Ingredients
4chicken breasts,boneless skinless
2tbspvegetable oil
8clovesgarlic,peeled
⅓cuplight brown sugar,packed
¼cuprice vinegar
½cupwater
2ginger,peeled, ¼-inch thick slices
1cuplow sodium chicken broth
¼cupreduced sodium soy sauce
2scallions,thinly sliced for garnish
Preparation
In a large skillet heat oil over medium high heat. Season chicken with salt and cook until golden brown on each side until crisp and cooked through. Transfer to a plate and set aside.
Add garlic cloves to skillet and cook for 2 minutes until golden brown. Transfer to the plate of chicken.
Return pot to medium high heat and carefully pour water, scraping down the browned bits. Whisk in the brown sugar until dissolved.
Cook for 4 minutes until mixture turns a deep amber color. Carefully add vinegar and stir to dissolve.
Add ginger, garlic, broth and soy sauce. Bring cooking liquid to a boil and whisk occasionally. This takes about 10 minutes.
Once glaze is ready, turn heat to medium low and return chicken to pan until heated through.
Serve over rice and garnish with scallions or green onions if desired.
