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Instructions |
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In your saucepan stir constantly while adding 1 c of
water, brown sugar, soy sauce, ginger, garlic and
bring to a boil.
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Take the cornstarch and dissolve it in a 1/4 c of cold
water and add to the sauce.
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Consistantly stirring allow the sauce to thicken.
If your not happy with the thickness of the sauce then
add more water or soysauce.
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The recipe is meant for 2 chicken breasts but you can make more accordingly. I usually add a bit more brown sugar to the sauce than it calls for and just a dab more of soy sauce (not too much more). Before making the sauce it is best to clean and cut the chicken and start cooking (wok preferably) it with a bit of oil or cooking spray. You can toss in half a red bell pepper and 1 carrot for every 2 chicken breasts as well to change it up. I wouldn’t add the veggies to the chicken until the chicken is close to being done so they don’t get too soft. Once the sauce is done, pour it over the chicken and veggies and let it simmer for maybe another 10 or 15 minutes (I would drain the excess moisture from the wok/pan before adding the sauce. Serve over your favorite rice and salad.
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Originally Submitted
5/4/2011
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