Ingredients
Scale
- 3 pounds boneless, skinless chicken breasts (chopped)
- 4 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons vegetable oil
- 4 cloves garlic (minced)
- 1 cup low-sodium chicken broth
- ⅔ cup low-sodium soy sauce
- ⅓ cup apple juice
- ⅓ cup ketchup
- 2 tablespoons apple cider vinegar
- 1 cup brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- In a medium bowl, combine cornstarch, salt, and pepper. Toss in the chopped chicken until fully coated.
- Heat vegetable oil in a skillet over medium-high heat. Brown the chicken pieces in batches for about 3 minutes per side until golden.
- Remove chicken and sauté minced garlic in the same skillet for 30 seconds. Add chicken broth, soy sauce, apple juice, ketchup, apple cider vinegar, brown sugar, ginger, onion powder, and optional red pepper flakes. Stir and bring to a gentle boil.
- Return browned chicken to the sauce and simmer on low heat for about 10 minutes until the sauce reduces by half.
- For a thicker sauce, mix additional cornstarch with cold water and stir into the sauce. Let simmer for an extra 2 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 349
- Sugar: 22g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 76mg