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
Directions Chickken 2
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.