INGREDIENTS :
3 to 4 boneless skinless chicken breasts
1 cup low sodium chicken broth
about 2 sliced scallions for garnish
2 tbsp vegetable oil
⅓ cup packed light brown sugar
6 shelled garlic cloves
¼ cup sodium soy sauce
¼ cup vinegar
½ cup water
INSTRUCTIONS :
-Season chicken with salt
-Cook over medium high heat in a large skillet with oil until golden brown on each side until crisp and cooked through.
-Transfer to a plate then add garlic cloves to skillet until golden brown for 2 minutes.
-Transfer to the plate of chicken.
-Pot to medium high heat and cast ½ cup of water scraping down the browned bits.
-Whisk in the brown sugar until dissolved.
-After that cook for 5 minutes or until mixture turns a deep amber color.
-Carefully add vinegar and stir.
-Add garlic, broth and soy sauce.
-Bring cooking liquid to a boil and whisk , the operation takes 10 minutes.
-You'll see that the sauce will thicken and glaze the chicken.
-Once glaze is ready, turn heat to medium low and return chicken to pan until heated through.
-Serve with scallions or over rice.
3 to 4 boneless skinless chicken breasts
1 cup low sodium chicken broth
about 2 sliced scallions for garnish
2 tbsp vegetable oil
⅓ cup packed light brown sugar
6 shelled garlic cloves
¼ cup sodium soy sauce
¼ cup vinegar
½ cup water
INSTRUCTIONS :
-Season chicken with salt
-Cook over medium high heat in a large skillet with oil until golden brown on each side until crisp and cooked through.
-Transfer to a plate then add garlic cloves to skillet until golden brown for 2 minutes.
-Transfer to the plate of chicken.
-Pot to medium high heat and cast ½ cup of water scraping down the browned bits.
-Whisk in the brown sugar until dissolved.
-After that cook for 5 minutes or until mixture turns a deep amber color.
-Carefully add vinegar and stir.
-Add garlic, broth and soy sauce.
-Bring cooking liquid to a boil and whisk , the operation takes 10 minutes.
-You'll see that the sauce will thicken and glaze the chicken.
-Once glaze is ready, turn heat to medium low and return chicken to pan until heated through.
-Serve with scallions or over rice.
