Soy Sauce Chicken
combine takeout, lots of onions and chicken, what could be better!
Ingredients
- 2 green onions
- ¼ white onion
- ½ teaspoon minced ginger
- 4 cloves minced garlic
- ½ tablespoon sesame oil
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon rice wine vinegar
- 2 tablespoons brown sugar replacement Swerve
- ½ cup chicken broth no sodium
- 4 chicken cutlets 4 ounces each
- 1 tablespoon water
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 425 degrees F.
- Chop green onions and white onion into slices. Mince the ginger and garlic, if not already minced.
- Heat a large pan over medium/high heat. Add the sesame oil.
- Once heated, add green and white onions, saute for about 3-4 minutes, until softening. Add ginger and garlic and continue to saute for about 2-3 more minutes, until onion are very soft and garlic is fragrant.
- Add soy sauce, rice wine vinegar and brown sugar to the pan with the onions. Mix to combine and dissolve the sugar.
- Add the chicken broth and mix to combine. Bring to a slight simmer then turn off the heat.
- Add the chicken cutlets to the pan, spooning some of the sauce on top.
- Place in the oven and bake for approximatley 15 minutes, until fully cooked.
- Once cooked, remove chicken and place on a clean plate. Place the sauce back on the stove, over medium heat.
- Bring sauce to a simmer. Combine water and cornstarch in a small bowl. Add the mixture, little by little, to the sauce, until desired thickness is reached. Be sure to immediate stir, rigorously, when adding in the cornstarch mixture.
- Once sauce is thickened to your likeness, pour over the chicken.
💚: 3
💙: 1
💜: 1
✔️: 150 calories
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