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



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  • 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.
  • 3-4
    thinly sliced green onions, for garnish



  1. Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.
  2. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes.
  3. Remove 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.
  4. Whisk 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.

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Course/Dish: Chicken

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