4-6 boneless, skinless, chicken breasts
1/2 C chicken broth
1/3-1/2 C soy sauce
1/4 C green onion, finely chopped, optional
1/4 C rice wine or sherry
1 shallot, minced
2 cloves garlic, minced
2 1/2 Tbsp cornstarch
2 Tbsp brown sugar
1 Tbsp fresh ginger, minced
1 Tbsp sesame oil
kosher salt and freshly ground pepper, to taste
vegetable or canola oil, as needed
Heat 2 Tbsp vegetable oil in a large pan or skillet, over medium-high heat. Brown chicken breasts on all sides.
Remove from pan, but do not wipe pan clean. Set aside. To the pam, add minced shallot, garlic, and ginger. Cook until fragrant.
Combine chicken broth, soy sauce, rice wine, brown sugar, and sesame oil, in a medium bowl. Whisk together.
Pour mixture into pan and bring to a boil. Season with salt and pepper. Add more soy sauce, if needed.
Bring mixture to a boil and cook until reduced and thickened.
In a small glass, whisk together cornstarch and 3 Tbsp water, to create a slurry. Pour mixture into sauce and boil for another 3-5 minutes, or until thickened.
Reduce heat to medium and return chicken to pan. Cook until chicken is cooked through.
Garnish with chopped green onion and serve with white rice (optional).