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Nutrition Facts
Serving Size 1 (305g) Recipe makes 4 servings
Calories 324
Calories from Fat 125		(38%)
Amount Per Serving		%DV
	Total Fat 14.0g	21%
	Saturated Fat 4.0g	20%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.2g
Cholesterol 92mg		30%
Sodium 1387mg		57%
Potassium 479mg		13%
Total Carbohydrate 14.0g		4%
	Dietary Fiber 0.2g	0%
	Sugars 10.6g
Protein 34.1g		68%
detailed view... how is this calculated?

Chinese "brown Sauce" Chicken

Recipe #58347 | 40 min | 10 min prep | add private note

⁽³⁸⁾ RATE IT NOW Print Recipe

By: AudreyBG
Apr 6, 2003

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.

SERVES 4 (change servings and units)

Ingredients

4-6 boneless chicken breasts (or boneless pork chops)
3 garlic cloves, minced (or 1/2 tsp. garlic powder)
4 tablespoons soy sauce
3 tablespoons brown sugar
1 1/2 cups chicken broth
1 tablespoon cornstarch
broccoli
carrot
peas (stir fry veggies of your choice)
hot cooked rice

Directions

1
Lightly brown chicken breasts in a small amount of oil.
2
Remove from pan and add garlic, soy sauce, brown sugar and 1 cup chicken broth.
3
Stir to mix and return chicken to pan and cover.
4
Simmer for a few minutes until the chicken is done (15-20 minutes).
5
Remove chicken again and add remaining broth, which has been mixed with cornstarch.
6
Bring to a boil to thicken and return chicken to the pan, coating it well.

Questions about this recipe?

Featured Reviews for This Recipe

From: qwerty3020

On Jul 6, 2009

This was good. I followed some of the suggestions and added some ground ginger (about 1/2 teaspoon) and red pepper flakes (just a pinch). I also added a tablespoon of rice vinegar. Also as suggested, I added extra cornstarch, but I think next time I will follow the recipe amount of 1 tablespoon.

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From: Chelleybean

On Jun 5, 2009

Great recipe, i wasn't sure there'd be enough sauce when it was cooking but there was, very tasty and very easy to do - definitely going into my recpies to do again list! Thanks for sharing.

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From: Laura in Texas

On Mar 5, 2006

Very easy, Thanks. I added a half teaspoon of sesame oil for extra flavor.

4 people found this review helpful

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From: blancpage

On Aug 22, 2007

I haven't made this full recipe yet, but I'm rating this for the 'brown sauce' part of the recipe only. I needed a chinese brown sauce racipe for this recipe I was trying out from a box of instant rice. Most chinese brown sauce recipes I found used beef broth which I really can't eat. I followed this recipe's sauce ingreds using 1/2 tsp of garlic powder, and the soy sauce and brown sugar amounts, but only used 1 cup of chicken broth and just under a tbsp of cornstarch, mixing all together in a saucepan and cooking on medium for maybe 20 mins or so until thickened. I refrigerated the leftover sauce and used it again for another stir fry. It was great! I made more because I wasn't sure if I needed more than I had left from before, but I didn't need any extra so I'll be saving the sauce I made fresh for another time. Thanks very much AudreyBG! Hope to try this full recipe sometime soon!