There's nothing quite like the taste of sweet and savory brown sugar chicken. The sweetness of the brown sugar combines with the salty flavor of the soy sauce and herbs. Serve this dish with some rice or noodles and a vegetable, and you will have a meal that your family will love.
Why You'll Love this Brown Sugar Chicken Recipe
This brown sugar chicken recipe is easy to make, and it's delicious. The chicken is coated in a sweet and savory sauce made with brown sugar, light soy sauce, garlic, and herbs.
This recipe is the perfect balance of sweet and savory. The chicken is coated in a sweet glaze that is infused with savory herbs and spices. You can add chili flakes if you like a little more heat.
It's the perfect dish for a weeknight dinner or a casual gathering with friends. The best part about this recipe is that it's so simple to make. All you need is a few ingredients and a little bit of time, and you'll have a delicious dish that everyone will love.
Why to Use Light Soy Sauce
When it comes to soy sauce, there are different types that can be used for various purposes. For this recipe, I recommend using light soy sauce. Light soy sauce is made with a higher proportion of wheat to soybeans, and it has a more delicate flavor than dark soy sauce. It's perfect for marinades and sauces like this one because it won't overpower the other ingredients. Plus, its light color will help keep the chicken looking nice and white.
How to Make Brown Sugar Chicken
- Prep the chicken breast by cutting it into thin strips.
- Grate the garlic cloves. Add the garlic and butter to the pan.
- Heat the pan on medium-low heat and saute the garlic until golden and fragrant.
- In a separate bowl, combine the brown sugar and soy sauce. Stir until the brown sugar dissolves a bit.
- Add the brown sugar mix to the garlic in the pan.
- Add the chicken strips and sprinkle them with the thyme, parsley, black pepper, and chili flakes, if desired.
- Cook for 5 minutes then flip the chicken. Cook the chicken for 5 more minutes on low heat and coat the chicken in the sauce.
How to Store and Reheat Leftovers
It's best to eat this dish hot right after cooking, but you can cook it ahead or save the leftovers if you need to. Leftover brown sugar chicken can be stored in an airtight container in the fridge for up to 5 days. To reheat, place the chicken in a baking dish and cover with foil. Bake at 350 degrees until warmed through.
Brown Sugar Chicken Tips
- You can use regular chicken breast cutlets, but I’ve found that using chicken strips makes the cooking process shorter.
- You can also make this recipe with chicken wings, drums, or thighs. Remember that those cuts of chicken will need more time to cook. It’s a good idea to add a splash of water to the mix so that your sauce does not become too concentrated.
- Use dark brown sugar for the sauce. Light brown sugar will work in a pinch, but the sauce won't be as rich or flavorful.
- Serve the chicken with a vegetable and rice, quinoa, orzo, or another pasta. See my suggestions below.
Vegetable Side Suggestions
- Butternut Squash Noodles
- Stovetop Balsamic Thyme Carrots
- Balsamic Marinated Grilled Vegetables
- Apple Blue Cheese Shredded Brussels Sprouts Salad
Starchy Side Suggestions
This brown sugar chicken recipe is a keeper. Not only is it super easy to make, but it's also delicious. If you're looking for a new chicken recipe to add to your repertoire, you need to give this one a try. Give it a try and let me know what you think.Print
Sweet and Savory Brown Sugar Chicken
Juicy, flavorful, and so easy to make brown sugar chicken. Perfect as a last-minute dinner idea.
- Prep Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Meat /poultry/ lunch/ dinner
- Cuisine: American
- 1 Pound chicken breast cut into strips
- ½ cup brown sugar
- ½ cup light soy sauce
- 4-5 garlic cloves
- 4 teaspoons butter
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon chili flakes (optional)
- Prep the chicken breast by cutting it into thin strips if yours are not ready.
- Grate the garlic cloves and add them and the butter to the pan.
- Heat the pan to medium-low heat and gently fry the garlic cloves.
- Add the brown sugar to the bowl with the soy sauce and dissolve the brown sugar a bit.
- Add the soy sauce+ brown sugar mix to the pan with the frying garlic cloves and butter.
- Add the chicken strips to the pan and sprinkle them with the dried herbs. Let cook for 5 minutes and then flip.
- Let cook for 5 more minutes on low heat and coat the chicken in the sauce.
- Serve with rice, quinoa, orzo, or your side dish of choice.
You can use regular chicken breast cutlets, but we’ve found that using strips make the cooking process shorter. You can also do this with chicken wings, drums, or thighs. Just have in mind those cuts of chicken will need more time to cook, so it’s a good idea to add a splash of water to the mix so you’ll not end up with a too concentrated sauce.
This recipe is best eaten right away hot, but it can be cooked in advance and stored in a closed container in the fridge. It lasts for up to 5 days.
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