I am celebrating my facebook page Katheryn’s Kitchen reaching over 1500 LIKES!!!- I can’t believe there are that many people interested in reading my blog! Thank you to all my friends, family and readers from everywhere for your support and interest.
Now back to the recipe! This is a nice sweet and tangy sauce with just enough salt from the soy sauce. If you like, add some orange or lime slices to the simmering sauce to provide another layer of flavor. I served it with steamed broccolini and my Basmati Rice with Cumin Seeds.
4 skinless boneless chicken breasts
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup of brown sugar
1/2 cup soy sauce- China Lily is my favorite brand, try it, you will see what I mean when you taste it!
1/4 cup apple cider vinegar
1 clove of garlic crushed
1 tablespoon finely minced fresh ginger or 1/2 teaspoon dried ground ginger – a tip regarding ginger; freeze whole pieces of fresh ginger, with the skin on in a ziplock bag and then grate the amount you need, skin and all, into your sauce etc. It’s so much easier, as all the stringy fibres in fresh ginger make it a little difficult to chop and you don’t have to take the time to peel it. Just try it, you will see!
1/2 teaspoon freshly ground black pepper
1. In a small saucepan combine all the above ingredients, whisking together well, make sure there are no lumps of cornstarch. Place over low heat and bring to a simmer, stirring frequently with the whisk, until the sauce thickens and bubbles.
2. Preheat oven to 375° F.
3. If you like, make a few very shallow cuts across each chicken breast with a sharp knife, this will help infuse the flavor into the chicken. Place chicken breasts into a baking dish. Brush chicken with the sauce.
4. Bake in the oven for 35-40 minutes. Brush the chicken with the sauce about every 10 minutes. Finished internal temperature of the chicken should be about 165°F-170°F.