Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 4 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 onion, sliced
- 2 tablespoons olive oil
- Chopped green onions for garnish
- Cooked rice for serving
Instructions
- Marinate the chicken: Combine soy sauce, vinegar, garlic, brown sugar, and black pepper in a large bowl. Add chicken and refrigerate for at least 30 minutes.
- Sauté the chicken: Heat olive oil in a skillet, add sliced onion, and cook until translucent. Add marinated chicken and sear until browned, about 4-5 minutes per side.
- Simmer the chicken: Pour leftover marinade into the skillet, bring to a simmer, cover, and cook on low for 20-25 minutes until chicken is tender.
- Serve the dish: Slice cooked chicken into pieces, plate over rice, drizzle with sauce, and garnish with green onions.
Notes
- For best flavor, marinate for 2 hours if possible.
- Serve with steamed vegetables or salad for a complete meal.
- Leftovers can be stored in an airtight container for up to 4 days.
- This recipe can be adapted using pork or tofu instead of chicken.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg