April Alvarez


I was given this recipe almost 30 years ago when I was a young bride and my husband was in the Navy and we were station in Virginia.

★★★★★ 1 vote


5 to 6 lb
chicken breast cut into strips
5 c
low sodium chicken broth
2 c
soy sauce, low sodium
1 c
light brown sugar
3/4 c
3/4 cup mirin (rice wine)
8 medium
garlic cloves, smashed and peeled
1/4 inch
piece ginger, sliced 1/2-inch thick and smashed
1 tsp
ground black pepper
5 Tbsp
cornstarch disolved in 5 tablespoons water.
thinly sliced green onions, for garnish


1Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.
2Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes.
3Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes.
4Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.
Can serve with white rice or lo-mein noodles.

About this Recipe

Course/Dish: Chicken