Prep 10 mins
Cook 30 mins
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 chicken breasts (or boneless pork chops)
- 3 garlic cloves, minced (or 1/2 tsp. garlic powder)
- 59.16 ml soy sauce
- 44.37 ml brown sugar
- 354.88 ml chicken broth
- 14.79 ml cornstarch
- peas (stir fry veggies of your choice)
- hot cooked rice
- Lightly brown chicken breasts in a small amount of oil.
- Remove from pan and add garlic, soy sauce, brown sugar and 1 cup chicken broth.
- Stir to mix and return chicken to pan and cover.
- Simmer for a few minutes until the chicken is done (15-20 minutes).
- Remove chicken again and add remaining broth, which has been mixed with cornstarch.
- Bring to a boil to thicken and return chicken to the pan, coating it well.
I thought this was very good. I doubled the sauce but doubling the corn starch wasn't enough to thicken the sauce so next time, I'll increase that too. I think some fresh ginger would make it taste more like the restaurant.
Very tasty. I slightly browned the chicken in a pan first (not cooked all the way through), cut it up into strips and put it in the crock pot with the sauce. (I did double the amount of sauce as it just didn't seem like enough). The chicken was very moist and the hour in the crock pot allowed the sauce to really "soak in". Served with white rice and broccoli. I'd like to try the sauce with beef sometime as well.
This was good and easy to make, although I had to add more cornstarch to thicken a bit more. My daughter (4 years) ate her plate up fairly quickly.