Prep 10 mins
Cook 25 mins
This takes almost no time to throw together, and the sauce really sings with the garlic and oriental seasonings!
- 1⁄2 cup distilled white vinegar
- 1⁄2 cup canned low sodium chicken broth
- 10 cloves garlic, chopped
- 2 1⁄2 tablespoons soy sauce
- 1⁄4 teaspoon ground pepper
- 4 boneless skinless chicken breast halves
- 2 teaspoons onion herb seasoning mix (such as Mrs. Dash)
- 1 tablespoon oriental sesame oil
- 3 large bay leaves
- cooked white rice
- Whisk vinegar, chicken broth, garlic, soy sauce and pepper in small bowl to blend.
- Season chicken breast halves on both sides with seasoning mix.
- Heat oil in heavy large skillet over medium-high heat.
- Add chicken to skillet and saute until golden, about 4 minutes per side.
- Pour vinegar mixture over chicken.
- Add bay leaves.
- Reduce heat to low, cover skillet and simmer until chicken is just cooked through, about 10 minutes.
- Using tongs, transfer chicken to plate.
- Boil pan juices 2 minutes.
- Season to taste with salt.
- Spoon over chicken, discarding bay leaves.
- Serve with rice.
I decided to throw it all in my crock. It worked well. My only complaint? Its Reeeally vinagar-y. I added about 1/2 cup of honey to cut the vinagar. It turned out great!! I also used red pepper flakes on accident but that accident was a successful one! Thanks for a great recipe Yooper!
Thank you so much for this recipe Yooper! It was easy to make and with the garlic it was superb! I didn't change a thing. The chicken was so moist! Thanks so much for the recipe Yooper ; )
I've made this a couple of times, and while I love the garlic quantity in it, the vinegar is a little too much, as other reviewers said. The first time I used apple cider vinegar, the second time I used white wine vinegar but only put 1/3C in and it was still a bit too strong. But overall it certainly is easy and doesn't taste bad...just strong.