and easy way to add some Chinese flavor to your dinner? Look no further than our Stir-Fry Brown Sauce Chicken Recipe! Packed with soy sauce, ginger, garlic, and other classic Chinese flavors, this dish is sure to become a weeknight favorite.
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:
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
Time to get cooking! Follow these simple steps!
How to :
- Heat 2 tablespoons vegetable or canola 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 to the pan juices until fragrant.
- In a medium bowl, combine chicken broth, 1/3 cup soy sauce, rice wine, brown sugar, and sesame oil, whisking together. Pour mixture into the pan and bring to a boil. Season with salt and pepper and add more soy sauce, if needed.
- Bring the 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 the mixture into the sauce and boil for another 3-5 minutes, or until thickened.
- Reduce heat to medium and return chicken to the pan. Cook until chicken is cooked through. Garnish with chopped green onion and serve with white rice.
Want to make this recipe even better? Check out these Tips:
O! Tips:
Use a mix of vegetables, such as broccoli, bell peppers, and snap peas, to make this dish even more nutritious and flavorful.
For a vegetarian version, substitute tofu for the chicken and vegetable broth for the chicken broth.
If you prefer a spicier sauce, add red pepper flakes or Sriracha to taste.
Nutrition information:
Per serving: Calories: 291; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 90mg; Sodium: 1080mg; Carbohydrates: 13g; Dietary Fiber: 1g; Sugars: 7g; Protein: 38g
Still have some questions? Here are the most frequently asked questions about this recipe:
FAQs:
- Can I use another type of meat instead of chicken?
Yes, you can use beef, pork, or even shrimp instead of chicken. - Can I make this recipe in advance?
Yes, you can make the sauce in advance and store it in an airtight container in the refrigerator for up to 3 days. - Can I freeze this dish?
While you can freeze this dish, the sauce may separate when reheated, so it’s best to consume it fresh. - Can I use regular soy sauce instead of low-sodium soy sauce?
Yes, you can use regular soy sauce, but the dish may be saltier, so adjust the seasoning accordingly
