This is one of my go to chicken dishes for when I really don’t feel like cooking. It’s one of those great “throw everything in a pot and let it cook” recipes that’s perfect for an evening that’s filled with laundry, kids that need attention, and sore feet. I modified this recipe from a much more authentic version taught to me by a Hawaiian friend in college that was served over a bed of cabbage with rice and corn. You can add other veggies besides carrots, just be sure to adjust the cooking time as needed for those veggies. Sometimes I like to throw in broccoli as well, but it only needs about five minutes in the sauce, so it goes in right at the end.
For the sauce:
- 1 1/2 cups low-sodium soy sauce
- 2 cups low-sodium chicken broth
- 1 cup water
- 1/2 cup packed light brown sugar
- 3/4 cup cooking sherry or mirin (rice wine)
- 4 medium garlic cloves, crushed
- 4-inch piece ginger, sliced 1/2-inch thick and smashed
- 1 teaspoon freshly ground black pepper
- 3 boneless, skinless chicken breasts
- 2 green onions, sliced, with 2 tablespoons of the green tops reserved
- 3 large carrots, peeled, quartered, and cut into 2 inch pieces
- 3 tablespoons cornstarch dissolved in 5 tablespoons water
- 2 cups hot cooked white or brown rice
Combine all sauce ingredients in a large pot and bring to a boil over high heat, stirring to dissolve sugar.
Slice each chicken breast into four large chunks, trimming as needed.
Peel and quarter carrots. Chop into 2 inch pieces.
Reduce heat to medium and add chicken, green onions (except reserved green tops), and carrots. Return sauce to a simmer and cook, covered, stirring occasionally, until chicken and carrots are tender, about 35 minutes.
Remove chicken and carrots to a large bowl, covering with foil to keep warm.
Pour 1/2 cup of sauce over a handful of ice cubes, stirring to melt ice and cool sauce. Remove any remaining ice cubes. Whisk cornstarch into cooled sauce.
Bring sauce back to a boil, and whisk in cornstarch mixture. Cook until slightly thickened, about 10 minutes. Remove from heat, add chicken and carrots, and stir to coat.
Serve chicken with sauce over the rice. Garnish with the reserved sliced green onions.
Confession: Oh no! I forgot my green onions! I found them, lonely and all dried out, in the fridge this morning. Oops!