One-Pot Chicken Breasts in Chinese Brown Sauce

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Why settle for takeout when these One-Pot Chicken Breasts in Chinese Brown Sauce are so much better? This one-pot wonder calls for clean flavoring agents like honey, olive oil, and scallions to add subtle sweetness and a juicy crunch. The chicken is cooked in a flavorful mixture of broth, soy sauce, and seasonings, and then transferred to a thicker slurry and cooked to perfection. The dish yields warm, succulent chicken with a tender consistency that falls off the bone and melts in your mouth. Pair this protein-packed meal with any salad or vegetable dish and for a delectable dinner.

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One-Pot Chicken Breasts in Chinese Sauce

One-Pot Chicken Breasts in Chinese Sauce

Yields: 4 servings | Serving Size: 1 chicken breast with sauce | Calories: 288 | Total Fat: 9g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 103mg | Sodium: 653mg | Carbohydrates: 18g | Fiber: 1g | Sugar: 13g | Protein: 34g | SmartPoints: 8

Ingredients

  • 4 (4-6 ounce) boneless, skinless chicken breasts
  • 1/4 cup lite (low sodium) soy sauce
  • 3 tablespoons honey
  • 1 1/2 tablespoon olive oil
  • 1/2 teaspoon pepper
  • 1/4 cup sliced scallions
  • 1 1/2 cups vegetable or chicken broth, divided
  • 1 1/2 tablespoons cornstarch

Instructions

  1. Flatten the chicken breasts with the bottom of a pan or cup. Pepper chicken on both sides. In a pan over medium heat, brown chicken breasts in olive oil on both sides, for about 4 minutes per side.
  2. Whisk together honey, soy sauce, and 1 cup of the broth and olive oil in a bowl. Add to the pot with the chicken and cook for 12 to 15 minutes, until cooked through.
  3. Whisk the cornstarch in the remaining 1/2 cup of broth to form a slurry. Stir the slurry into the skillet. Turn the heat up higher to allow the sauce to boil for about 2 to 3 minutes. Once sauce has thickened, top dish with scallions and serve. Enjoy!
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7 Comments on "One-Pot Chicken Breasts in Chinese Brown Sauce"

  1. Jennifer  January 27, 2016

    How do you get your nutritional break down? When I import your recipe into MFP it says it’s 350 per serving.

    Reply
    • SkinnyMs.  January 28, 2016

      We use Edamam for nutritional data. The data may vary a bit, depending on whether you use 4 oz or 6 oz chicken breasts.

      Reply
  2. Grace  September 28, 2016

    How much oil do you use to brown the chicken and is that included in the nutrional breakdown? Or do you split the 1 1/2 T of oil.

    Reply
    • Nichole  October 1, 2016

      Sorry for the confusion, Grace! Cook the chicken in 1 tablespoon of the oil in the recipe. Use the other 1/2 tablespoon in the sauce. This won’t change the nutritional breakdown.

      Reply
  3. Lisa Partyka  October 11, 2016

    Yummy!

    Reply
  4. Brigid  March 17, 2017

    What do you normally serve this with?

    Reply
    • Gale Compton  March 17, 2017

      Brigid, Usually brown rice with veggies. You can do a stir-fry with brown rice.

      Reply

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